Thu, May 24 2012
haloumi kebabs
These were on the menu when Recipease opened and make a great summer lunch. If you’re using wooden skewers, first soak them in water for 3 hours so they don’t burn.
Ingredients
• 250g haloumi, cut into 24 cubes
• 150g focaccia, cut into 12 cubes
• 2 courgettes, sliced with a speed peeler into 12 ribbons
• 1 red pepper, trimmed, deseeded and cut into 12 pieces
• 12 cherry tomatoes
• Olive oil
Marinade
• 2 garlic cloves, finely chopped
• 4 spring onions, thinly sliced on the diagonal
• 1 small red chilli, finely chopped
• 10 sprigs of coriander, finely chopped (including stalks)
• 10 mint leaves, finely chopped
• 60ml extra-virgin olive oil
• 3 lemons
Nutrition Information
Serving Size 1 (214g)
Recipe makes 4 servings
Calories 373
Calories from Fat 74 (19%)
Amount Per Serving %DV
Total Fat 8.3g 12%
Saturated Fat 1.2g 6%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Potassium 429mg 12%
Total Carbohydrate 63.8g 21%
Dietary Fiber 4.3g 17%
Sugars 5.2g
Protein 11.2g 22%
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1 To make the marinade, combine all ingredients except lemons in a
large bowl. Grate over the zest of 2 lemons, then add the juice of all
3, and stir to combine. Add the haloumi and focaccia, mix gently, then
cover with clingfilm and pop in the fridge for an hour.
2 Spear a focaccia cube onto a skewer, follow with a cube of haloumi,
then thread on a ribbon of courgette so it resembles a concertina. Add
another haloumi cube, a piece of pepper and finish with a tomato.
Repeat with remaining skewers and ingredients.
3 Heat a griddle pan to medium, drizzle with oil, then fry kebabs,
turning, for 5–10 minutes, till golden-brown. Serve hot from the pan
with bread and salad.
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