Halloumi kebabs with thyme & lemon baste

Halloumi kebabs with thyme & lemon baste

  • 1
  • 2
  • 3
  • 4
  • 5
(25 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
Save to My Good Food
Please sign in or register to save recipes.

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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    aristidis
    3rd Sep, 2008
    4.05
    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.

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?