• 250g pack of halloumi cheese
  • 250g British brown button mushrooms
  • 1 yellow pepper
  • 1 red pepper
  • 1 courgette
  • 1 half red onion
  • 1 pack of rosemary twigs
  • 1 pack of thyme twigs
  • 2 lemons
  • 1 pack of basil leaves
  • 2 tbsp vegetarian hard cheese
  • 1 clove garlic
  • ¾ salt
  • ½ pepper
  • 4 tbsp olive oil
  • 1 tbsp water
  • 2 tbsp pine nuts


1 Step 1: Cut Halloumi into two strips then into equal square chunks in similar size to the button mushrooms.

2 Step 2: Cut your courgette into slices and then half them.

3 Step 3: Core your peppers and slice them before chopping them into similar equal sizes to your halloumi and mushrooms then cut your red onion into chunky strips.

4 Step 4: To make your pesto, chop your basil and your garlic and place into a blender. Then add in your oil, water, grated vegetarian hard cheese, salt, pepper and your pine nuts and combine before blending. Leave to the side.

5 Step 5: Using four long kebab sticks, thread on your mushrooms, onion, peppers, courgettes and your halloumi into equal portions. If you have any left over, use another kebab stick. At the ends of the kebab stick, thread in your thyme and your rosemary.

6 Step 6: Drizzle your pesto mix over the kebab sticks using a pastry brush to ensure equal coverage.

7 Step 7: If you’re using a BBQ, you’ll only need around 5 minutes to cook, ensure you turn 2-3 times during cooking. Half your lemon and cook flesh down until chargrilled and use to squeeze over your kebabs. If you’re using a grill, you’ll need around 5-8 minutes, turning 2-3 times during cooking. Half your lemon and grill with your kebabs, it doesn’t need to be chargrilled.