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Spiced Halloumi Kebab with Homemade Flatbread

Crispy, Spiced Halloumi, Indian Slaw, Roti Flatbread

Ingredients – serves 2 

Roti Flatbread

Please weigh out in advance accurately

185g self-raising flour

80g water

25g oil

(You can put the water and oil in the same cup)

Extra flour for dusting



Slaw & Garnish

Red cabbage – you will use ¼

1 medium sized carrot

1 medium red onion – you will use ½

1 lime

Handful Fresh mint leaves

2-3 tablespoons white vinegar – can be white wine or apple

1 tablespoon Olive Oil

One baby gem lettuce

Optional garnish – coriander leaves, pomegranate seeds

Crispy, Spiced Halloumi

1 block of halloumi – you can substitute this with either a block of firm tofu or 2 boneless, skinless chicken thighs

½ teaspoon each of chilli powder, cumin powder and turmeric powder

Splash olive oil

Mint Yoghurt Dip

1 small pot plain or Greek yoghurt – 120g pot

(If you don’t eat dairy, we recommend coconut yoghurt but will work with your preferred dairy free.)

Handful Fresh mint leaves


Scales (please weigh your flour, water and oil before the session starts)

Chopping board

Large Knife

Rolling Pin (if you don’t have, use a wine bottle)

Clean Tea Towel

Kitchen roll or cloth

3 medium/ large bowls:

·       1 to mix dough

·       1 to marinade halloumi

·       1 to mix your slaw

1 frying pan, big enough for a decent sized flat bread (if you only have small, don’t worry, make more smaller breads)

Mug or small bowl to mix yoghurt

Spatula or fish slicer



Cling film for dough if keeping in fridge

To Serve

2 plates or boards

Knife & Fork


Method/ Flow

1/ Marinade the Halloumi

Use the natural split in the halloumi to separate into halves, then slice into chunky chip sized pieces

Mix the spices and a pinch of salt into a bowl with a good glug of olive oil

Add the halloumi and make sure all thoroughly covered in the spicy oil

2/ Make dough & set aside

In your largest bowl, add the 185g self raising flour then add the 80g water and 25g oil.  Mix together with a fork, it should pull quickly into a dough with the fork, then use your hands to kneed.  It really shouldn’t need extra liquid or flour…unless your measurements are wrong, if you do feel you need extra – add slowly

Kneed to achieve a silky dough, wrap in cling and set aside

3/ Prepare your Slaw

Peel carrot, discard.  Then use peeler to make strips of carrot.  These can go direct into your bowl.

Take the red onion, cut in half, peel off the skin and thin slice, add to the bowl

Take the red cabbage – quarter – then remove the outer leaves and the solid heart.  Shred finely and add to the bowl

Add the mint leaves – whole, not stalks

Roll, then halve the lime and squeeze into the bowl

Add a glug of oil and the vinegar

Set aside

4/ Prepare yoghurt dip

Chiffonade (roll and fine slice the remaining mint leaves)

Mix into the yoghurt with a sprinkle of salt

5/ Roll your flat breads

Divide the dough into 2 balls, then spread some dusting flour on the side and roll, turning frequently into a rough circle, approximately the thickness of a 10pence piece

Once the first bread is shaped, heat your pan to high heat and then place in your first bread.  This gives you an opportunity to roll the second bread.

You want the bread to bubble and char slightly in the pan, then turn over.  Allow the other side to blister and char slightly then wrap in a clean tea towel and repeat with the second bread.

Set both aside in the tea towel

6/ Cook your halloumi

Please note if you have elected to use chicken thighs, you will want to pop them in the oven for 10 minutes after charring to cook through.  Please check meat is cooked and the juices are clear.

Wipe out your pan with some kitchen roll – if it is really grubby, do give the pan a quick rinse and wipe dry.  If the pan is non stick, then you don’t need any more any oil…if you think it will stick, then add a splash of oil.

Keep the pan hot and pace the halloumi chips in, it will sizzle, then once coloured turn…keep in the pan but take the pan off the heat and prepare your plates.

7/ Plate up

Position the breads on your plates, then take the baby gem lettuce leaves and position don the centre of the bread, then layer your slaw – careful to avoid the juice as there will be significant from the veg in the slaw.  Then place your halloumi and drizzle some yoghurt and your pomegranate seeds and coriander!