I’m not vegetarian, but I absolutely love halloumi.

There’s something about it — the salty bite, the way it browns beautifully, the chewy texture that almost feels… meaty. It’s one of those rare ingredients that can genuinely stand at the center of a dish without feeling like a compromise.

So when I saw FoodieHolly peel her halloumi into thin strips to create shawarma-style kebab filling, I immediately thought: what a brilliant idea.

Because besides than this being ridiculously cute -I know you feel excited about peeling halloumi, come on- it makes perfect sense technically.

Instead of thick slices that can sometimes turn rubbery, the halloumi becomes thin, golden ribbons — slightly crisp at the edges, soft and juicy in the center, and perfect for stuffing into warm flatbreads.

Here, the halloumi is tossed with warm spices — cumin, coriander, smoked paprika, cinnamon — then roasted until just golden. It’s paired with sumac-pickled red onions, fresh cucumber, loads of herbs, and a creamy garlic yogurt sauce that brings everything together.

The result? Something between a vegetarian shawarma, a halloumi kebab, and the kind of street food you’d happily queue for.

Even for committed meat lovers.

And the best part?
This halloumi pita recipe is ready in under 30 minutes, with minimal prep and maximum flavor.

If you’re looking for a vegetarian pita recipe, a halloumi wrap, or a shawarma-style vegetarian sandwich, this might quickly become one of your favorites.

Halloumi Pita (Shawarma-Style Vegetarian Kebab) – Recipe

Before you start, a few important tips make all the difference:

Ingredients – Advice & key points

• Halloumi : It may seem obvious, but do not try to replace halloumi! This recipe was specifically crafted for halloumi. If you use any other cheese, it will melt. Definitely not the aim here.

• I love using thin flatbreads from Middle Eastern grocery stores — they wrap beautifully and feel extra authentic. But regular flatbreads or pita bread work perfectly well too, even slightly thicker ones.

Cooking & prep – Pieces of advice

• Don’t overcook the halloumi. You’re aiming for golden, not golden brown. If it gets too dark, it will turn firm and slightly tough as it cools.
• Don’t salt anything. Halloumi is already quite salty, and once roasted, it seasons the entire pita naturally.

Now come and cook !

Print Recipe

Halloumi Pita (Shawarma-Style Vegetarian Kebab)

Author: Multicarbs Cooking Method: Broiling Cuisine: European cuisine Courses: Main dish, Sandwiches Recipe Keys: Sans maïs Sans œufs Sans soja V Vegetarian

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4

Best Season: Suitable throughout the year

Description

Golden halloumi pieces tucked into warm flatbreads with tangy sumac onions, fresh herbs and creamy garlic yogurt.

Basically, a veggie halloumi kebab that puts any other to shame. 

Ingredients

Servings

Halloumi marinade

• 2 blocks halloumi (1 block = 220g)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ¹⁄₂ teaspoon cinnamon
• ¹⁄₄ teaspoon ground clove
• ¹⁄₄ teaspoon black pepper
• 3 tablespoons olive oil
• 1 tablespoon greek yogurt (heaped tbsp)

Sumac salad

• 1 red onion
• 1 cucumber
• 2 teaspoons sumac
• ¹⁄₂ lemon, juiced

Yogurt sauce

• 1 greek yogurt (~150g per yogurt)
• 1 garlic clove (grated)
• 1 tablespoon lemon juice

Herbs

• 3 tablespoons minced parsley
• 3 tablespoons minced dill

Instructions

1. Prep the sumac salad

   Preheat the oven to 200°C / 400°F (fan-assisted if possible).

   Thinly slice the red onion and place it in a bowl with sumac and lemon juice.

   Mix well and let sit for about 10 minutes — this softens the onion and creates a quick pickle.

   Meanwhile:

   -Slice the cucumber

   -Chop parsley and dill

   After 10 minutes, add the cucumber to the onion mixture and set aside.

2. Halloumi time!

   Pat the halloumi dry, then peel it into thin strips from top to bottom using a veggie peeler.

   Place the strips in a bowl and gently toss with:

   -olive oil

   -Greek yogurt

   -your spices

   Spread the halloumi in a single layer on a parchment-lined baking tray.

   Bake around 12mn or until slightly golden (not golden-brown, see above). 

3. Make the sauce

   While the halloumi cooks, mix together your garlic sauce ingredients.

   Warm your pita/flatbeads (I use the microwave for this, around 30secs). 

4. Assemble the pitas

   On the flatbread, layer:

   1. The garlic sauce

   2.Roasted halloumi

   3.Sumac cucumber salad

   4.Fresh herbs

   Serve immediately while warm.

Keywords: halloumi, halloumi pita, halloumi wrap, vegetarian kebab, halloumi recipe, flatbread, pita sandwich, mediterranean, middle eastern inspired, vegetarian, easy dinner, quick meal, street food, garlic yogurt, sumac onions