Cut the haloumi into chunks approximately 2 cm square. Cut the onions into quarters, Thread a lime wedge onto a skewer and alternate haloumi, onions and tomatoes. Finish with a lime wedge. Drizzle wtih olive oil and sprinkle with the chopped chives and oregano.

Keep the olive oil and herbs mix and baste the kebabs during the cooking process. Turn the kebabs frequently and cook until the cheese is a light golden brown.