Sausage halloumi kabobs with chermoula

Sausage halloumi kabobs with chermoula
  • 30

    min prep time
  • 20

    min cook time
  • 4-6



  • 8-10 bamboo skewers
  • 1 package of Stefano Tuscan sausage, cut into 1- 1 ½ inch pieces
  • 1 medium red onion, cut in quarters and the petals separated
  • 16 cherry tomatoes
  • 200gr Halloumi cheese, cut in cubes
  • 2-3 zucchini, cut in 1/2-inch rounds
  • Olive oil, for brushing the kabobs
For Chermoula sauce
  • 1 large bunch of cilantro 
  • 1 large bunch of flat leaf parsley
  • 10 mint leaves
  • 3 cloves of garlic, finely chopped
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander 
  • Zest and juice of one lemon
  • ¼ cup of white wine vinegar
  • 1 tsp of smoked paprika
  • ½ tsp of chili flakes
  • 1/8 tsp of black pepper
  • 1 tsp of salt
  • ¾ cup of olive oil


Chermoula sauce preparation:
  1. Wash and dry the herbs well, removing the parsley and cilantro leaves from the stems. 
  2. Finely chop all of the herbs.
  3. Add all of the ingredients to a large bowl and mix until well combined.
  4. Refrigerate until ready to use.
Skewer preparation:
  1. Preheat the grill to medium high heat.  Soak the bamboo skewers in water for 20-30 minutes before using.
  2. Using one skewer at a time, thread a piece of sausage followed by a petal of onion, a cherry tomato, piece of halloumi and a zucchini round skewered horizontally.  
  3. Repeat with the same order until there is no space left on the skewer, leaving a half inch of bamboo exposed at the end.
  4. Lay the skewers flat and lightly brush all sides with olive oil.
  5. Grill the skewers for approximately 20 minutes, turning them over regularly during cooking process.  
  6. Plate and serve dressed with chermoula sauce.

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