It’s BBQ time in the UK and although I do love burgers and chicken on the BBQ this year we’re mixing it up a little bit especially as my youngest is becoming more adventurous with food. Both of us love cheese and we are also great fans of chorizo loving the slightly spicy and smokey taste of this Spanish sausage. So after our Feta was swapped for Halloumi by the helpful shop assistant on the online shop I decided to try it on a kebab with some BBQ vegetables, a sour dressing and some chorizo.
We love cooking on the BBQ and eating outside and this time of the year we have the patio doors open to the garden and even our regular even meals are often eaten outside whilst we enjoy the early evening summer sunshine, a glass of cold homemade lemonade and my husband cooking dinner on the BBQ as that is his territory and although I may prepare the food he is the grill man and cooks the food to perfection.
This Kebab recipe we concocted when friends visited recently and threw together with some ingredients from the fridge plus the Halloumi and Chorizo. If you haven’t tried Halloumi before it’s a sheep and goats semi-soft cheese from the island of Cyrpus as it has a high melting point it is ideal fried and grilled. It reminds me of the taste and texture of some of the local cheeses I tried in Central America and it becoming a favourite of mine to add to salads during the summer months.
Halloumi and Chorizo Kebabs with a Simple Lime Dressing
- 250 g Halloumi
- 150 g Chorizo
- 1 medium Red Onion
- 1 Yellow Bell Peper
- Cherry or Baby Plum Tomatoes
Simple Lime Dressing
- 2 tbsp Olive Oil
- 2 tbsp Lime Juice
- 1 tsp Oregano
- 1 tsp Basil
- Salt and Pepper to Taste
- Soak 8 Bamboo Skewers in water for at least half an hour before cooking to avoid burning
- Place all of the Simple Lime Dressing Ingredients in a Jug and mix leave to pour over the Kebab without Cooking
- Chop and peel the chorizo into chunks a minimum of 2 cm wide
- Chop up the red onion into segments that you can skewer
- Chop and deseed the bell pepper to add to the Kebab as well
- Chop the Halloumi into large chunks to add to the skewer
- Loads up the Bamboo Skewers with a combination of the Peppers, Tomatoes, Onion, Chorizo and Halloumi
- Lay on a plate and pour over the simple lime dressing rotating the skewers so that the are evenly covered
- Lay the Kebabs on the BBQ and cook until the Halloumi is slightly browned
- Serve with a salad and enjoy
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We have tried many barbeques over the years from mini disposable ones to charcoal and in the end, have settled on a gas Barbeque. Four years ago we replaced our cheaper one for the 4th time in as many years with a named brand of grill and we haven’t looked back. It cleans up well, stores and throughout the summer it will be used almost daily as we take our cooking and eating outside.
Don’t forget to stock up on your bamboo skewers for the summer – perfect for fruit as well as throwing on the grill. Just soak them beforehand so that they don’t catch fire whilst you cook.
The kids bought my husband a full BBQ set of tools for Fathers Day last year to replace the ones that he had stolen from the kitchen. I like it so that my utensils stay in the kitchen and the BBQ tools can be used on the grill, cleaned and put away for the next BBQ.
We love throwing on a chicken breast with a rub on it and although we have been known to make our own and always have our Fajita Spice Mix made up a set of different rubs means that we can switch up the flavour over the summer and don’t get bored.
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