Chargrilled halloumi & vegetable skewers

Chargrilled halloumi & vegetable skewers recipe

8 ratings

Make these tasty halloumi and vegetable skewers as a brilliant vegetarian alternative to meat skewers. They are ideal for barbecues. See method

  • Serves 6
  • 5 mins to prepare and 7 mins to cook
  • 346 calories / serving

Ingredients

  • 1 lemon, halved
  • 52ml (3 1/2 tbsp) extra-virgin olive oil
  • 2 x 250g packs halloumi, drained and cut into 2cm (1in) cubes
  • 2 red peppers, cut into 3cm (1 1/4in) squares
  • 2 courgettes, halved lengthways and sliced into thick half-moons
  • handful fresh mint leaves, chopped

Each serving contains

  • Energy

    1425kj
    346kcal
    17%
  • Fat

    27g 39%
  • Saturates

    15g 76%
  • Sugars

    4g 5%
  • Salt

    2.5g 42%

of the reference intake
Carbohydrate 4.9g Protein 19.6g Fibre 1.6g

Method

  1. Brush the cut surfaces of the lemon with a little olive oil and place cut-sides down, on a hot barbecue, or in a hot griddle or frying pan. Cook for 1-2 minutes until caramelised. Remove from the heat.
  2. Squeeze the juice from one half of the lemon into a bowl. Add the halloumi and vegetables, remaining olive oil and half the chopped mint, then toss to mix.
  3. Thread the cheese and vegetables onto skewers (if using wooden ones, soak them first in water for 20 minutes to prevent scorching). Reserve the olive oil mixture.
  4. Barbecue over hot coals, or cook in a smoking-hot griddle pan for 4-5 minutes, turning often.
  5. Once cooked, remove the skewers from the heat and place on a serving dish. Drizzle with the remaining marinade, scatter with the reserved mint and serve with the other caramelised lemon half.

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