Grilled Halloumi with Honey & Rosemary Steak Skewers

These Recipes go hand in hand for a delicious meal! Halloumi is an absolute must on the BBQ! This delicious combination of sweet and salty is delicious! The Rosemary Steak Skewers follow so great after some halloumi! 

Grilled Halloumi with Honey

Serves 6-8


  • 3 tbsp extra virgin olive oil 

  • 3 tbsp runny honey, plus extra for drizzling

  • Large handful of fresh oregano leaves, finely chopped

  • Zest and juice of 1 lemon 

  • 2 x 225g blocks of halloumi cheese, cut into thuck 1cm sliuces lengthways

  • Pomegranate seeds, to garnish 

  • A few mint sprigs, leaves picked and roughly torn


1. In a big bowl, mix the oil, honey, oregano, lemon zest and juice until smooth - it you can't get fresh oregano, use a couple of pinches of the dried herb. Add the halloumi and set it aside to marinate for 15 minutes or overnight, if possible.

2. Heat a frying pan or griddle pan to medium-high. Grill the halloumi for about 3 minutes on both sides or until browned and bubbling.

3. Garnish with pomegranate seeds, an extra drizzle of honey and the mint leaves.


Rosemary Steak Skewers

Serves 6-8 

  • 5 or 6 x 225g good-quality rib-eye steaks (or sirloin for a less fatty option), cut into 2.5 x 5cm strips
  • 2 lemons, halved
  • 4 rosemary sprigs
  • Marinade
  • 5 tbsp olive oil
  • 2 tsp Dijon mustard
  • 2 tbsp pomegranate molasses
  • Flaked salt and black pepper
  • 6 wooden skewers
  • (soak them in water for an hour before using)

1. Put the strips of steak in a bowl. Whisk the marinade ingredients together until combined and pour over the meat. Mix with your hands to ensure all the strips are evenly coated, then leave to marinate for at least 30 minutes.

2. Thread the marinated steak onto the skewers, being careful not to pack them too tightly. Use 3 or 4 pieces per skewer.

3. Place a griddle pan over a high heat and once it is almost smoking hot, add the skewers of meat. Make sure there's enough room to cook and turn your skewers - cook them in batches if necessary.

4. Place the lemon halves on the pan too and lay the rosemary sprigs on top of the skewers. Cook the meat for 1-2 minutes, then turn and cook for another 1-2 minutes - you want lovely brown crispy edges on the meat.

5. Remove the skewers from the griddle and leave them to rest for at least 5-10 minutes before serving. This will give you medium-rare steak. Serve alongside the charred lemon halves and the lightly charred rosemary sprigs.