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Halloumi and Vegetable Kebabs
Halloumi and Vegetable Kebabs

Halloumi and Vegetable Kebabs

1 Review(s)
Cook Minutes 18 Min
Prep : 10 minutes + mariting time Cook: 8 minutes
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Delicious halloumi, capsicum and courgettes marited with sumac, oregano, garlic and a dash of olive oil. So simple, so tasty!

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5 Servings
Servings
Original recipe yields 5 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp Gregg's Sumac Ground Blend
1 tsp Gregg's Rubbed Oregano
1 clove garlic, crushed
¼ cup olive oil
200 g halloumi cheese, cut into 30 cubes
1 red capsicum, deseeded and cut into pieces
1 yellow capsicum, deseeded and cut into pieces
2 courgettes, trimmed and sliced into thick rounds
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Step 1
Mix together Gregg’s Sumac Ground Blend, Gregg’s Rubbed Oregano, garlic and olive oil in a large bowl. Add halloumi, capsicums and courgettes into a bowl and toss through the maride. Leave to marite for 30 minutes.
Step 2
Thread marited halloumi and vegetables onto skewers.* Cook on a preheated BBQ or under a grill on medium heat for 7-8 minutes, turning halfway through cooking until golden and cooked.
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* This recipe makes 10 skewers – we used 20cm metal skewers. If using wooden skewers soak in cold water for 30 minutes to avoid skewers burning.
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Serve with the Quinoa Salad with Tzatziki Dip.
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Replace the halloumi with pieces of skinless chicken breast (Note: cooking will be longer to ensure chicken is cooked).
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