
A veggie treat for your barbecue
Nutrition and extra info
- Vegetarian
Nutrition: per serving
- kcal194
- fat11g
- saturates5g
- carbs7g
- sugars0g
- fibre1g
- protein17g
- salt2.4g
Ingredients
For the kebabs
- 2 medium courgettes
Courgette
corr-zjetThe 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 tomatoes
Tomato
toe-mart-ohA 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 oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp lemon juice
Lemon
le-monOval 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
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.)
To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
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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