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Halloumi, aubergine & pepper kebabs
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2 x 250g packs essential Waitrose Cypriot Halloumi cheese
2 red peppers, deseeded
150ml olive oil
Juice of 2 lemons
15g pack oregano, leaves only, roughly chopped
2 cloves garlic, crushed
4 tbsp tahini
Lemon wedges, to serve
1. Cut the cheese, aubergines and red peppers into 2-3cm chunks, and place in a shallow dish.
2. Mix the oil, half of the lemon juice, oregano, garlic and some seasoning together. Add two-thirds to the prepared vegetables and cheese and mix well. Leave to marinate for 30 minutes before threading onto 8-16 wooden or metal skewers.
3. Light or preheat the barbecue, griddle or grill to medium. Cook the skewers for 10-15 minutes, turning occasionally, until coloured and tender.
4. Meanwhile, mix the remaining marinade with the tahini, remaining lemon juice, 2 tbsp cold water and seasoning to taste. Serve the hot skewers with the dressing and lemon wedges to squeeze over.
Typical values per serving: