Try our grilled halloumi kebabs, then check out our air fryer halloumi fries, halloumi souvlaki, halloumi shawarma and more halloumi recipes.

Cook's tip: The pickle is a great use for sweet tinned peaches but if you’d like to use fresh, make sure they’re very ripe, remove the skin and adjust the vinegar accordingly (you’ll need a little less as they won’t be as sweet). You can skewer these if you like or just barbecue in thick slices. Warm the flatbreads on the barbecue as well – they only take 30 seconds a side.

Halloumi kebabs recipe


  • 750g halloumi, cubed or thickly sliced
  • 6 large or 12 small flatbreads, warmed


  • 2 x 415g tins peaches in natural juice
  • 170ml cider vinegar
  • 2 tbsp caster sugar
  • 2 tsp sea salt flakes
  • 1 red chilli, finely sliced


  • 500g natural yogurt
  • 3 tbsp thyme leaves
  • 2 tsp lemon juice
  • 4 chipotles in adobo, finely chopped, plus some of their juice (see cook’s notes, or use 1-2 tbsp of chipotle paste)


  • STEP 1

    Light the barbecue. Drain the peaches, reserving the juice, and slice into thick wedges. Add the vinegar, sugar, salt and chillies to the peach juice and stir to dissolve. Pour over the peach wedges and leave to sit.

  • STEP 2

    Mix the yogurt with the thyme, lemon juice, the chopped chipotles and some of their sauce (add more or less to suit your taste). Season with salt.

  • STEP 3

    Skewer the halloumi cubes or just put slices directly on the hot barbecue. Cook for a few minutes on each side until golden. Serve with the pickled peaches, chipotle yogurt and flatbreads.

Cook's notes

Chipotles in adobo are smoked jalapeño peppers stewed in a sauce of tomatoes, garlic, vinegar, salt and spices. They are available from and specialist Mexican food websites.

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