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  • Olive oil 60.0 ml
  • Fresh lemon juice 30.0 ml
  • Lemon, cut into wedges for serving, 1 each
  • Red wine vinegar, 2 tablespoons 30.0 ml
  • Fresh garlic 10.0 g
  • Robertsons Origanum 200 g 5.0 ml
  • Fresh mint leaves, finely chopped 1.0 g
  • Halloumi cheese, cut into 3/4-inch cubes 450.0 g
  • Baby Marrow
  • Red onions, peeled and cut into 2 cm chunks 200.0 g
  • Cherry tomatoes 300.0 g
  • Pita bread for serving, 6 each

A cheesy mixture of baby marrow, onion, and tomatoes layered on pre-soaked skewers and charcoal-grilled to perfection. Serve on a platter with a drizzle of fresh lemon and pair with chimichurri. Perfect as a main dish or appetizer!



  1. Method

    1. Whisk together oil, lemon juice, vinegar, garlic, oregano, Robertsons Veggie Seasoning and mint in a large bowl. 
    2. Add cheese, baby marrow, onion, and tomatoes, and toss to combine. 
    3. Thread cheese, baby marrow, onion, and tomatoes on pre-soaked skewers. 
    4. Using a hot charcoal grill/griddle pan, oil the griddle. Grill skewers over direct heat until cheese browns and baby marrow has slightly softened, around 3-5 min per side. Remove skewers from the grill to a serving platter. Squeeze lemon wedges over skewers and serve immediately with chimichurri.