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Halloumi and Vegetable Kebabs
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Halloumi and Vegetable Kebabs

Delicious halloumi, capsicum and courgettes marinated with sumac, oregano, garlic and a dash of olive oil. So simple, so tasty!

Makes 5
Prep Time 10 minutes + mariting time
Cook Time 8 minutes
Easy

Ingredients

1 Tbsp Gregg's Sumac Ground Blend
1 tsp Gregg's Rubbed Oregano
1 clove garlic, crushed
¼ cup olive oil
200g 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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

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 marinade. Leave to marinate for 30 minutes.
Step 2
Thread marinated 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.

Tips

* 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.
Serve with the Quinoa Salad with Tzatziki Dip.
Replace the halloumi with pieces of skinless chicken breast (Note: cooking will be longer to ensure chicken is cooked).
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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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