haloumi kebabs

By sarah_carroll

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

Details

Servings 4

Preparation

Step 1

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.