Halloumi kebabs with thyme & lemon baste

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• 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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• Rach

  28 December 2009

  Rach rated this recipe

  

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• suzicarter

  08 May 2010

  suzicarter rated this recipe

  

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• S.Hicks

  01 June 2010

  S.Hicks rated this recipe

  

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• Stella

  09 June 2010

  Stella rated and commented on this recipe

  

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

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• Stella

  09 June 2010

  Stella commented on this recipe

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

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• Miki

  20 June 2010

  Miki rated this recipe

  

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• Tophat

  26 July 2010

  Tophat rated this recipe

  

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• K8 GDY

  02 August 2010

  K8 GDY rated and commented on this recipe

  

  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!

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• d41d0y

  20 November 2010

  d41d0y rated and commented on this recipe

  

  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!

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• emsily

  19 April 2011

  emsily rated and commented on this recipe

  

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

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• Victoria

  02 May 2011

  Victoria rated and commented on this recipe

  

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

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• hungry eyes

  08 May 2011

  hungry eyes rated and commented on this recipe

  

  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.

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• Lou, Norfolk

  02 July 2011

  Lou, Norfolk rated and commented on this recipe

  

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

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• rebreathergirl

  27 July 2011

  rebreathergirl rated and commented on this recipe

  

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

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• HERBEANO

  04 August 2011

  HERBEANO rated and commented on this recipe

  

  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.

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• earlyq

  02 October 2011

  earlyq rated and commented on this recipe

  

  Absolutely delicious. This baste is fantastic on chicken too

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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 15 - 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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