For the cheat's preserved lemons, put the lemons in a small pan, pierce with a skewer, add the salt and cover with water. Bring to the boil and simmer gently, turning occasionally, for 40 minutes, or until very soft. Set aside until cool enough to handle.
Rinse the lemons in cool water then quarter and slice off the peel (make the pieces as large as possible). Remove any pith or flesh, then finely chop half this zest and the rosemary. Put in a bowl with the olive oil with plenty of pepper. Chop the remaining zest into big chunks, set aside.
Blend all the tarator ingredients in a food processor then season with salt and pepper and some lemon juice.
To make the kebabs, thread halloumi, aubergine, pepper, onion and reserved lemon zest pieces onto 8 metal or soaked wooden skewers. Baste with the lemon and rosemary oil.
Preheat the barbecue or grill and arrange the kebabs on it. Brush with more lemon oil and cook for 4 minutes on each side, basting often, until the vegetables are tender and the cheese is starting to char. Serve with the tarator.
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As seen in Real Food magazine