Moroccan inspired halloumi and vegetable kebabs

Friday, 9 August 2013
Back in May we took the plunge and bought a gas barbecue.  After battling hard to get the thing together, we've been pleased to see that the weather has been perfect for making use of it.  So far we've had four barbecues, each featuring some form of vegetable kebabs - after all, they are close to pointless.  Barbecues in general CAN be a great way to diet as a vegetarian.  Quorn sausages and burgers are only 2pp each and alongside one of my garlic and rosemary rolls, it's a fairly substantial meal.  As a guide, I generally manage one quorn sausage, one burger, one roll and three vegetable kebabs.  14pp in total.  I often add a tablespoon of mayo or 15g of grated cheese.  I'm stuffed, although there may be some space for some zero point icecream later!  (There's always some space for zero point icecream....!)

Stats: - 3pp per skewer if using full fat halloumi, 2pp per skewer for lighter.

Ingredients: -
200g halloumi
1/2 an aubergine (I used a graffiti aubergine and dry roasted the rest for about half an hour.  Yum!)
1/2 a courgette (I used a yellow one)
6 cherry/mini plum tomatoes (I used Santa plum, a delightful orange tom with a sweet flavour)
1 red pepper
1 small red onion
9 button mushrooms

For the marinade:
1 tablespoon of harissa
4 tablespoons of lemon juice
1 tablespoon of fresh thyme leaves

If you are using wooden skewers, soak for 30 minutes before skewering so that the skewers don't catch fire.  Cut vegetables/cheese into bitesize chunks.  The only exceptions are the tomatoes and the mushrooms which should be left whole and the red onion should be in wedges.

Mix all marinade ingredients in a separate bowl and toss the vegetables/cheese in it to coat fully.

Skewer vegetables and cheese on six skewers.

Put on pre-heated barbecue for about fifteen minutes - just enough time to let the halloumi brown up and crisp on the edges.

What's your favourite option on the barbecue?

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