Pepper Glazed Halloumi and Squash Kebabs

Number of Portions


- 2 tbsp Montreal Steak
- 8 wooden skewers or rosemary sticks
- 500 grams halloumi, cut into 3-4cm chunks
- 1 butternut squash, peeled and cut into 3-4cm chunks
- 4 tbsp honey
- 1 tsp balsamic vinegar


Soak the wooden skewers or rosemary sticks in water so they don’t burn on the grill.

In a bowl combine the Montreal Steak seasoning, honey and balsamic vinegar.

Steam the squash chunks until tender but still firm. Add to the halloumi and pour over the glaze, mix through.

Arrange the halloumi and squash on the wooden skewers or rosemary sticks, grill through until caramelised.

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