Try this recipe for halloumi souvlaki, then check out our halloumi kebabs, air fryer halloumi fries, chicken souvlaki, pork souvlaki, Greek salad and more Greek recipes.

Télémaque Argyriou, founder of Kalimera, has been sharing his Greek cooking from a food truck since 2015, serving traditional food with a modern twist. Last year he launched his first permanent site in Crouch End, a cosy space with fresh white tiles and accents of sunshine yellow. The truck serves casual food, including souvlaki platters, wraps and salad boxes.

“Souvlaki has been the most successful dish offered by Kalimera in our six-year run and that’s certainly because it combines flavour, freshness and indulgence – all the elements of a comfort food.”


  • shredded lettuce, red onions and tomatoes, to serve
  • hummus, to serve


  • ½ lemon, juiced, plus extra to serve
  • 2 tbsp olive oil
  • 3 thyme sprigs, leaves picked and chopped
  • 2 oregano sprigs, leaves picked and chopped
  • 1 garlic clove, crushed
  • ½ tsp paprika
  • ½ tsp ground black pepper
  • 250g halloumi
  • 1 red pepper, cut into 2cm pieces


  • ½ cucumber, peeled and finely diced
  • 250g greek yogurt
  • 2 garlic cloves, crushed
  • ½ lemon, juiced
  • small handful of mint, finely chopped
  • ½ tsp ground black pepper


  • 400g plain flour, plus extra for dusting
  • ¼ tsp sugar
  • ½ tbsp baking powder
  • a drizzle of sunflower oil


  • STEP 1

    The day before you want to serve the souvlaki, combine the lemon juice, oil, thyme, oregano, garlic, paprika, pepper and ½ tsp of salt in a bowl. Cut the halloumi into 5cm cubes. Mix it with the marinade, cover and leave it for 24 hrs in the fridge.

  • STEP 2

    The next day, to make the tzatziki, put the cucumber in a colander, toss with ½ tsp of salt and leave to drain over a bowl for 10 mins. Mix the yogurt, garlic, lemon and mint, and season. Fold in the drained cucumber.

  • STEP 3

    For the pitta, mix the flour with the sugar, baking powder and ½ tsp of salt in a large bowl. Gradually add 250-300ml of warm water and start mixing until a dough is formed.

  • STEP 4

    Transfer the dough onto a lightly floured worksurface and knead it for 8-10 mins until smooth. Cut the dough into 150g pieces. Put them on a tray, cover with a clean tea towel then leave them in a warm place for 30 mins to rise.

  • STEP 5

    Once risen, flatten the dough pieces on a clean worksurface. Roll them out to round shapes, each about 15cm wide, and use a fork to prick some holes.

  • STEP 6

    Heat a pan over a medium heat, add a drizzle of sunflower oil and wipe around the pan to coat the base. Cook the pittas for 2-3 mins on each side or until cooked and golden. Keep warm wrapped in a tea towel while you cook the halloumi.

  • STEP 7

    Thread the halloumi and pepper pieces onto skewers. Heat the oven to 180C/160C fan/gas 4 and heat a griddle pan over a high heat. Put the souvlaki onto the griddle for 2 mins, then turn it for another minute. Transfer to the oven and cook for 5 mins, then drizzle with some lemon juice before serving.

  • STEP 8

    Put each pitta on a piece of baking paper sat on a piece of foil. Add a spoonful of hummus, tzatziki and the souvlaki to the pitta, and some of the salad on top, and fold in both sides to cover the fillings. Use the baking paper and foil to help seal the souvlaki, then twist the bottom to seal everything in.


You will need 4-8 wooden skewers for this recipe, soaked in water for 30 mins.

Check out more easy Greek-inspired recipes

Spanakopita Recipe


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