Charred halloumi, pepper & red onion skewers — chilli-lime finish
| Prep | Cook | Heat | Yield |
|---|---|---|---|
| 15-20 min | 8-10 min | Direct, hot (4" grid height) | 6-8 skewers |
Ingredients
- 450g halloumi (2 blocks), cut into 2.5cm cubes
- 2 bell peppers, cut into 2.5cm pieces
- 1 red onion, cut into 2.5cm pieces
- 30ml olive oil
- 1 lemon, zested and juiced
- 5ml chilli flakes
- 5ml dried oregano
- Black pepper, to taste
- 6-8 skewers (soak wooden ones in water for 30 min first)
Setting Up the Brick BBQ
- Use the half-size grid at 4", over the hot coal half.
- Half a chimney of Big K briquettes is plenty — a short, hot direct session, not a long burn.
- Let the coals ash over fully before cooking; you want a hard, fast sear on these, not a slow one.
Method
- Toss the halloumi, peppers, and onion in olive oil, lemon zest, chilli flakes, oregano, and black pepper.
- Thread onto skewers, alternating halloumi and vegetables.
- Grill direct over the hot coals for 8-10 minutes, turning every 2-3 minutes, until the halloumi is charred and golden and the vegetables have picked up some colour.
- Pull off, squeeze over the lemon juice, and serve immediately.
Tip: halloumi goes rubbery if it sits too long once cooked — grill it last, close to serving time, and don't walk away for long stretches. The direct zone runs hot enough to catch quickly.
Pairs well with a smoker cook running alongside — aim for the same ready time.
Timings
Work backwards from your serving time using the intervals below.
| Before ready time | Do this |
|---|---|
| 20 min before | Light half a chimney (Big K briquettes); prep and skewer the ingredients |
| 10 min before | Coals ashed over and tipped onto the back 22"×8" — skewers on, direct at 4" |
| 2 min before | Pull off, squeeze over lemon |
| Ready | Serve |