Veggie Shish Kebab (Shashlik)

Would you believe it; my 15 year old niece enticed me to experiment with a lot of vegetable recipes because she currently is in a veggie-fruit-graving phase. So the first of the experiments are grilled (barbequed) vegetable shashlik and vegetable and cheese shish kebab.

Ingredients (for 4 people)

  • 2 peppers (1red & 1green or yellow)
  • 1 medium red onion
  • 4 gloves garlic
  • 500 gr (1 small pack) of cocktail tomatoes
  • 1,5 zucchini (courgettes)
  • 1 pack of small mushrooms
  • 1 pack of Haloumi cheese
  • 1/4 cup of olive & lemon oil
  • mixed fresh (or dry) Italian herbs (Oregano, Basil, Rosmary, Thyme … whatever you like)

These make about 20 – 22 shashlik (shish Kebab)


  1. Slice the Halloumi into square inch pieces (or slightly bigger … mind you Halloumi crumbles if cut too small, so try cutting it in half and observe how it falls apart and go with the flow)
  2. Then marinate the Halloumi in the Oil and Herbs while washing & cutting all the vegetables
  3. Slice the onion in quarters (slice from top to bottom) then half each of the quarters horizontally
  4. Slice the peppers in 1,5 inch squares (well squarish … no fuzz really just make sure they are approximately the same size in diameter as the tomatoes & mushrooms)
  5. Peel the garlic
  6. Cut the courgette in thick slices (if necessary half those)
  7. Mix and match the veggie and cheese onto the shish kebab sticks

Tip: hubby does not like Halloumi so I made vegan and vegetarian shashlik, make sure the vegan have some mushrooms on it for the protein

Tip: You can also marinate the vegetables in the oil and herbs for a couple of minutes


You have several options cooking the shish kebabs (shashliks)

1. BBQ … throw them on the grill

2. Take a griddle put olive oil in and fry them

3. Spray some oil on it and put in your oven whether baking them or using the build in oven grill
Ready when browned


I served them with rice and tomato sauce

No fuzz tomato sauce:

1 can or organic tomato passata (or chopped tomatoes in sauce if you prefer this)

simply bring to boil

add some salt

a pinch of nutmeg

and crush some rainbow pepper over it … done

Tip: because you have to many flavours in the veg I make no fuzz with the sauce, no sugar, no onions, no herbs—just plain and simple

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