Lemon & rosemary halloumi skewers

Lemon & rosemary halloumi skewers

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 5 mins - 10 mins Plus marinating

Skill level

Easy

Servings

Serves 4

These vegetarian, light, Greek-style skewers are full of flavour and colour, and will brighten up any grill

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
237
protein
12g
carbs
3g
fat
20g
saturates
9g
fibre
1g
sugar
2g
salt
2.06g

Ingredients

  • 2 tbsp olive oil
  • 1 sprig rosemary, chopped
  • 1 large lemon, halved lengthways
  • 250g pack halloumi cheese, cut into large chunks
  • 1 small red onion, cut into 8 wedges
  • 1 courgette, cut into 8 chunks

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Method

  1. Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.
  2. Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.

Recipe from Good Food magazine, July 2006

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Comments

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buona_forchetta's picture
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gorgeous but next time will grill halloumi separately from the veg as it takes less time to cook

creakyhouse's picture
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My family loved this, as did I. Will definately cook this again, especially as my children complained when there was no more left. Cooked it indoors, probably even more delicious on BBQ.

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