Grilled marinated halloumi cheese with vegetables threaded onto the skewers
225 gms cubed halloumi cheese
2 courgettes, cut into rounds
2 medium sized red onions peeled and cut into wedges
2 peppers (any colour) deseeded, cut into pieces
8 closed cup mushroom
8 bamboo skewers, soaked in water
For the marinade:
Small handful mint chopped
Fresh chopped coriander
Ground black pepper
Juice of 1 lemon
2 tbsp extra-virgin olive oil
1 freshly minced garlic clove
1 fresh red chilli deseeded and finely chopped
In a large bowl, mix mint, coriander, ground black pepper, lemon juice, extra-virgin olive oil, minced garlic and chopped red chilli. Add salt to taste.
Stir in the cheese, courgettes, onions, pepper and mushrooms. Cover and place in the fridge to marinate for at least 30 minutes or can be kept overnight to enhance the flavour.
Thread alternating pieces of halloumi, pepper, onion, courgette and mushrooms onto skewers.
Preheat the barbeque or grill or griddle pan and place the kebabs over hot griddle 5-6 minutes, turning frequently until charred at the edges or until the cheese begins to turn golden.
Brush the remaining marinate over the kebabs.
(Tip: To enhance the look of overall kebab, peel the courgettes into long ribbons by using peeler and thread onto the skewers.)
Serve with any fresh green salad and pitta bread.