Our Bio Cheese Halloumi is best served grilled - it holds it’s shape when developing its crustier outsider and has that iconic “squeaky” texture. These grilled vegetable kebabs are the PERFECT way to entertain your guests. Not only do you get the wholesomeness of the vegetables, but you also get to enjoy the punchy flavour of our Bio Cheese Halloumi. Enjoy!
Makes 12 skewers.
2 capsicum (we’ve used yellow)
1 punnet of cherry tomatoes
1 red onions
Extra virgin olive oil
Salt and pepper
2 sprigs of oregano
1 pack of Bio Cheese Halloumi
Fill a shallow platter or roasting pan with cold water. Place 12 wooden skewers in the water and allow to soak.
On a chopping board, prepare your vegetables for skewering. We cut our capsicum in half, scooped out the seeds and then cut into small pieces, our red onions in eight, our eggplants into medium-sized cubes and our zucchinis into ribbons.
Place these vegetables into a bowl, along with your cherry tomatoes and cubed Bio Cheese Halloumi.
Finely grate the your lemon onto the vegetables before drizzling with extra virgin olive oil, a sprinkle of oregano (removed from stalks and roughly chopped), salt and pepper.
Use your hands to toss and mix the vegetables with the marinade.
Remove the skewers from the water.
Divide and thread the ingredients between your skewers before grilling for 8 or so minutes (or until cooked through).
Once cooked, transfer your vegetable and Bio Cheese Halloumi skewers onto a serving platter along with a dipping sauce, some pita bread and lemon wedges.