Haloumi kebabs
Here’s a nice veggie kebab recipe for the barbecue. The cheese makes these a bit more substantial than just lots of grilled veg. Serve with some nice salads and pitta bread. The kebabs and baste can be prepped in advance.
Wine Suggestion: A nice fresh white with good texture works well with this, so try a crisper grape grown in a warmer region. We went for a Fiano from Puglia in the south of Italy made by Michele Biancardi. It was thirst quenching and pure with a peachy stonefruit flavour and a citrus twist followed by a touch of honey and hints of warm middle-eastern spices. A great balance to the slightly salty cheese, zesty lemon, herbs and mustard.
Halloumi Kebabs with Thyme Lemon Baste – serves 4
- 2 medium courgettes, halved lengthways and thickly sliced
- 1 large red onion, cut into wedges and separated into pieces
- 250g halloumi cheese, cut into 16 chunks
- 16 cherry tomatoes
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp fresh thyme or lemon thyme leaves
- 1 tsp Dijon mustard
Thread the halloumi, cherry tomatoes, courgettes and onion onto 8 skewers (if using wooden skewers you need to soak them in water for about 20 minutes first).
To make the baste mix together the olive oil, lemon juice, thyme, mustard and some seasoning.
Put the kebabs onto a preheated barbecue. Give the baste a good stir and then brush the kebabs with it. Cook the kebabs for about 5 minutes or until the cheese has turned golden and the vegetables are just tender.
(Original recipe from BBC Good Food)
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