Recipe: Greek lemon & halloumi veggie kabobs

Grilled, slightly-charred halloumi takes on a chewy, meaty high quality that can steal the present at any yard barbecue. Strung onto skewers with colourful veggies and lemon slices after which grilled to perfection, these Greek-flavored kabobs make a memorable fundamental dish with some crusty bread or pita. Or get pleasure from them as a facet to grilled salmon or rooster. Both method, you’ll really feel such as you’re on trip at a bustling taverna with the scent of oregano, lemon, and Kalamata olives wafting by way of the air.

You’ll want to pre-soak your wood skewers to keep away from them catching on hearth when grilling, or use steel skewers. Be at liberty to substitute different veggies, however attempt to intention for a wide range of colours and textures. These kabobs are excellent as-is, however they may also be loved with different mezze resembling babaganoush, tzatziki, hummus and tabbouleh.

Greek Lemon & Halloumi Veggie Kabobs

Serves 4-6 (makes 2 dozen kabobs)

Particular gear: 24 wood skewers, pre-soaked in water

INGREDIENTS

1/4 cup olive oil

2 tablespoons recent lemon juice

2 cloves garlic, mashed

1 1/2 teaspoons salt

Contemporary cracked pepper

2 tablespoons chopped recent oregano

8 ounces halloumi, sliced into 1-inch cubes

1 pink bell pepper, seeded and reduce into chunks

1 orange bell pepper, seeded and reduce into chunks

1 zucchini, halved lengthwise and reduce into chunks

2 cups brown mushrooms, de-stemmed and halved

1 giant lemon, halved lengthwise and sliced into 1/4-inch thick slices

1 giant purple onion, reduce into chunks

1/4 cup chopped recent parsley

1/4 cup sliced Kalamata olives

DIRECTIONS

In a really giant bowl, combine collectively the olive oil, lemon juice, garlic, salt, pepper and oregano to make a marinade. Place the halloumi, bell peppers, zucchini, mushrooms, lemon slices and onion within the bowl and toss together with your arms to coat all of the greens within the marinade. Put aside for 30-60 minutes for flavors to meld.

Preheat grill to 450 levels. Alternate threading the halloumi and greens onto the skewers with a lemon slice within the middle till all skewers are crammed. Cook dinner kabobs on the preheated grill till greens are tender and evenly charred, about 6-7 minutes per facet. Place cooked kabobs on a serving platter and scatter with parsley and sliced olives earlier than serving.

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