Contains gluten and milk. Check the ingredients if you cook for someone with allergies.
Squeaky golden halloumi grilled on skewers with courgette, pepper and red onion, served on lemony bulgur. The vegetarian barbecue answer that even the grill purists reach for.
15 minPrep
15 minCook
30 minTotal
2Serves
Halloumi and Vegetable Skewers with Bulgur
by · Easy
Vegetarian
Source of protein
Low sugars
High in potassium
High in calcium
Contains gluten and milk. Check the ingredients if you cook for someone with allergies.
Squeaky golden halloumi grilled on skewers with courgette, pepper and red onion, served on lemony bulgur. The vegetarian barbecue answer that even the grill purists reach for.
15 minPrep
15 minCook
30 minTotal
2Serves
Nutrition
Per serving · 400 g
814kcal3402 kJ
Protein39 g78%
Carbohydrate71.3 g27%
Net carbs †62.5 g
Sugars11.6 g13%
Fibre8.82 g
Fat42.6 g61%
Saturates19.9 g100%
Salt †2 g33%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.
Before you start
You'll need
Cutting board
Grill pan
Metal skewers
Santoku knife
Saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Cook the bulgur in a saucepan according to the packet, fluff and dress with half the olive oil, the lemon juice and the parsley.
2
Cut the halloumi, courgette, red pepper and onion into even chunks on a cutting board with a santoku knife and thread them alternately onto skewers. Brush with the remaining oil and season with black pepper. Dust the skewers with the dried oregano.
3
Grill the skewers in a hot grill pan for 10-12 minutes, turning, until the halloumi is golden and the vegetables charred. Serve on the bulgur. A pinch of sumac over the top is a good optional finish.
Before you start
You'll need
Cutting board
Grill pan
Metal skewers
Santoku knife
Saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
Instructions
1
Cook the bulgur in a saucepan according to the packet, fluff and dress with half the olive oil, the lemon juice and the parsley.
2
Cut the halloumi, courgette, red pepper and onion into even chunks on a cutting board with a santoku knife and thread them alternately onto skewers. Brush with the remaining oil and season with black pepper. Dust the skewers with the dried oregano.
3
Grill the skewers in a hot grill pan for 10-12 minutes, turning, until the halloumi is golden and the vegetables charred. Serve on the bulgur. A pinch of sumac over the top is a good optional finish.
Nutrition
Per serving · 400 g
814kcal3402 kJ
Protein39 g78%
Carbohydrate71.3 g27%
Net carbs †62.5 g
Sugars11.6 g13%
Fibre8.82 g
Fat42.6 g61%
Saturates19.9 g100%
Salt †2 g33%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Sources: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0; U.S. Department of Agriculture, FoodData Central, SR Legacy. Food classification: FoodEx2 classification system by EFSA. For general reference only — not medical or dietary advice.