Mix all ingredients except haloumi together in a bowl.
Roll into 20 small balls and refrigerate on a tray lined with baking paper for 30 minutes.
Thread 1 meatball and 1 square of haloumi onto a skewer and repeat.
Squash the meatballs gently into an oblong shape as you thread them onto the skewers.
Heat a flat grill plate to a medium heat and brush lightly with oil.
Cook skewers for about 3 minutes each side (12 minutes total) or until cooked through (start with 1 kebab to test – cooking time may vary slightly dependant on the heat of the grill and the size of the meatball)
Serve kebabs immediately with Red Pepper & Chilli Jelly.