Halloumi and Roast Veg Skewers with Kombu

Mara Seaweed Kombu seasoned roast halloumi skewers Kombu Kelp Seaweed Flakes 50g Pouch - add to basket

Earthy Kombu enriches the flavours of fragrant Mediterranean vegetables.

Makes 8 skewers
Time 30 mins prep, 25 mins cooking

Umami-rich Kombu sprinkled on firm halloumi and juicy aubergine makes for a combination that's guaranteed to satisfy. Anyone who says veggie meals aren't as good as meat dishes hasn't tried this savoury winner. 


  • 2 tbsp Kombu
  • 300g halloumi
  • 2 aubergines
  • 2 courgettes
  • 300g cherry tomatoes
  • 3 cloves garlic, minced
  • 1 chilli
  • 10 sprigs thyme
  • 4 tbsp olive oil


  1. Make the marinade by combining the garlic, chilli, thyme, olive oil and 1 tbsp Kombu in a bowl.
  2. Chop up one of the aubergines, one of the courgettes and halloumi into chunks and put in the bowl along with the tomatoes to marinade.
  3. Thinly slice the remaining courgette and aubergine into long strips; sprinkle with Kombu.
  4. Heat up a griddle pan and add the courgette and aubergine strips until browned in stripes on both sides.
  5. To make the kebabs thread the marinated vegetables and halloumi onto the sticks, weaving the griddled strips of aubergine and courgette in between.
  6. Place under a hot grill for 20-25 mins.
  7. Drizzle with leftover marinade and serve with a tzatziki or simple yoghurt dip.

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