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Halloumi Souvlaki Wrap, Peppers, Yogurt Sauce, Olives + Lettuce

Active Time: 15 minutes
Total Time: 15 minutes
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Why we love it:

Souvlaki means skewered, and we’re serving this in a wrap but you can choose to skewer or not. We love skewers for a fun presentation and the crispy char you get from irregular edges and high heat, but sometimes the added step just isn’t worth it. Do what works! It will taste great either way. You’ll need bamboo skewers or metal skewers, it’s nice to have at least 1 per person or 2 smaller ones.


  • 12 ounces Halloumi Cheese
  • 2 cloves Garlic (minced)
  • 1 Tablespoon Fresh Thyme (leaves)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 12 teaspoon Red Pepper Flakes
  • 1 Lemon (zest and juice)
  • 1 Bell Pepper (Orange, Yellow or Red)
  • 1 cup Plain Yogurt
  • 12 cup Kalamata Olives (pitted)
  • 4 Pitas (or naan bread or lavash, or other flatbread)
  • 1 head Romaine Lettuce (small)

Cooking Instructions


    Decide if you’ll skewer or not. If yes, slice the cheese into 1” cubes and place in a medium bowl. If not, slice it into thin triangles, as pictured.


    Peel and mince the garlic. You could also use a microplane grater to get small pieces.

    Strip the leaves off the thyme by holding it in one hand and pinching the stem with your thumb and forefinger of the other and slide.

    In the bowl with the cheese, add the olive oil, thyme leaves, ¾ of the total salt and red pepper flakes. Add the garlic. Zest the lemon (set a bit to the side for garnish if you want to get fancy). Then juice the lemon into the bowl. Gently toss to combine.


    Slice the red pepper into julienne strips, removing the center ribs and seeds. Add to the cheese and marinade.

  • 4. SKEWER

    Thread the cubes evenly among skewers. Slide the pieces close enough together so there’s no space but don’t squish them on.

  • 5. SEAR

    Use a large, flat sauté pan over medium high heat. When it’s hot, place the skewers or slices of cheese on the pan. Scrape the pepper and any marinade over the top of the cheese too. Cook for about 2 minutes per side or until the cheese is golden brown.

    When done, remove cheese to a plate and sauté the pepper for another 1-2 minutes until they’re soft and golden on the edges.


    Meanwhile, stir the yogurt with the last bit of salt.

    Slice the olives in half or a rough dice.

  • 7. LETTUCE

    Wash and dry lettuce. Shred it up.

  • 8. PITA

    Warm the pita in the toaster, toaster oven, or directly over a gas flame for a minute or two.

  • 9. SERVING

    Place pita on large plates. Spoon a stripe of yogurt sauce down the middle. Arrange the cheese and peppers down the center. (If you have skewers, it looks cool to leave them on the skewers and lay it down the middle with the handle hanging off). Garnish with lettuce, olives, a pinch of lemon zest and cracked black pepper to taste. Let diners fold to eat as they please.

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    look for GF pita or bread, a cauliflower pizza crust could be cool too
    use hummus, red pepper spread, or pesto instead of yogurt sauce. Of course a DF yogurt type spread would be great as well. To replace the halloumi, use tofu
    look up our Salmon Souvlaki version
    if you can’t find it, paneer or kasseri cheese will also sear. Otherwise, firm feta will taste great, but slice it thinly and omit the searing step. Tofu would work as well
    perhaps omit the red pepper flakes. Use olives that they like. Halloumi is like grilled cheese without the bread, kids will adore it. Most kids will love assembling their own so you can serve everything on a platter and let them decide. Chef Alison’s kids would love thinly sliced cucumbers in here
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