Wednesday, 24 September 2014

Courgette & Halloumi Kebabs

Courgette & halloumi kebabs
After a long mild, summer, I'm currently using up the last of my homegrown courgettes/marrows. After appealing for recipes, Natalie via Facebook sent me her kebab recipe, which is so simple to make, but tastes amazing...

Serves 8
  • 2 packs of halloumi
  • 3-4 medium sized courgettes/zucchini or a marrow, peeled and de-seeded
  • 2 tbsp fresh lemon juice
  • 4 tbsp olive oil
  • 2 tbsp fresh, chopped mint
  • 2 tbsp fresh, chopped parsley 

Make the marinade by whizzing the ingredients up in a food processor, or chopping the herbs finely and mixing together with the other ingredients.
Cube the halloumi.
Cut the courgettes/marrow into similar sized pieces.
Marinade for about two hours (in the fridge).
Thread the cheese and courgettes alternately onto skewers.
BBQ or grill until cooked, turning once or twice. 

Serve with tabbouleh or couscous.

Vegan option: For a vegan version, swap the halloumi for firm, pressed tofu.

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  1. This is a recipe after my own heart in its simplicity. I also have courgettes "to get rid of" and the combination with halloumi is one of the best.


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