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Tomato Halloumi Seeded Rye Bruschetta Skewers With Pack

Halloumi & Tomato Kebabs on Toasted Rye Bread

These grilled halloumi kebabs get an upgrade with slices of our tasty Rye Bread.

35 MinutesServes 4
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Celebrate summer with this simple recipe idea for your next BBQ. These Halloumi & Tomato Kebabs feature creamy halloumi alongside juicy cherry tomatoes and pepper chunks, and are served on toasted slices of Baker Street’s Rye Bread. Drizzled with pesto, this recipe will be a firm favourite in every household.

Our two different rye breads are both great for this halloumi kebabs recipe – our Rye & Wheat Bread will bring rich and hearty flavours to the dish, while our Seeded Rye Bread feature the same tasty flavours but with some added extra crunch.

Our Rye Breads, which are made with a sourdough starter and are stone baked for a richer flavour and a lighter texture, have some great benefits – take a look here.

These halloumi kebabs can be cooked on the BBQ, in a griddle pan or under the grill. You could also add chunks of different vegetables if you like – courgette and red onion are a tasty addition.

If you’re using wooden skewers it’s important to soak them in cold water for at least 20 minutes before you cook them kebabs. That’s so that they don’t burn during cooking. We’d also recommend chopping the halloumi and peppers chunky, so that they hold well on the wooden skewer and don’t break or fall off.

To make this dish vegan, either find a vegan-alternative halloumi or substitute the halloumi for something like tofu or another vegetable, and choose a suitable vegan pesto.

And that’s it – in just over half an hour, create a tasty vegetarian-friendly dish for your next BBQ or summer family meal. But be prepared, these halloumi kebabs won’t last long once they’re made!

Tomato Halloumi Bruschetta Skewers


  • 4 slices Baker Street Seeded Rye Bread or Rye and Wheat Bread
  • 1 block halloumi cheese
  • 12-16 cherry tomatoes
  • 1 green pepper, chunky dice
  • Extra virgin olive oil
  • 2 tbsps pesto
  • Black pepper
  • Fresh basil leaves (optional)


  1. If you’re using wooden skewers, soak them in cold water for 20 minutes before using to stop them burning during cooking. You can do this while you’re getting everything ready.
  2. Cut the halloumi into cubes and dice the green pepper into chunky pieces. Carefully thread the halloumi onto the skewers alternating with pieces of pepper and cherry tomatoes. Drizzle the made-up halloumi kebabs with a little olive oil and season with black pepper.
  3. Cook the skewers on the BBQ or in a griddle pan for a few minutes on each side until the halloumi and vegetables are golden.
  4. When the halloumi kebabs are nearly ready, add the rye bread to the pan or BBQ to lightly toast. Mix the pesto with a tablespoon of olive oil in a small bowl.
  5. Serve the halloumi kebabs on the slices of toasted rye bread, then drizzle over the pesto. Scatter the basil leaves on top of the kebabs.