• Marinade:
  • 1 Tbsp Gregg's Sumac Ground Blend
  • 1 tsp Gregg's Rubbed Oregano
  • 1 clove garlic, crushed
  • ¼ cup olive oil

  • 200g halloumi cheese, cut into 30 cubes
  • 1 red capsicum, deseeded and cut into pieces
  • 1 yellow capsicum, deseeded and cut into pieces
  • 2 courgettes, trimmed and sliced into thick rounds
  1. Marinade: Mix together Gregg’s Sumac Ground Blend, Gregg’s Rubbed Oregano, garlic and olive oil. Place halloumi, capsicums and courgettes into a bowl and toss through the marinade. Leave to marinate for 30 minutes.
  2. Thread marinated halloumi and vegetables onto skewers.* Cook on a preheated BBQ or under a grill on medium heat for 7-8 minutes, turning halfway through cooking until golden and cooked.

Top Tips

  • * This recipe makes 10 skewers – we used 20cm metal skewers. If using wooden skewers soak in cold water for 30 minutes to avoid skewers burning.
  • Serve with the Quinoa Salad with Tzatziki Dip.
  • Replace the halloumi with pieces of skinless chicken breast (Note: cooking will be longer to ensure chicken is cooked).

Made With

* This recipe is classified as Gluten Free. To the best of our knowledge, the ingredients used in this recipe including the Heinz Wattie’s products do not contain any added cereals containing gluten or ingredients derived from cereals containing gluten. It is important to carefully read ingredient labels on food products because foods can sometimes be reformulated and the ingredients, allergens or nutrition information can sometimes change without notice.

Rate and Review

1 Rating

Reviews (1)

Sally Vandal's Review | Rating

Unexpectedly tasty from the combination of Oregano and sumac. Easy tasty and quick. Colourful and appetising for presentation. We used chilli halloumi, which was excellent.