Our halloumi, aubergine and red pepper kebabs are so simple to put together which makes them ideal for when you're catering for lots of people. The chilli heat form the harissa makes all the other flavours come alive for a really moreish meat-free meal.These kebabs are especially good when cooked on the barbecue to give them that authentic, smoky flavour but if you can't quite face firing up the charcoals then you could grill these instead. They'll take around the same time under the grill but will need turned so everything doesn't just char on one side only. Serve this aubergine recipe up with some lovely crisp green salad for a light supper or simply have the kebabs on their own as a starter, delicious!
HOW TO MAKE HALLOUMI, AUBERGINE AND RED PEPPER KEBABS
Mix together the oil and harissa.
Take a metal skewer and thread on first a piece of pepper, then aubergine, followed by a piece of halloumi. Repeat, then add another piece of pepper and aubergine at the end. Repeat with all the skewers until all the vegetables and cheese are used.
Brush all the vegetables evenly with the harissa and oil mixture. Place on a hot barbecue and cook for 10 minutes or until the vegetables are cooked and the cheese is hot and oozing.
- 4tbsp groundnut oil
- 2 heaped tbsp harissa (spicy Moroccan paste, available from supermarkets)
- 1 large red pepper, halved, seeds removed and cut into 12 equal-sized cubes
- 1 large aubergine, halved and each half cut into 12 equal-sized cubes
- 1 x 200g packet halloumi cheese, cut into 16 large cubes
Top Tip for making Halloumi, Aubergine and Red Pepper Kebabs
Halloumi, traditionally from Cyprus or Greece, is made from sheep’s or goat’s milk. It’s brine-cured but not as salty as feta. The stringy, mozzarella-like texture makes it ideal for grilling, but cut it into thickish chunks and keep an eye on it while grilling. It holds its shape for a fair while, but when it “goes”, it really goes! You could substitute the harissa with a thick chilli sauce – we like Lingham’s.
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