Potato, Halloumi & Tom Kebab
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 250g small, waxy new potatoes, such as Ratte, Anya, Charlotte or Pink Fir Apple
- 450g halloumi cheese
- 200g large cherry tomatoes
- A handful of bay leaves
For the marinade:
- 3 tablespoons olive oil
- A handful of thyme sprigs, leaves only, finely chopped
- A handful of mint, finely chopped
- 1 teaspoon clear honey
- Half a teaspoon of dried chilli flakes
Method
- STEP 1Light the barbecue - to allow time for the flames to die down and the coals to develop an even cooking heat., If you're using wooden skewers, soak them in cold water at least 30 minutes ahead of cooking.
- STEP 2Put the new potatoes in a pan, cover with water, add salt and bring to the boil. Simmer for 8-10 minutes, until almost tender - just a shade underdone. Drain and leave to cool slightly.
- STEP 3Whisk together the ingredients for the marinade. Cut the halloumi into 2cm cubes and add to the marinade with the potatoes and tomatoes. Turn to coat well and leave to marinate for 10 minutes.
- STEP 4Thread the potatoes, tomatoes and halloumi on to the skewers, interspersing a few bay leaves with the vegetables on each one. You'll need a medium heat - you should be able to hold the palm of your hand about 15cm above the coals for 5-6 seconds. Put the skewers on the barbecue and cook for about 10 minutes, turning from time to time, until the cheese and veg are hot and starting to blister on the outside.
