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Miso aubergine and halloumi kebabs recipe

Miso aubergine and halloumi kebabs recipe

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These flavoursome kebabs feature a super-easy miso, soy and ginger dressing and interesting textures with smoky aubergine and charred halloumi. Fire up the barbecue for a delicious veggie main. See method

  • Serves 6
  • 25 mins, plus marinating
  • 400 calories / serving
  • Vegetarian

Ingredients

  • 2 aubergines, cut into 1cm chunks
  • 175ml miso, soy & ginger dressing
  • 3 tbsp sesame seeds
  • 300g halloumi, drained and cut into 2cm cubes
  • 2 red onions, each cut into 6 wedges
  • 300g pack cherry tomatoes
  • 150g low-fat Greek-style yogurt
  • 1 garlic clove, crushed
  • 2 limes, 1 juiced, 1 cut into wedges
  • 6 folded flatbreads
  • 60g pack rocket
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1675kj
    400kcal
    20%
  • Fat

    20g 28%
  • Saturates

    10g 50%
  • Sugars

    15g 16%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 33.5g Protein 19.5g Fibre 5.6g

Method

  1. If using wooden skewers, soak 12 for 10 mins before using. Toss the aubergines, miso dressing and sesame seeds in a large bowl; set aside for 5 mins to marinate. Thread the aubergines, halloumi, onions and tomatoes onto the skewers.
  2. Barbecue or grill the kebabs over a high heat for 4-5 mins each side, turning 2-3 times, until the aubergines are cooked through and the halloumi is lightly charred.
  3. Meanwhile, mix the yogurt with the garlic and lime juice; season well. Serve the kebabs in flatbreads with the rocket, drizzling over the yogurt dressing and squeezing over the lime wedges.

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