Here’s another recipe for summery kebabs. Cypriot Halloumi cheese is perfect for grill as it doesn’t melt or change its shape.


Makes 8 kebabs

225g halloumi cheese
1 large aubergine or 2 small
2 yellow peppers
2 red onions
6 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp dried basil
2 tsp dried oregano
2 tsp thyme
Salt and freshly ground pepper


Cut halloumi cheese into 2cm cubes. Thickly slice the aubergine and cut the slices in halves or quarters if the aubergine is large. Cut the peppers into 2cm squares and the onions into wedges. Put all the ingredients in a large bowls.

In a small bowl, mix olive oil, balsamic vinegar and herbs. Season with salt and pepper.

Pour the herbs mixture over the cheese and vegetables and toss to coat.

Thread the cubes of halloumi cheese onto skewers, alternately with chunks of aubergine, onions and peppers.

Brush kebabs with the remaining olive oil and grill or barbecue for 10-15 minutes until golden, turning occasionally.

Bon appétit!
Lena x

Halloumi cheese kebabs
Halloumi cheese kebabs

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