Don’t neglect the Veggies guys! Marinating the Veg and Halloumi in Lemon, Herbs and Oil prevents them from drying out when cooked on the heat of the BBQ. It also gives them a lovely fragrance that your hippy friends will thank you for.
Various Mixed Vegetable: - I used 1 Red and Yellow Pepper
1 Red Onion
50g of Small Chestnut Mushrooms
50g cherry Tomatoes
2 Packs of Halloumi
Bunch of Corriander, finely chopped
Bunch of Flat Leaf Parsley, finely chopped
1 Lemon, Juiced
Drizzle of Basil Flavoured Oil
Dice all the Veg and Halloumi into even sized chunks, no need to cut the tomatoes or the mushroom, leave these whole.
Add the peppers, tomatoes, onion, tomatoes and Halloumi to a large tray and combine with the herbs, Lemon juice, salt (bearing in mind the Halloumi is quite salty) and Basil Oil. – You don’t want to add the mushrooms to this as they will act like a sponge and suck up the oil and go a nasty colour.
Cover the tray and marinate for a couple of hours.
Once you are ready to assemble the kebabs soak your skewers in water for half an hour and then skewer the Veg and cheese in whatever order you fancy. Be careful when skewering Halloumi as it tends to break easily meaning it comes off the skewer when on the grill.
Add to a hot BBQ.
Turn frequently basting in Basil oil and season with salt again.