We’re still trying to wrap our heads around the fact that it’s September – where did the year go?! With Labor Day right on our heels, we’re definitely planning on squeezing every last drop of summer out of the final long weekend of the season! If you’re like us and planning on firing up the BBQ, try something new this year and surprise your veg friends with these meat-free shish kebabs by food blogger Madeline Lu. Instead of steak or chicken, Madeline’s sandwiched a unique kind of cheese in between the rows of colorful peppers, squash, and onions. Skeptical this recipe will hold up with your crowd? Don’t knock it ’til you’ve tried it…
Halloumi cheese, which originated in Cyprus, is generally made with a mixture of sheep and goat’s milk, and sometimes with cow’s milk too. It is loved for its squeaky texture and salty flavor. Because of its high melting point, halloumi can be grilled, barbecued or fried without losing its shape. Therefore, halloumi kebabs are a fantastic alternative to meat for the vegetarian barbecue lovers. Halloumi is also a great source of protein and calcium.
Marinated Halloumi Kebabs with Rocket and Tomato Salad
Ingredients:
9 oz halloumi cheese , cut into large cubes
1 small red onion, cut into large chunks
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 small zucchini, cut into chunks
3 Tbsp of olive oil
2 clove garlic, grated
1 tsp freshly grated ginger
1 Tbsp garam masala
2 tsp ground coriander
2 Tbsp lime juice
handful of fresh coriander, roughly chopped
salt and pepper, to taste
8-10 cherry tomatoes
2 large handfuls of rocket leaves
10 wooden skewers
Directions:
Soak wooden skewers in cold water for at least 30 minutes.
Combine all ingredients in a large mixing bowl and toss gently. Cover the bowl with cling film and chill in the refrigerator for 30 minutes.
Thread the halloumi cubes, onion, zucchini and peppers chunks onto the skewers, then grill over high heat for about 8-10 minutes. Turn from time to time to prevent burning.
On a large serving plate, lay out rocket leaves and tomatoes. Then top them with finished kebabs. Serve immediately.
