Gluten free, wheat free and vegetarian; these halloumi and vegetable kebabs tick a lot of boxes and are very tasty too. They can be grilled or cooked on the BBQ, so can be kept on the menu all year round. Try them out at your next gathering and see them fly off the plate. They also make a great light lunch, served with some potato wedges or a jacket potato.
- 250g halloumi cheese
- 8 small/medium closed cup mushrooms
- 1 orange pepper - deseeded
- 1 courgette
- 1 red onion
- 1 tbsp olive oil
- Small handful fresh chopped coriander
- Juice of 1 lime
- 1 clove of garlic - minced
- 1 tbsp runny honey
- Salt and freshly ground black pepper
Cut the halloumi, pepper, onion and courgette into even-sized pieces around 2.5 cm square. Leave the mushrooms whole.
In a bowl, add the oil, honey, coriander, garlic, lime and salt and pepper. Stir in the cheese and the vegetables and allow to marinate in the fridge for at least 30 minutes. If you can, overnight is even better.
When you are ready to cook the kebabs, thread the cheese and vegetables onto the skewers.
Place the kebabs over hot coals or under the grill, turning occasionally until charred at the edges. 10 minutes should be about right. Brush with leftover marinade juices when you turn them.
If you are using wooden kebab sticks, soak them in cold water for 10 minutes beforehand, to help prevent them from burning.