Photo of Halloumi skewers by WW

Halloumi skewers

Points® value
Total Time
25 min
10 min
15 min
Cook these skewers under the grill or on the barbecue – the marinade gives a great fresh flavour and the chilli adds a little kick



160 g, cut into 24 equal cubes

White basmati rice, dry

240 g

Peppers, all types

2 medium, 1 red, 1 yellow


80 g, seeds

Salad leaves

200 g

Lemon Juice, Fresh

20 ml


1 zest(s) of 1

Mint, Fresh

15 g

Chilli, green or red

1 individual

Olive Oil

1 tablespoon(s)

Light Brown Sugar

1 teaspoon(s)


  1. Whisk together the marinade ingredients. Place the halloumi in a non-metallic bowl, pour over the marinade and stir to thoroughly coat the pieces. Set aside for 10 minutes.
  2. Meanwhile, bring a pan of water to the boil, add the rice and cook according to the pack instructions. Drain.
  3. Preheat the grill to medium and line the pan with foil. If using wooden skewers soak them in cold water for a few minutes then lift the halloumi pieces from the marinade. Reserve any marinade and thread onto the skewers alternating with pieces of pepper.
  4. Grill the skewers, turning regularly for around 5–7 minutes until golden and beginning to char. Brush with the reserved marinade when turning. Serve one skewer per person with the rice and mixed leaves, plus any remaining marinade drizzled over and a scattering of pomegranate seeds.


You can leave the halloumi to marinate for up to 20 minutes at room temperature or cover and refrigerate for up to 24 hours.