Ingredients
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Veggie-Halloumi Skewer
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2 Medium Courgette
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1 Large Onions
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250g, Low Fat Halloumi Cheese
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16 Cherry Tomatoes
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8 Wooden Skewers
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Lemon-Herb baste
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1 Tablespoon Olive Oil
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2 Tablespoon Lemon Juice
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2 Teaspoons, Freshly Chopped Thyme
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1 Teaspoon Dijon Mustard
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Serve With
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4 Pita Bread
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1 Tzatziki Sauce
Description
Halloumi Kebabs With Lemon-Herb Baste is a great summery dish on the grill. The awesomeness of halloumi is a salty and squeaky semi-soft cheese, that transforms into one of the most delicious things.
For me cheese falls into two categories, the ones that are creamy and spreadable. The others are those that melt when they are heated up. When I first learned about halloumi, it intrigued me because it didn’t fit neatly into either one of my cheese classifications.
Coming from Cyprus, this semi-soft cheese has such a high melting point that it can withstand frying or grilling.
Now that this cheese is so ingrained in my life that I often forget that many people have never heard of this wonder before.
I can say that these skewers are riot of flavors and texture with a simple addition to any BBQ.
Enjoy!
Directions
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1
Done
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Veggie-Halloumi Skewers1. Soak your wooden skewers in water for 30 minutes. Mean while prep for your skewers ingredients. 2. Cut your halloumi cheese into 16 chunks. 3. Slice the courgettes in half inch thick slices. 4. Cut the onions in cubes or wedges and separate into pieces. 5. Thread the halloumi, cherry tomatoes, courgettes and onion onto the skewers. 6. Cover and chill the kebabs until you are ready to cook. |
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2
Done
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Lemon-Herb Baste1. Mix together the olive oil, lemon juice, thyme, mustard and seasoning to make the baste. 2. Preheat the grill at 300 F and arrange the kebabs on the rack. 3. Brush with the baste stirring it first to make sure the ingredients are blended. 4. Cook for 4-5 minutes turning often, until the cheese begins to turn golden and the vegetables are just tender. 5. Serve while still hot with worm pita bread and some Tzatziki Sauce if you want. |
