Photo: Kris Kirkham
Mix the oregano, garlic, olive oil and lemon zest and juice in a mixing bowl. Add some seasoning, the courgettes, pepper chunks and halloumi, then toss together and set aside to marinate.
Mix all the ingredients for the salad together in a large bowl with some seasoning.
Coarsely grate the cucumber, then tip into a sieve over a bowl, sprinkle with a little salt and set aside for 15 minutes. Meanwhile, mix the yogurt with the mint and some seasoning. Tip the cucumber on to kitchen paper and pat dry, discarding the liquid, then mix into the yogurt. Finish with a little black pepper and a drizzle of olive oil.
Preheat the grill to high. Thread the marinated vegetables and cheese on to 12 skewers and put them onto baking trays. Grill for 10 minutes, turning them regularly and brushing them with the marinade. Sprinkle the sumac into the houmous. Serve the kebabs with the salad, pitta, tzatziki and houmous.