Grilled vegetable kebabs with Halloumi cheese
Grilled vegetable kebabs with Halloumi cheese are a great barbecue recipe for vegetarians—but they also make a tasty side dish to any barbecued meat or fish. Halloumi is a hard Cypriot sheep’s milk cheese and is perfect for char-grilling.
Preparation time: 10 minutes, plus 1 hour marinating
Cooking time: 10 minutes
Serves 4
4 fresh bay leaves
1 red onion, halved and separated into 8 pieces
4 baby aubergines, cut in half lengthways
1 x 250g pkt Halloumi cheese, cut into 16 pieces
8 cherry tomatoes
2 courgettes, sliced into chunks
1 yellow pepper, deseeded and each half cut into 4 pieces
100ml (4fl oz) olive oil
1 garlic clove, crushed
1tbsp chopped fresh parsley
8 wooden skewers, soaked in hot water for 1 hour
1 For each kebab, thread a piece of bay leaf, red onion, aubergine and a piece of halloumi, followed by a cherry tomato, courgette, another piece of halloumi and finally the yellow pepper onto the skewer. Repeat until all the skewers are made.
2 Place in a shallow dish, pour over 2tbsp of olive oil and season well with salt and pepper. Marinate for an hour. Meanwhile, mix the remaining olive oil with the garlic and parsley and set aside.
3 When you are ready to cook the kebabs, place on a hot barbecue and grill on each side for 4 minutes until the vegetables are soft and slightly charred. Remove from the barbecue and drizzle a little herb oil over each kebab before serving.
Per serving: 360cals, 31g fat, 11g saturated fat, 8g carbohydrate
