This vegetable kebabs recipe can be cooked on the barbeque or a pan. They look fantastic served on a bed of quinoa or bulgar.
– 500g of halloumi cheese
– 9 baby potatoes
– 2 red peppers
– 2 red onions
– 75mls of extra virgin olive oil or rape seed oil
– 2 cloves of garlic, chopped
– 2 tsp fresh rosemary,
– 2 tsp fresh mint,
– 2 tsp fresh parsley
– 2 tsp fresh thyme
– Juice of 1 lime
– Sea salt
– Coarse ground black pepper
– 6 wooden skewers
1. Blend all of the marinade ingredients in a food processor or with a hand blender.
2. Place into a large bowl.
3. Cook the potatoes in salted water until tender but not mushy, approx. 10 minutes.
4. Slice the cooked potatoes in half. Chop the halloumi into approx. 2½cm cubes. Remove the seeds from the red peppers and chop into approx. 2½cm pieces.
5. Add the potatoes, halloumi and peppers to the marinade and toss well.
6. Chop the red onions into quarters Add to the marinade. Toss carefully to ensure that the onion quarters don’t separate too much. Set aside in the fridge overnight or for at least 6 hours.
7. Soak the skewers in water for 30 minutes so that they don’t burn.
8. When you’re ready to cook the kebabs, skewer 2 pieces of red onion, 2 pieces of red pepper, 3 pieces of potato, 4 cubes of halloumi alternating ingredients as you go. Set aside and repeat with the other 5 skewers.
If using a pan
1. On a medium heat, place 3 skewers onto the dry pan at a time; you do not need to oil the pan as there is enough oil in the marinade.
2. As the vegetables and halloumi cheese brown, turn the kebabs over, until each side has browned.
If using a barbeque
1. Get it going and allow it to heat up.
2. Place the skewers onto the hot barbeque. Halloumi cheese grills very well on the barbeque, but should be watched closely to ensure it doesn’t burn.
3. Turn the kebabs to grill each side evenly.
1. Drizzle the kebabs with a little of the marinade before serving.
2. Great served with yoghurt and mint or a spicey peanut sauce.
3. To make a vegan version substitute the halloumi cheese with tempeh. Cut tempeh into cubes and cook just like the halloumi.
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com