Home Recipes Char-Grilled Vegetable and Halloumi Kebabs

Char-Grilled Vegetable and Halloumi Kebabs

August 21, 2017

Char-Grilled Vegetable and Halloumi Kebabs recipe. Here’s a veggie option for barbecued kebabs. Halloumi cheese is very firm and keeps its shape when it’s cooked. Make sure you buy the low-fat light version. By Shake It Up, Cambridge Weight Plan blogHere’s a veggie option for barbecued kebabs. Halloumi cheese is very firm and keeps its shape when it’s cooked. Make sure you buy the low-fat light version. You can, of course, cook the kebabs in a griddle pan or under an overhead grill if wished. And the tomatoes and onions can be roasted in the oven (200°C, gas mark 6).

Serves: 2
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Calories: 400kcals
Steps: 3, 4 and 5

Ingredients

250g cherry tomatoes on the vine
1 red onion, thinly sliced
2 tsp fennel seeds
A few sprigs of thyme, rosemary or oregano
4 strips of lemon zest (pith removed)
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
100g button mushrooms
1 courgette, thickly sliced
125g halloumi light cheese, drained and cubed
1 tbsp green pesto sauce
Spray oil
Sea salt and freshly ground black pepper
2 x 45g wholemeal pitta breads

Directions

1. Preheat the barbecue. Put the cherry tomatoes on the vine and red onion in a foil grill pan and scatter with the fennel seeds, herb sprigs and lemon zest strips. Spray lightly with oil and grind over some sea salt and black pepper. Cook over hot coals on the barbecue for 20–25 minutes until the tomatoes are slightly charred and about to burst and the onions are tender.

2. Meanwhile, thread the peppers, mushrooms, courgette and halloumi onto metal or wooden kebab skewers (see note below). Brush the halloumi and vegetables with the pesto sauce and spray lightly with oil.

3. Cook on the hot barbecue for about 10 minutes, turning occasionally, until the vegetables are tender and the halloumi is golden brown.

4. Warm the pitta breads and serve with the kebabs and roasted tomato and onion salad.

Step it up…

To serve these kebabs as a 500kcals meal, peel and stone a baby avocado and cut it into cubes. Mix into the roasted tomato and onion salad.

Tip: If you use wooden skewers for the kebabs, be sure to soak them in cold water first so they don’t char or catch fire on the barbecue.

We also have delicious chicken Shish Kebabs for you to try on the barbecue too – enjoy!

For more information regarding the Steps please contact a Consultant.

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