I thought these kebabs were dead easy to make and the lemon and thyme baste added a really nice flavour to the veg. I didn't haven't any cherry tomatoes so used mushrooms instead - was also going to added red or orange peppers but I ran out of time. As you've probably guessed though, you can really use any veg and I think it would work well. I barbecued these and made sure my husband basted them during cooking to add that bit of flavour and moisture. Happy experimenting!
Halloumi feels like it's made for barbecues; apart from slight issues with skewering (more on that later with a top tip), it is fantastic because it doesn't melt but goes beautifully brown.
It's a great way for a vegetarian to feel loved at a barbecue when it can be a bit of a meat fest.
Ingredients
- 100g, 3-4oz Halloumi
- 1/2 Red pepper
- 1 clove garlic
- 2 tsp Olive oil
- 1 tsp each of fresh chives, thyme and basil
- A few slices of courgette (zucchini)
Cut up the halloumi and pepper then mix with the oil, garlic and herbs. If using, soak bamboo skewers in water, this helps prevent burning.Thread the pepper and halloumi onto the skewers, dip the courgette slices in any left over marinade then barbecue (or grill) until the halloumi is hot and browned and the courgette is browned.
Now I have to admit to having had a few problems. If you don't quite cut the halloumi right, it can break and fall off the skewer and I had that problem with a couple of pieces, so my top tip is to use a kebab holder like this:
Also great for burgers and fish. (You don't have to buy from amazon, this isn't me advertising; just a suggestion so you get the idea.)
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