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Halloumi Fajitas with Yoghurt-Pepper Sauce | Charalambides Christis

Frixos Demetriades
September 22, 2021

Halloumi Fajitas with Charalambides Christis strained yogurt sauce!

Prep Time
Cook Time


  • 2 Pissourkotiko Traditional Goat Halloumi Charalambides Christis, cut in half and then cut into 1 cm thick slices.
  • 2 Red Onions, cut into thin strips
  • 5-6 Peppers, colorful, remove the seeds and white ribs, cut into thin strips
  • 10 soft Tortillas, preferably made from Corn but also from Flour
  • 1 bunch Fresh Coriander, the leaves
  • 60ml Extra Virgin Olive Oil
  • 1 tbsp. Smoked paprika
  • 1 tbsp. Dried Oregano
  • 1 tbsp. Cumin, powder
  • 1 tbsp. Dried Garlic, powdered
  • 1 tbsp. Sea salt
  • 1 tbsp. Freshly ground Black Pepper
  • 1 tbsp. Sweet Paprika, non-smoked, preferably Spanish or Hungarian
  • 1 tbsp. Cumin seeds

For the Sauce

  • 300g. Straggato Yogurt Authentic, 10% fat Charalambidis Christis
  • 3 Red Smoked Florin Peppers, in a jar
  • 1 Avocado
  • ¼ tbsp. Cumin, powder
  • 1 tbsp. Sweet Smoked Paprika
  • 1 Red Chili Pepper, remove / keep as many seeds as you want, finely chopped
  • ½ lime juice
  • 3 tbsp. Extra virgin olive oil
  • 1 tbsp. Garlic paste
  • ½ tsp Sea salt


  1. Start with the sauce by placing all the ingredients in the food processor bowl with the metal blade mounted and work until it becomes a uniform creamy mixture.
  2. For the fajitas spice mixture, add the smoked paprika, oregano, ground cumin, garlic, salt and pepper to a bowl and set aside.
  3. Put a large pan on high heat and let it heat for 2 'until it smokes. Add half the oil and let it heat for 1 '. Add the onions and let them deep fry, without stirring often, so as to achieve a nice crust. Cook for about 3 'and then add the peppers. Continue to sauté them for about 4 'while seasoning them with the ‘fajitas’ spice mixture. Remove from the pan and keep aside.
  4. Meanwhile, place the remaining oil, 30ml, in a large bowl, together with the sweet paprika and the cumin seeds. Mix well and add the halloumi and mix again.
  5. Clean our pan and once again place it on high heat and let it heat for 2 'until it smokes. Add the halloumi and fry for a few minutes on each side until golden. Add the cooked onions and peppers back to the pan and mix with the halloumi.
  6. Meanwhile, heat the tortillas and build each one by adding the halloumi with the peppers and onions and on top a few spoonful of the yogurt-pepper sauce. Finally, add some of the coriander leaves and wrap the tortillas.
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