Grilled Halloumi Kebabs

Grilled Halloumi Kababs are one of my go-to easy BBQ dinners at the moment. They’re bright, they barbeque beautifully, and the veggies drink in that lemony herb marinade. A final sprinkle of Avohaven Herbalicious Salt pulls everything together and turns each bite into something pretty irresistible. If you want something quick, fresh and a bit fun for warm evenings, these kababs are perfect.

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Grilled Halloumi Kebabs

Ingredients:

400 g halloumi, cut into 2 cm cubes

¼ cup olive oil, plus a little extra for the grill

3 tbsp lemon juice

1 tsp finely grated lemon zest

3 garlic cloves, crushed

1 ½ tsp dried oregano

2 tsp chopped fresh basil

1 tsp chopped fresh thyme

1 tsp salt

½ tsp black pepper

2 large capsicums (red, yellow or orange), cut into roughly 4 cm pieces

2 medium courgettes, sliced into 1.5 cm rounds

1 large red onion, cut into 4 cm chunks

8 to 10 skewers (metal or soaked wooden)

Instructions:

Put the olive oil, lemon juice, zest, garlic, oregano, basil, thyme, salt and pepper in a large bowl and stir to combine. Add the halloumi and gently turn it through the mixture so every piece is coated. Cover and refrigerate for about an hour, or up to two if you have the time.

If you're using wooden skewers, soak them in cold water for about 10 minutes so they don’t scorch on the barbecue.

Thread the halloumi, capsicum, courgette and red onion onto the skewers. Keep any marinade left in the bowl.

Heat your barbecue to a medium heat. Lightly oil the grill plates so the cheese doesn’t stick.

Cook the kebabs for around 8 to 10 minutes, turning them halfway and brushing with the leftover marinade as they cook. You’re looking for the halloumi to be golden and the vegetables to be just tender.

Serve straight from the barbecue. These are great on their own or with a side of tzatziki.