Halloumi kebabs with thyme & lemon baste

Halloumi kebabs with thyme & lemon baste

By Ainsley Harriott
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(25 ratings)
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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 courgettes
      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 tomatoes
      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

      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

      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

    Sign in or create your My Good Food account to join the discussion.
    kara88
    8th May, 2011
    5.05
    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
    2nd May, 2011
    2.05
    It was ok, not great. The marinade definitely needs something else to give it a kick.
    emilyhadden
    19th Apr, 2011
    5.05
    great recipe for a bbq meat alternative! marinate the components in the dressing...lovely
    d41d0y
    20th Nov, 2010
    5.05
    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
    2nd Aug, 2010
    4.05
    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
    9th Jun, 2010
    3.05
    The baste is best used as a marinade for the cheese.
    stellabain
    9th Jun, 2010
    3.05
    The baste is best used as a marinade for the cheese.
    krissyb
    14th Sep, 2009
    5.05
    These were lovely and really quick & easy to make.
    kaff_mca
    23rd Jul, 2009
    5.05
    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
    16th Oct, 2008
    4.05
    Marinate the halloumi first in chilli oil for an extra kick !

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