Halve the zucchini/courgettes lengthways, then thickly slice.  Thread the halloumi, tomatoes and  zucchini/courgettes onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)

To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)

Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm gluten free pitta bread.

Recipe from Good Food magazine

Low FODMAP Recipe

Halloumi kebabs with thyme & lemon baste

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2 medium zucchini/courgettes

250g low fat halloumi cheese, cut into 16 chunks (we used Cypressa Halloumi Lite)

16 small tomatoes

For the lemon baste

1 tbsp olive oil

2 tbsp lemon juice

2 tsp fresh thyme leaves (preferably lemon thyme)

1 tsp Dijon mustard

gluten free pitta bread, to serve

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