Wednesday, 16 September 2009

Vegetable Kebabs and BBQed Halloumi

The weather not being perfect barbecue weather shouldn't stop you from having a barbecue (just as long as it's not raining). Just invite some friends over, light the charcoal and enjoy barbecued food, even if it isn't sunny.


  • blocks of halloumi cheese, sliced into 1cm slices

  • red onions, peeled and cut into quarters down the middle

  • courgettes, washed, ends removed and cut into 2cm slices

  • sweet peppers, cut into 2cm squares

  • aubergine, sliced into 2cm slices and quartered

  • olive oil, plenty of it



  1. Light the charcoal about 20 minutes before you want to use it.

  2. Cut the vegetables and cheese up as directed.

  3. Slide the vegetables onto metal skewer, alternating them as you go. Make sure to end on a courgette or aubergine so the vegetables can't fall off.

  4. Don't be tempted to skewer the halloumi, it'll just break apart and fall into the ashes.

  5. Brush everything with olive oil and place on the barbecue, turning regularly to ensure even cooking. If you don't have a brush for the oil, then use the end of some kitchen roll dipped into a cup of oil.


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