Grilled Halloumi Kebabs


  1. Thread the halloumi and cherry tomatoes onto the skewers, alternating between the two, starting and ending with the cheese. Transfer the skewers to a baking sheet and brush with the olive oil.
  2. Grill the kebabs on the braai, flipping occasionally, until the cheese is charred in spots and beginning to melt, and the tomatoes are about to burst, 3 to 5 minutes.
  3. Remove from the heat and transfer to a serving dish. Drizzle with lemon juice and garnish with the mint and zest, and serve.
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