Lemon & rosemary halloumi skewers
These vegetarian, light, Greek-style skewers are full of flavour and colour, and will brighten up any grill
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 5 - 10 mins
Plus marinating
Vegetarian
- 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.
- 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.
Cooking indoors?
Cook on a griddle for 3-4 mins until charred.
Per serving
237 kcalories, protein 12g, carbohydrate 3g, fat 20 g, saturated fat 9g, fibre 1g, sugar 2g, salt 2.06 g
Recipe from Good Food magazine, July 2006.
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http://www.bbcgoodfood.com/recipes/1524/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 5 - 10 mins
Plus marinating
Vegetarian
Veggie BBQ option
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
Per serving
237 kcalories, protein 12g, carbohydrate 3g, fat 20 g, saturated fat 9g, fibre 1g, sugar 2g, salt 2.06 g
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27 February 2009
Michelle rated and commented on this recipe
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13 September 2010
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