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Asparagus and halloumi kebabs

Asparagus and halloumi kebabs


Make the most of British asparagus with this easy skewer recipe that's both vegetarian and gluten free.

  • Feeds 6 Feeds 6
  • Ready in 30 minutes

Each serving contains

  • Energy
    659kj 158kcal
  • Fat
    Med 16%
  • Saturates
    Med 28%
  • Sugar
    Low 6%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 6g


  • 2 red peppers
  • 200g Co-op British asparagus tips, halved
  • 180g Co-op halloumi, cut into bite-sized chunks
  • 1 Co-op British courgette, halved lengthways, then sliced into 12 half moons
  • 1 red onion, cut into 12 wedges
  • 1½ tbsp Co-op olive oil
  • ½ tsp smoked paprika
  • Pinch of chilli flakes
  • ½ tbsp white wine vinegar


  1. Preheat the grill to high. Put the red peppers on a baking tray and grill for 15-20 mins, turning regularly, until charred all over — or cook on the barbecue if you prefer.
  2. Remove, put in a food storage bag and leave to cool. Thread the asparagus tips, halloumi chunks, courgette slices and red onion wedges onto 6 metal skewers. Season and drizzle with 1 tbsp olive oil.
  3. Put them on a baking tray lined with foil and greased with extra oil, or place directly on the barbecue. Cook for 3-5 mins, then turn over and repeat for the other side.
  4. Meanwhile, peel the cooled peppers and put in a mini food processor. Add ½ tbsp olive oil, ½ tsp smoked paprika, a pinch of chilli flakes and white wine vinegar. Season and whizz until smooth.
  5. Drizzle a little of the sauce over the kebabs and serve with the remaining sauce on the side.

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