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Halloumi kebabs with grilled veggies recipe

Halloumi kebabs with grilled veggies recipe

93 ratings

Created by The Tesco Real Food team

Add a splash of colour to your summer BBQ feast with these easy halloumi kebabs. The creamy yet tangy halloumi pairs perfectly with sweet red onions and peppers. You can grill or barbecue these halloumi skewers, making them a delicious and versatile meal for any night of the week! See method

Ingredients

  • 250g halloumi cheese
  • 1 large red pepper, 1 inch dice
  • 1 large yellow pepper
  • 2 small red onions
  • 1 tbsp harissa paste
  • 2 cloves garlic, peeled and crushed
  • 1 tbsp olive oil
  • 100g cucumber

For the cumin yogurt

  • 200ml (7fl oz) low fat natural yogurt
  • 1 tbsp fresh chopped mint or 2 tsp dried
  • salt, to taste
  • pepper, to taste
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1195kj
    289kcal     14%

  • Fat

    19g 27%

  • Saturates

    11g 57%

  • Sugars

    10g 12%

  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 12g Protein 17.8g Fibre 2.1g

Method

  1. Remove the halloumi cheese from the packet. Drain off water and pat it dry using kitchen paper. Slice into bite-sized cubes and put into a mixing bowl. Halve and de-seed the peppers and cut into bite-sized pieces. Peel the onions and cut each one into six wedges.
  2. Add the vegetables to the bowl with the harissa paste and garlic. Stir in the olive oil, combining everything thoroughly and leave to marinate for at least 15 minutes.
  3. To make a sauce, prepare the cucumber by peeling, halving and de-seeding it first. Then chop the flesh.
  4. Add the yogurt, mint and seasoning, stirring until it has fully combined. Cover and put into the refrigerator until ready to serve.
  5. Thread the cheese and vegetables onto four skewers and grill under a medium hot heat, turning occasionally, for 8 minutes, or until the peppers begin to char.
  6. If cooking on a barbecue place on the barbecue on a medium/high heat and cook for 5-6 minutes; turning regularly, again until the peppers begin to char. Serve with the sauce.

Tip: Soak wooden skewers the night before so they don't burn.

See more Vegetarian BBQ ideas

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