Halloumi kebabs with thyme & lemon baste

Recipe uploaded by

Ainsley Harriott

4 ratings

Recipe by Ainsley Harriott

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1. Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
2. To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
3. Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

Per serving

194 kcalories, protein 17g, carbohydrate 7g, fat 11 g, saturated fat 5g, fibre 1g, salt 2.4 g

Latest comments and suggestions

• Kerri's Inn

  03 September 2008

  Kerri's Inn rated and commented on this recipe

  

  Did this when friends came round for BBQ. They were lovely and with the lemon baste they tasted divine. Will do these again for sure.

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• pritv

  16 October 2008

  pritv rated and commented on this recipe

  

  Marinate the halloumi first in chilli oil for an extra kick !

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• kaff_mca

  23 July 2009

  kaff_mca rated and commented on this recipe

  

  All the family loved this!! The halloumi can be tricky to skewer so I suggest keeping the chunks fairly big. Also, I left the halloumi to marinate in the baste for a few hours before cooking.

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• Krissy

  14 September 2009

  Krissy rated and commented on this recipe

  

  These were lovely and really quick & easy to make.

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Ingredients

FOR THE KEBABS

• 2 medium courgettes
• 1 large red onion
• 250g low fat halloumi cheese , cut into 16 chunks (we used Cypressa Halloumi Lite)
• 16 cherry tomatoes

FOR THE LEMON BASTE

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp fresh thyme leaves (preferably lemon thyme)
• 1 tsp Dijon mustard
• pitta bread , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 25 mins

Vegetarian, Low-fat

Ingredients

FOR THE KEBABS

• 2 medium courgettes
• 1 large red onion
• 250g low fat halloumi cheese , cut into 16 chunks (we used Cypressa Halloumi Lite)
• 16 cherry tomatoes

FOR THE LEMON BASTE

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp fresh thyme leaves (preferably lemon thyme)
• 1 tsp Dijon mustard
• pitta bread , to serve

Per serving

194 kcalories, protein 17g, carbohydrate 7g, fat 11 g, saturated fat 5g, fibre 1g, salt 2.4 g

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