Delicious halloumi, capsicum and courgettes marited with sumac, oregano, garlic and a dash of olive oil. So simple, so tasty!
What do I need ?
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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How do I make it ?
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.
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.
Kraft Kitchen 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).