These Haloumi & Courgette Skewers, or Zucchini as some might prefer to call them, are so quick and easy to put together. But boy are they delicious. It’s is the perfect side to serve at a braai (bbq). It works fantastically with lamb or even beef. Or serve with some crusty bread for light lunch or vegetarian option.
I cooked these on a griddle pan, but as mentioned, they would be perfect to cook on the braai/bbq.
I’ve served these Haloumi & Courgette Skewers with Coriander Pesto, Tzatziki, a sprinkling of fresh chopped mint and a squeeze of lemon. And as an optional crunch factor, some toasted pine nuts.
For more side dish inspo, head over to the Sides section in my recipe menu.
Haloumi & Courgette (Zucchini) Skewers
Quick and easy Haloumi & Courgette (Zucchini) Skewers served with Pesto, Tzatziki, fresh mint, lemon and toasted pine nuts.
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Ingredients
Skewers
- 250 grams Haloumi
- 350 grams Courgette/Zucchini approx. 4 – 5 small to medium courgette
- 1 tbsp Olive Oil
Serving suggestions
- Pesto
- Tzatziki
- Lemon wedges
- Fresh mint Finely chopped
- Toasted Pine Nuts
Instructions
Skewers
- Prep the ingredients by chopping the haloumi into cubes (You will need roughly 3 cubes per skewer). Then, using a peeler or mandolin, slice the courgette into thin ribbons
- Add the haloumi cubes and courgette ribbons to the skewers. I started and ended with the ribbons. I layered 3 ribbons at a time, using 4 sets of 3 per skewer, alternating with the haloumi cubes
- If using a griddle pan, brush with a little oil before placing the skewers on to prevent sticking. Whether using a griddle pan or the braai/bbq, cook the skewers for 2 – 3 minutes a side, until you have golden grill marks and the cheese starts to soften a little
- Serve with your choice of toppings
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