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Greek-style halloumi and pepper kebabs

publication date: Jun 10, 2011
author/source: Fiona Beckett
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Serves 4
Time: about 20 minutes
Cost: about £1 - £1.25 a head

1 medium red pepper
1 medium green pepper
2 medium or 1 large courgette
2 small or 1 medium onion
250g halloumi cheese
For the marinade
4 tbsp freshly squeezed lemon juice
4 tbsp olive oil
2 cloves of garlic, peeeled and crushed
1 tsp dried oregano or 1/2 tsp thyme
Salt and freshly ground black pepper

You will also need 6-8 long skewers

First you need to cut all the ingredients for the kebabs in even sized slices and chunks. Quarter the peppers, remove any seeds and cut away the white bits. Cut each quarter into 5 chunks. Cut both ends off the courgette(s), halve if it’s a large one and cut into thickish slices about the same size as the pepper pieces. Halve the onion, peel then halve or quarter again depending on size. Separate out the layers to give you pieces roughly the same size as the other veg. Cut the halloumi into similar sized chunks.

Whisk the lemon juice with the crushed garlic, oregano or thyme and gradually whisk in the oil. Season with salt and pepper. Lightly grease the skewers with a bit of kitchen paper dipped in oil then thread the veg alternately onto them so you distribute them evenly between the skewers. Lay the skewers in a foil lined roasting tin or baking tray with a rim and pour over the marinade evenly so all the veg get coated.

Once your barbecue is hot, take out the veg, shaking off any excess marinade to avoid a flare-up and grill them for  8-10 minutes until cooked, turning the skewers and brushing the kebabs with the marinade half way through. Serve with a rice or couscous salad or pull the veg off the skewers and stuff into pitta breads. (You can also cook these under a conventional grill in which case you can be a bit more generous with the marinade)

* For a vegan version replace the halloumi with tofu or mushrooms


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