haloumi kebabs

Photo by Sarah C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • • 250g haloumi, cut into 24 cubes

  • • 150g focaccia, cut into 12 cubes

  • • 2 courgettes, sliced with a speed peeler into 12 ribbons

  • • 1 red pepper, trimmed, deseeded and cut into 12 pieces

  • • 12 cherry tomatoes

  • • Olive oil

  • Marinade

  • • 2 garlic cloves, finely chopped

  • • 4 spring onions, thinly sliced on the diagonal

  • • 1 small red chilli, finely chopped

  • • 10 sprigs of coriander, finely chopped (including stalks)

  • • 10 mint leaves, finely chopped

  • • 60ml extra-virgin olive oil

  • • 3 lemons

Directions

1 To make the marinade, combine all ingredients except lemons in a large bowl. Grate over the zest of 2 lemons, then add the juice of all 3, and stir to combine. Add the haloumi and focaccia, mix gently, then cover with clingfilm and pop in the fridge for an hour. 2 Spear a focaccia cube onto a skewer, follow with a cube of haloumi, then thread on a ribbon of courgette so it resembles a concertina. Add another haloumi cube, a piece of pepper and finish with a tomato. Repeat with remaining skewers and ingredients. 3 Heat a griddle pan to medium, drizzle with oil, then fry kebabs, turning, for 5–10 minutes, till golden-brown. Serve hot from the pan with bread and salad.

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