With this lovely weather we are having, I am trying to BBQ as much as possible. I always feel there is less cleaning up, apart from the occasional horrendous job of giving the BBQ a thorough clean a few times a year!
But somehow it is usually meat that ends up on the BBQ and the vegetables get forgotten. This is such a shame when the smoky, intense heat, works so well with so many summer veg. My favourites are peppers, courgettes, red onions and tomatoes which all fit perfectly on a skewer, and makes them great for kebabs. Riverford have the most adorable, little sweet peppers at the moment, which are perfect!
Add some Halloumi, and you have got yourself a meal. Think Kebab, and serve with chilli sauce and pitta or go all-out and add tzatziki and shredded salad.
Halloumi and Vegetable Kebabs with Chilli Sauce
You want the thickness of all your vegetables and halloumi to be roughly the same. This way, they will all come in contact with the grill equally and cook evenly.
Mixed red, orange and yellow peppers
extra virgin olive oil
Extra virgin olive oil
Freshly ground black pepper
Chilli Sauce (such as Sriracha)
Place some wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
Cut the pepper in half, scoop out all of the seeds and white pith with a teaspoon, then cut into 2cm chunks. Cut the halloumi into 2cm chunks. Cut the courgettes into 2cm slices. Peel the onions and cut into thin wedges and place in the bowl. Remove the skewers from the tray, discard the water and wipe the tray dry. Thread all your ingredients onto the skewers, not too close together so that they have a chance to cook. Drizzle with olive oil and season with salt and pepper.
Place the skewers onto the BBQ (or griddle pan) and cook for around 8 minutes or until cooked through, turning every 2 minutes to get nice and golden on all sides. Drizzle with chilli sauce and serve with flatbreads.