6 artichoke hearts from a tin (or jar if preferred)
1 red pepper
2 tbsp olive oil
1 tsp ras el hanout (or paprika)
3 skewers, if wood; soaked in water
Dice the halloumi into 9 cubes, halve the artichoke hearts and chop the peppers into 12 pieces. Put them in a bowl with the oil and spice and some seasoning, and toss everything well so it gets a good coating. Thread the kebab pieces onto the skewers, then place them under a hot grill for 5-6 minutes, turning frequently. Serve with low-sugar sweet chilli sauce or raitha.