BBQ Veg & 3 Cheese Kebab With Spiced Greek Yoghurt Dressing

Servings: 2-4

Timings: Prep 10mins - Cooking - time 5 mins

Serving this dish with an interesting salad will stretch the kebabs to serve four, but if you love cheese, then you might one all to yourself! The spiced yoghurt dressing lifts the flavours.

The Pepper Spiced Coconut Oil has been blended with over 12 different spices. The coconut oil has no coconut taste, which allows the East African flavours of the oil to come through in the dressing.


100g Halloumi

100g of Panner

100g Manouri

1 Courgette

1 Yellow pepper

1 Red Pepper

Spiced Dressing

100g Greek yoghurt

2 Tbsp Zing Foods Paprika Spiced Coconut Cooking Oil


Cut the cheese into small cubes approx 2.5cm.

Deseed the peppers and cut into squares approx 2.5cm

Slice the courgette width ways to create thin rounds; the thinner, the better

Assemble the kebabs by alternating pepper, courgette, cheese, courgette, and you should end up with six pieces of cheese (2 of each flavour) on each.

BBQ the kebabs for 5mins, turning occasionally. Keep an eye on them to avoid burning. Once cooked, keep warm.


Warm the yoghurt and melt in the Zing Foods Spiced coconut cooking oil, mix till combined.

Drizzle the dressing over the warm kebabs or serve separately on the side.