Cut the halloumi cheese into 1-inch cubes.

Deseed the yellow pepper and cut into 1-inch squares.

Peel the red onion and cut into 1-inch pieces.

Wash the cremini mushrooms.

In a large bowl, combine olive oil, chopped fresh coriander, lime juice, crushed garlic, and black pepper.

Add the halloumi, pepper, onion, and mushrooms to the bowl.

Mix well to ensure all ingredients are coated in the marinade.

Cover the bowl and marinate in the fridge for at least 30 minutes, or preferably overnight.

Preheat the grill or barbecue.

Thread the marinated halloumi and vegetables onto skewers.

Place the kebabs over hot coals or on the grill.

Cook for about 10 minutes, turning occasionally.

Brush with leftover marinade juices as you turn them to keep them moist.

Cook until the cheese is charred at the edges and the vegetables are tender.

Serve immediately with a rocket salad.