Juicy and packed full of flavour with a zesty lemon and thyme drizzle. These easy halloumi kebabs take your BBQ game to the next level.
- 2 medium courgettes
- 1 large red onion
- 250g halloumi cheese, cut into 16 chunks
- 16 cherry tomatoes
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp fresh thyme leaves (preferably lemon thyme)
- 1 tsp Dijon mustard
- Pitta bread, to serve
Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces.
Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (you can do this up to half a day ahead).
To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. This can be made ahead and chilled, too.
Preheat the barbecue or grill and arrange the kebabs on the rack.
Stir the baste to make sure the ingredients are blended. Brush the kebabs with the baste, making sure all the veggies are covered.
Cook for 4 - 5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender.
Serve while still hot with warm pitta bread or why not try some sweet potato fries!
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