Haloumi Skewer Lunch Box

Make a big batch of these haloumi skewers, and pop some aside for snacks.

Prep Time
15 minutes
Cook Time
10 minutes
Serves 1
Keto Haloumi Skewer Lunch Box


Step 1. Soak four wooden skewers in water for at least 10-15 minutes. This will help stop them from burning and splintering when they’re cooked.

Step 2. Cut half the cherry tomatoes into quarters and set aside.

Step 3. Build your skewers by alternating between zucchini (approx. 1 small fruit), the whole tomatoes, and haloumi cubes. Give them a spray with olive oil, then sprinkle over some pepper. Set aside.

Step 4. Meanwhile, process the cauliflower (approx. 3-4 small florets) in a food processor to make cauliflower ‘rice’. Pour into a bowl, and mix through the quartered tomatoes, spring onion, parsley, mint, lemon juice, zest and one tablespoon of MCT oil. Season with salt and pepper, to taste.

Step 5. When ready to cook the skewers, spray a frying pan or griddle with a little olive oil, then place over a medium-high heat and allow to get nice and hot.

Step 6. Cook the skewers for 5-6 minutes, turning every minute or two to make sure they’re evenly cooked on all sides. Enjoy alongside the tabbouleh with a lemon wedge.


  • 120g Haloumi, cubed
  • 16 Cherry Tomatoes
  • 90g Zucchini, cubed
  • 2 Sprays Extra Virgin Olive Oil
  • 2 Pinches Black Pepper
  • 45g Cauliflower, cut into florets
  • 1 Spring Onion, sliced
  • 30g Flat-Leaf Parsley, finely chopped
  • 15g Mint, finely chopped
  • 1 Squeeze Lemon Juice
  • 1 Pinch Lemon Zest, finely grated
  • 20mL MCT Oil
  • 1 Pinch Sea Salt, to taste
  • 1 Lemon Wedges, to serve

Per serve:

Energy: 698cal. (2920kJ)

Fat: 76% (59g)

Protein: 17% (29g)

Carbohydrate: 7% (8g net carbs)