Halloumi and Crunchy Salad Kebab

A tasty alternative to a doner kebab and guaranteed not to contain horsemeat. This will make 5 or 6 decent sized kebabs

Start by making the salad
½ head red cabbage
1 large carrot – peeled
6 radishes
3 tablespoons olive oil
juice of ½ lime
a few splashes of sesame oil
1 teaspoon balsamic vinegar
1 teaspoon maple syrup
salt and black pepper to taste

I have developed a habit of slicing the end off my finger when I try to finely slice vegetables. So now I use a food processor which is safest and laziest. Using the fine grater, pass the radishes and carrot through. Then using the fine slicer, slice the red cabbage. If you haven’t got a food processor just grate the radish and carrot and finely slice the red cabbage. Place the chopped up ingredients into a large bowl and add all the dressing ingredients. Miz well and leave to one side.

The Halloumi
Now take 1 pack Halloumi and slice finely – about 2mm thick. You should get 12 or so slices. Cook the Halloumi slices on a griddle, in a frying pan or under the grill until some colour has developed.


The Assembly
Take 4-6 medium or large Khobez. If you can’t fine Khobez you cuold use pittas. Warm just enough to split them first.

Lay 2-3 slices of the griddled Halloumi in a row, top with the salad. You now add other ingredients if you wish – chili, chili sauce, gherkins, pickled turnips, etc. Roll the Khobez then place back on the griddle until heated through and starting to crisp up a little.



2 Comments Add yours

  1. Penniless Veggie says:

    Yummy, I’m putting halloumi on my shopping list!

    1. Ian Fischer says:

      Hi there – did you try these out? Hope you enjoyed them as much as I did


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s