Souvlaki Style Chorizo and Halloumi Kebabs – 11sp

Halloumi is a summer BBQ staple for me and even though the weather this summer has been far from BBQ-able, that hasn’t stopped me needing my cheesy summer fix. These kebabs are great as they are so quick and easy to make. Simply chop, assemble, cook and eat!

You can also add chicken breast to the recipe below without adding any extra smartpoints but this changes the method of cooking the skewers. Instead of grilling them, as set out in the method below, pre heat your oven to 180c, spray with 1kal, season and cook on a baking tray for 30-35 minutes (until the chicken is cooked through).

Souvlaki Style Chorizo and Halloumi Kebabs

Serves 2 = 11sp per serving


50g chorizo, sliced into 8 rounds

100g light halloumi sliced into 8 chunks

2 peppers, deseeded and sliced into chunks

1 large red onion (or 2 small), peeled, top and bottom cut off and quartered

Handful of cherry tomatoes (optional)

Juice of 1 lemon

½ tsp each of paprika and oregano

1 tsp honey

Salt and pepper

250g new potatoes (should be around 6 new potatoes, 3 each)

Large lettuce (of your choice) to be used as ‘wraps’ – I’ve used romaine, iceberg and Chinese


Pre heat the oven to 180c.

To begin, place 4 skewers in clean sink with cold water and soak for half an hour (this will prevent the skewers burning when you cook the kebabs).

Next prepare the new potatoes. Take each potato in turn, pop onto a wooden spoon and starting at one side cut across their width at small intervals to create the ‘hassleback’ effect. The spoon will stop you cutting all the way through the potato.  Pop onto a baking tray, spray with 1kal and sprinkle over a pinch of oregano, paprika, salt and pepper. Pop into the oven for 40-50 minutes until golden and cooked through.

Whilst the potatoes are cooking you can assemble the kebabs. To each skewer add a piece of pepper, chorizo, red onion, halloumi, tomato (if using) and then repeat. Finish the skewer with a final piece of pepper and red onion.  You can either pop the skewers in the oven for 10-15 minutes (to cook with the potatoes) or pop under a hot grill for 10 minutes (turning regularly) until the halloumi starts to turn a lovely golden colour.

Mix the juice of 1 lemon with ½ tsp paprika and ½ tsp oregano, along with 1 tsp honey and salt and pepper.

Add two washed large lettuce leaves to each plate. Remove the skewers from the oven and pop onto your plates on top of the lettuce leaves (you should have two skewers per person). Drizzle over the honey lemon dressing.

Finally pop the potatoes onto the plate.




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