Halloumi is the only cheese that works really well in kebabs as it holds its shape and doesn’t melt when cooked on a griddle, grill (broiler) or barbecue. Kebabs are so easy to assemble and make – you can even prepare them several hours in advance and leave them in the fridge to marinate until you’re ready to cook.
SERVES 4
PREP 15 MINUTES
MARINATE 20–30 MINUTES
COOK 4–6 MINUTES
250g (9oz) halloumi, cubed
1 large aubergine (eggplant), cubed
2 red onions, cut into wedges
2 (bell) peppers, deseeded and cut into pieces
1 cucumber
warm flatbreads and tzatziki (see here), to serve
MARINADE
4 tbsp olive oil
juice of 1 lemon
2 garlic cloves, crushed
2 tbsp capers, diced
½ tsp paprika
a handful of basil, chopped
sea salt and freshly ground black pepper
Soak eight wooden skewers in some water for 20–30 minutes. This will prevent them burning when you cook the kebabs on the griddle pan.
Meanwhile, make the marinade: mix all the ingredients together in a bowl or blitz briefly in a food processor or blender.
Add the halloumi, aubergine (eggplant), onions and peppers and toss them gently in the marinade. Set aside for 20–30 minutes.
Thread the halloumi and vegetables alternately onto the skewers.
Heat a large ridged griddle pan over a medium to high heat. Add the kebabs to the hot pan and sear them for about 2–3 minutes each side until the vegetables are just tender and starting to char and the halloumi is golden brown.
Use a vegetable peeler to pare the cucumber lengthways into long thin strips.
Serve the kebabs with the cucumber strips, tzatziki and warm flatbreads.
VARIATIONS
• Add cherry tomatoes, button mushrooms or chunks of courgette (zucchini).
• Add peeled large prawns (jumbo shrimp).
• Substitute fresh mint or coriander (cilantro) for the basil.
• Swirl a little harissa into a bowl of chilled yoghurt to serve with the kebabs.