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Plum, halloumi, red onion and rosemary kebabs
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2 large red onions, sliced into wedges
4 plums, sliced into wedges
225g halloumi, cubed
4 tbsp olive oil
2 tbsp finely chopped rosemary
1. Put all the ingredients in a large bowl, season and toss gently to mix. Thread onto 8 large metal (or well-soaked wooden) skewers, alternating the ingredients.
2. Griddle or barbecue the kebabs for 1-2 minutes on each side (6-8 minutes in total), turning until well caramelised. Serve with salads as part of a barbecue.
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 1538kJ
This recipe was first published in Tue Aug 01 12:00:33 BST 2017.