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Tomato and herb halloumi skewers - recipe

Tomato and herb halloumi skewers - recipe


Tomato and herb halloumi skewers

These vegetarian halloumi skewers are a little fiddly to prepare but they look impressive and taste even better. The tomato and herb seasoning is really smokey once barbecued and complements the herby fresh tabbouleh perfectly. A great post workout meal with some extra carbs from the bulgar wheat and healthy fats.


Top level health statistics, per serving (two skewers and tabbouleh)

Calories - 345 | Carbs - 30g | Fat - 18g | Protein - 17g



Serves 4 (2 skewers per person)

8 skewers required


  • 2 tsp The Gym Chefs Tomato and Herb Seasoning
  • 225g pack of light halloumi, cut into chunks
  • 16 cherry tomatoes
  • 1 courgette, sliced in thin strips
  • 1 tbsp olive oil


      • 90g bulgar wheat
      • 10g fresh mint, finely chopped
      • 10g fresh parsley, finely chopped
      • 2 large plumb tomatoes, deseeded and diced
      • Seeds from half a pomegranate
      • 1 tbsp olive oil
      • Salt and pepper



        Preparation time: 30 minutes | Marinade Time 30 minutes | Cooking time: 10 minutes



        1. Cook the bulgar wheat according to packet instructions. Generally, place the bulgar wheat in a bowl and cover with boiling water. Use the ratio of double water to bulgar wheat and leave to sit for 20 minutes.

        2. Slice courgette into fine strips. The easiest way to achieve this is to slice the courgette in half, length ways, lay the flat surface on the board and the slice along in thin strips.

        3. Cut the halloumi into chunks, allowing two per skewer.

        4. Build the skewers; start with a tomato, then roll the courgette in a spiral and skewer, followed by a chunk of halloumi. Repeat twice for each skewer.

        5. Combine the olive oil and seasoning mix in a bowl and brush the skewers, paying particular attention to the halloumi as it soaks up the mixture.

        6. Cover your skewers in cling film and leave to marinate for up to 30 minutes.

        7. Heat the BBQ while your skewers are marinating.

        8. Meanwhile, drain any excess liquid from the bulgar wheat. Deseed and dice tomatoes, finely chop herbs and remove seeds from the pomegranate.

        9. Combine tomatoes, herbs and pomegranate with the bulgar wheat and add a tablespoon of olive oil. Season with salt and pepper to taste.

        10. BBQ skewers, turning regularly to stop them burning. This should take between 10 and 15 minutes.

        11. Serve the tabbouleh and skewers together, and enjoy!




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