Halloumi kebabs with thyme & lemon baste

Halloumi kebabs with thyme & lemon baste

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(24 ratings)

Cook: 15 mins - 25 mins

Easy

Serves 4
A veggie treat for your barbecue

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal194
  • fat11g
  • saturates5g
  • carbs7g
  • sugars0g
  • fibre1g
  • protein17g
  • salt2.4g
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Ingredients

For the kebabs

  • 2 medium courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

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

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

For the lemon baste

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp lemon juice

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tsp fresh thyme leaves (preferably lemon thyme)

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tsp Dijon mustard
  • pitta bread, to serve

Method

  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.

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Comments, questions and tips

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Comments (20)

VicciA's picture
5

Love these kebabs as a great meat-free meal. Very tasty although I usually marinade the halloumi for extra flavour. Often serve with roasted vegetable couscous. Yum!

redheadrose's picture
5

Made these loads of times and always a great success! Really easy and fun to make. Usually also add various peppers in generous chunks to make the kebabs more colourful and sometimes mushrooms. Just be careful to make the halloumi into quite big chunks otherwise they split when putting them on the kebab sticks. The lemon baste makes them really tasty! Work just as well cooked in the oven. You can't really go wrong with these!

alisonjlynch's picture

Loved these.... Will be a staple on the bbq this summer

angieholt's picture

Can't work out how to sign out of this web site!

missluly's picture
5

Made this all Summer!. A great simple addition to any bbq

earlyq's picture
5

Absolutely delicious. This baste is fantastic on chicken too

herbeano's picture
4

Barbecued this last night very nice and smokey flavour.
I put all the vegetables and cheese (chopped and diced ) in a bowl of the mixed lemon baste first so they were all covered and slightly marinated in it prior to putting them on the scewers and then on the barby. Saves basting during the barby.

mslumsden's picture
5

I added a few dried chilli flakes to the baste mix and marinaded the halloumi overnight. Yum!

missluly's picture
5

Great new twist to just grilling Halloumi on the bbq. A new MUST for family bbqs

kara88's picture
5

Made these a couple of times now and they're really tasty. The second time I left all the ingredients to marinade in the baste mixture overnight, but this didn't make a vast difference so I'd say basting just before cooking as the recipe suggests is fine.

vickpole's picture
2

It was ok, not great. The marinade definitely needs something else to give it a kick.

emilyhadden's picture
5

great recipe for a bbq meat alternative! marinate the components in the dressing...lovely

d41d0y's picture
5

I didn't make the kebabs but I used the baste as a marinade for some halloumi as a starter. The lemon really cut through the saltiness of the cheese and I added chili rather than mustard for an extra kick. Delicious!

kategoudy's picture
4

I thought these kebabs were dead easy to make and the lemon and thyme baste added a really nice flavour to the veg. I didn't haven't any cherry tomatoes so used mushrooms instead - was also going to added red or orange peppers but I ran out of time. As you've probably guessed though, you can really use any veg and I think it would work well. I barbecued these and made sure my husband basted them during cooking to add that bit of flavour and moisture. Happy experimenting!

stellabain's picture
3

The baste is best used as a marinade for the cheese.

stellabain's picture
3

The baste is best used as a marinade for the cheese.

krissyb's picture
5

These were lovely and really quick & easy to make.

kaff_mca's picture
5

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.

prasmichhotmail's picture
4

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

aristidis's picture
4

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.

Questions (0)

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Tips (1)

Jemasuzanne1989's picture
5

I add aubergine and mushroom to the skewers which makes them very tasty alongside the baste. Have made them quite often this summer!

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