Prawn and Halloumi Kebabs

clock 10 minutes + 5 minutes bowl Serves 6


  • 18 raw prawns, shelled, deveined
  • 90g haloumi cheese, cut into 12 chunks
  • 2 tsp dried oregano
  • 6 fresh bay leaves, halved
  • 6 bamboo skewers
  • Oil, for greasing
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  • 1. Place prawns in large shallow bowl with haloumi and oregano. Toss gently to coat.

  • 2. Thread 3 prawns, 2 chunks of haloumi and 2 pieces of bay leaf on each skewer, alternating each ingredient as you go.

  • 3. Cook on a heated oiled grill plate or barbecue on high until prawns change colour. Serve immediately with lemon wedges on the side.

  • Tip: Soak skewers in cold water for 15 minutes before using, to prevent them from burning on the grill. .

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