Keto air fryer halloumi and mushroom skewers with mint yoghurt

Air fryer halloumi and mushroom skewers with mushrooms, pepper and oregano, served with mint yoghurt. A vegetarian keto dinner with 11.9 g of carbohydrates per serving.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 541 kcal per serving
• Protein: 30 g
• Fat: 41 g
• Carbs: 12 g

Ingredients

• 225g halloumi
• 250g mushrooms
• 1 pepper
• 100g yoghurt
• 2 tbsp olive oil
• 1 lemon
• 1 tsp oregano
• 6 mint leaves
• 1 pinch of pepper

Method

You’ll need: air fryer · chopping board · knife

1. Cut the halloumi and pepper into bite-sized cubes and halve any large mushrooms.
2. Mix the olive oil, oregano, pepper and half the lemon juice and toss everything in it.
3. Thread the halloumi, mushrooms and pepper alternately onto short metal skewers that fit your basket.
4. Cook the skewers at 200 °C for 8 to 10 minutes without preheating, turning after 5 minutes, until the halloumi is golden brown.
5. Stir the yoghurt with the finely sliced mint and the remaining lemon juice until smooth and serve with the skewers.

Good to know

Barbecue season over? The air fryer makes halloumi just as squeaky and golden brown as the barbecue. The mushrooms soak up the lemon and oregano marinade as they cook.

Swaps

Halloumi → grilling cheese made from cow's milk (milder). Mushrooms → king oyster mushrooms (firmer). Yoghurt → skyr (more protein). Pepper → cherry tomatoes (juicier).

Cooking tips

Halloumi is salty enough, so no salt goes into the marinade. Soak wooden skewers in water for 20 minutes beforehand so they don't char.

Storage

Best eaten fresh; leftovers keep for a day in the fridge, although the halloumi gets firmer.

Allergens

Contains milk. Suitable for children, but halloumi is salty, so smaller portions for toddlers. In pregnancy, only use pasteurised halloumi.

Frequently asked questions

How long do halloumi and mushroom skewers keep in the fridge?

Best eaten fresh; leftovers keep for a day in the fridge, although the halloumi gets firmer.