Halloumi Kebabs with Thyme and Lemon
These vegetarian halloumi kebabs are a fantastic Greek-inspired main course, perfect for a quick meal. Chunks of halloumi cheese are skewered with cherry tomatoes, courgette and red onion, then brushed with a simple, flavourful baste of olive oil, lemon juice, fresh thyme and Dijon mustard. They cook in just 4-5 minutes on a barbecue or grill until golden and tender. Serve them hot with warm pitta bread for a satisfying and simple dish.
Ingredients
- 2 medium courgettes
- 1 large red onion
- 250g low fat halloumi cheese cut into 16 chunks (we used Cypressa Halloumi Lite)
- 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
Method
- Slice the courgettes in half lengthwise, then cut them into thick pieces. Prepare the red onion by cutting it into wedges and separating the layers. Take eight skewers and thread on the halloumi chunks, cherry tomatoes, courgette pieces and onion pieces. Once assembled, cover the kebabs and place them in the refrigerator until you are ready to cook. This can be done up to half a day in advance.
- Prepare the basting sauce by combining the olive oil, lemon juice, fresh thyme leaves, Dijon mustard and your chosen seasoning in a bowl. This mixture can also be prepared ahead of time and kept chilled.
- Heat your barbecue or grill. Place the prepared kebabs on the cooking rack. Give the baste a stir to blend the ingredients, then brush it generously over the kebabs. Cook for 4-5 minutes, turning them frequently, until the halloumi starts to become golden and the vegetables are just tender. Serve immediately while hot, accompanied by warm pitta bread.
Nutrition (per serving)
Calories194 kcal
Fat11 g
Saturates5 g
Carbs7 g
Fibre1 g
Protein17 g
Sodium960 mg
Salt2 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinegreek
DietVegetarian
