Zucchini, Haloumi & Pumpkin Kebabs

Zucchini, Haloumi & Pumpkin Kebabs recipe

These Zucchini, Haloumi & Pumpkin Kebabs were a hit with my kids.  Perfect for BBQs in the Summer months ahead. They also work well in the lunch box (cold).

Ingredients — Zucchini, Haloumi & Pumpkin Kebabs

2 Zucchinis (diced into even cubes)

200 grams Haloumi cheese (diced into even cubes)

Half a butternut pumpkin (diced into even cubes)

Kebab sticks

1 tbsp Olive Oil


1. Cook the pumpkin so it’s still firm to the touch, but tender.  I used a microwave to do this (or you could cook in boiling water in a saucepan). I placed the pumpkin cubes into a microwave safe dish (no water needed) and microwaved on high for approximately 5 minutes.  The pumpkin should be almost cooked, and still firm (it needs to be firm enough to survive the threading/frying process).

2. Blanch the zucchini in salted water for a 1 minute (don’t cook the zucchini all the way through). Allow to cool slightly (so you can handle them).

3.  Thread the kebabs sticks with pumpkin, zucchini and haloumi and repeat until you have filled the stick, leaving approximately 5 centimeters at one end. You can prepare this a day or the morning before.

4. Heat oil in a fry pan and brown kebabs on each of the four sides.

Perfect to accompany roasts, BBQ meat, spaghetti sausage (as shown in the picture above), pasta, rice or just on their own.


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