Halloumi Vegetable Skewers with Herbed Flatbread

Name: Halloumi Vegetable Skewers with Herbed Flatbread
Prep time: 5 min
Cook time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 200 g halloumi, cut into 1-inch cubes; 1 medium red bell pepper, cut into 1.5-inch pieces; 1 medium zucchini, halved and sliced into 1/2-inch rounds; 1 small red onion, cut into wedges; 8 cherry tomatoes; 4–6 wooden skewers, soaked 30 minutes; 2 tbsp olive oil, divided; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp smoked paprika (optional); 1/4 tsp salt; 1/8 tsp black pepper; 2 small flatbreads (6–8 inch) or store-bought pita; 1 tbsp chopped fresh parsley; 1 clove garlic, minced; 1 lemon, cut into wedges (for serving)

Goal: Energy & Focus

Cuisine: Mediterranean

Meal: Lunch

Diet: Vegetarian

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Halloumi Vegetable Skewers with Herbed Flatbread

Image is for representation purposes only and may not reflect the exact recipe

Serves 2Time: 5 min prep · 35 min cook

By RecipeUncle

Quick Mediterranean-style campfire lunch: salty, grill-ready halloumi threaded with charred vegetables and served with warm herbed flatbread and lemon. Designed for minimal equipment and fast assembly at the campfire.

Nutrition per serving

Calories700kcal

Protein26g

Carbs48g

Fat43g

Fiber6g

Sodium1450mg

Ingredients

halloumi, cut into 1-inch cubes
200 g
red bell pepper, cut into 1.5-inch pieces
1 medium
zucchini, halved and sliced into 1/2-inch rounds
1 medium
red onion, cut into wedges
1 small
cherry tomatoes
8
4–6 wooden skewers, soaked 30 minutes
olive oil, divided
2 tbsp
dried oregano
1 tsp
dried thyme
1 tsp
smoked paprika (optional)
1/2 tsp
salt
1/4 tsp
black pepper
1/8 tsp
flatbreads (6–8 inch) or store-bought pita
2 small
chopped fresh parsley
1 tbsp
garlic, minced
1 clove
lemon, cut into wedges (for serving)
1

Steps

1.Thread halloumi, bell pepper, zucchini, onion and cherry tomatoes onto soaked skewers, alternating for even cooking.
2.Mix 1 tbsp olive oil with oregano, thyme, smoked paprika, salt and pepper; brush half over skewers.
3.Place skewers on a preheated campfire grate or cast-iron skillet over medium-high coals and cook 8–10 minutes, turning occasionally, until vegetables are charred and halloumi is golden.
4.Mix remaining 1 tbsp olive oil with minced garlic and parsley; brush flatbreads on both sides and warm on the grate or skillet 1–2 minutes per side until lightly charred.
5.Slide skewers off and squeeze lemon over them; cut flatbreads in half and drizzle with the herbed oil.
6.Serve skewers on warmed flatbread, garnish with extra parsley and lemon wedges.

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