Marinated vege kebabs
Marinating the vegetables and haloumi makes these kebabs all the more succulent and delicious, and cooking them on the barbecue will add a subtle smokiness. You can’t have a barbecue without these on the menu and, what’s more, kids love them too!
16 bamboo skewers
Marinade and dressing
1⁄4cup olive oil zest and juice of 1 lemon
1 clove garlic
1 tsp ground coriander 1⁄4 tsp ground cumin 1⁄2 tsp sweet or smoked paprika 1⁄2 tsp salt
2 Tbsp pickled jalapenos (from
a jar, optional)
1 cup chopped parsley
1 cup chopped coriander
1 punnet cherry tomatoes
2 capsicums (red, yellow or orange), cut
into 23cm pieces
1 red onion, cut into 23cm pieces 1 eggplant, cut into 23cm pieces 2 courgettes, sliced 1cm thick
200250g haloumi, cut into 16 cubes
1⁄2 cup natural, unsweetened yoghurt, to serve
Method
1. Soak bamboo skewers in a dish of water for at least 20 minutes while you prepare the marinade and vegetables.
2. Place all marinade ingredients, except parsley and coriander, in a food processor or highspeed blender and blend until smooth. Add parsley and coriander and pulse a few times until the herbs are finely chopped. Reserve 2 tablespoons of marinade for the yoghurt dressing.
3. Place vegetables and haloumi in a large bowl or ziplock bag and add marinade. Toss to combine and coat the vegetables. If you have time, leave to marinate in the fridge for 46 hours.
4. Preheat barbecue or oven grill. Thread vegetables on to wet skewers, so that the vegetables are lightly touching each other. I like to place a piece of courgette on first, followed by capsicum, eggplant, haloumi, red onion, another piece of courgette, and finally a cherry tomato.
5. Brush skewered vegetables with oil. Grill kebabs for 1015 minutes, turning once or twice, until vegetables are soft and haloumi is golden.
6. Arrange kebabs on a platter. Mix reserved marinade with yoghurt and drizzle over kebabs just before serving.
*To make dairyfree, omit haloumi and use coconut yoghurt.
**To make vegan, omit haloumi and use coconut yoghurt.