Food Friday: Halloumi Kebabs

Posted by Lipglossiping On March - 29 - 2013

I’m a bit of a kebab monster.  Doner, Shish, Kofte… chicken, lamb, vegetable… I love them all.  It’s an illness.  Nowadays, I restrict the doner love for those times when copious amounts of alcohol have been consumed and I can’t taste the belly-buttons.

But how about cheese?  Cheese kebabs.  You’re salivating aren’t you?

Halloumi Kebabs_01

I’m not going to write out a recipe because it’s pretty obvious how to construct a cheese kebab.  Get some cheese, string it on a skewer and add some vegetables so that you don’t only have cheese on it.  Tempting though it is.

Halloumi is pretty brilliant for this, infact… I wouldn’t recommend using anything else.  Especially don’t use Dairylea triangles, nothing good will come of it.  My halloumi comes from Asda and has chilli in it for a little added kick.

Halloumi Kebabs_02

What other vegetables work well skewered?  I used: courgette, cherry tomatoes, red onion, and mushrooms.  I’m sure I missed something really obvious…

Halloumi Kebabs_03

Baste the kebabs with some kind of marinade (I used sweet chilli) before popping under the grill for around 10 minutes, turning ocassionally so they don’t catch fire.

I served my Halloumi Kebabs with a mini-tortilla and some salad.  If you’re following Weight Watchers, you’ll be interested to know that this meal (with half the pack of cheese and a mini-tortilla wrap) came out at 14PP.  Who says you can’t eat kebabs and lose weight?

Halloumi Kebabs_04

Do you like kebabs?  We probably can’t be friends if you don’t.

3 Responses to “Food Friday: Halloumi Kebabs”

  1. Louise says:

    That looks gorgeous I love squeaky cheese xx

    Like or Dislike: Thumb up 1 Thumb down 0

  2. sophie says:

    Ooh I’ve not done halloumi kebabs for ages, I used to live on them back when I was a vegetarian. (On a related note, your “belly-buttons” line made me laugh so hard I inhaled tea).

    I put yellow pepper on mine, it’s nice and tangy and it makes everything pleasingly rainbow-coloured.

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  3. i LOVE making this. for my marinade i usually mix some tomato puree, balsamic vinegar, garlic, lemon juice, and honey. it is amazing! i serve it with cous cous and sometimes add some griddled pitta strips!

    Love Lorna xx //

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