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.
