Halloumi, Red Pepper and Aubergine Kebabs
By Woman and HomeHalloumi, aubergine and red pepper kebabs is an easy barbecue recipe that's perfect for vegetarians – although meat eaters will love these too. Looking for more halloumi recipes? Look no further.Photo © Richard JungTime and servings
Ingredients
5 total- 1 large aubergine, halved and each half cut into 12 equal-sized cubes
- 4 tbsp of groundnut oil
- 2 heaped tbsp harissa (spicy moroccan paste)
- 1 large red pepper, halved, seeds removed and cut into 12 equal-sized cubes
- 200 g of halloumi cheese, cut into 16 large cubes
Method
4 stepsStep 1
Mix together the oil and harissa.
Step 2
Take a metal skewer and thread on first a piece of pepper, then aubergine, followed by a piece of halloumi. Repeat, then add another piece of pepper and aubergine at the end. Repeat with all the skewers until all the vegetables and cheese are used.
Step 3
Brush all the vegetables evenly with the harissa and oil mixture. Place on a hot barbecue and cook for 10 minutes or until the vegetables are cooked and the cheese is hot and oozing.
Step 4
Top tip: Cooking with Halloumi. Halloumi, traditionally from Cyprus or Greece, is made from sheep’s or goat’s milk. It’s brine-cured but not as salty as feta. The stringy, mozzarella-like texture makes it ideal for grilling, but cut it into thickish chunks and keep an eye on it while grilling. It holds its shape for a fair while, but when it “goes”, it really goes! You could substitute the harissa with a thick chilli sauce – we like Lingham’s.