Halloumi, Red Onion and Pepper Kebabs with Citrussy Pilaf Recipe

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Halloumi, Red Onion and Pepper Kebabs with Citrussy Pilaf Recipe-new recipes-woman and home
Halloumi, Red Onion and Pepper Kebabs with Citrussy Pilaf Recipe-new recipes-woman and home
(Image credit: Gareth Morgans)
  • Vegetarian
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories667 Kcal33%
Fat32 g46%
Saturated Fat21 g105%
By
published
in Recipes

Method

  1. Heat a pan with a little oil or butter, and fry the chopped onion gently for 2 minutes. Add the rice and lemon zest, fry for 1 minute and then add 400ml (14fl oz) cold water and a pinch of salt. Bring to the boil, simmer for 1 minute, then turn the heat right down, cover the pan and cook for 10 to 15 minutes. Stir in the peas 3 minutes before the end of cooking.

  2. Meanwhile, alternate the halloumi, peppers and onion chunks onto kebab skewers and grill on the barbie for 5 minutes, turning halfway through, until the halloumi is crisp and blackened on the outside.

  3. Stir the parsley and lemon juice through the rice, and season just before serving. Serve the kebabs with tomato chutney or relish.

Ingredients

  • 1 large onion, finely chopped
  • 200g (7oz) basmati rice, rinsed
  • zest and juice 2 lemons
  • 100g (4oz) frozen peas
  • 500g (1lb 2oz) halloumi, cubed
  • 3 red peppers, deseeded and cut into chunks
  • 2 white onions, cut into chunks
  • handful parsley leaves, chopped
  • tomato chutney or relish, to serve
Rebecca Smith
Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

 

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

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