Haloumi and rosemary veggie skewers

Haloumi and rosemary veggie skewers recipe

Here’s a helpful hint when it comes to these haloumi and rosemary veggie skewers: make extra! These skewers will be gone before you know it. 

Haloumi and rosemary veggie skewers

Ingredients

  • 60ml (¼ cup) olive oil
  • 1 garlic clove, crushed
  • 5ml (1 tsp) dried chilli flakes
  • 5ml (1 tsp) dried oregano
  • juice of ½ a lemon
  • salt and freshly ground black pepper, to taste
  • 12 bamboo skewers, soaked in water
  • 400g haloumi, cubed
  • 3 red peppers, seeded and cubed
  • 3 yellow peppers, seeded and cubed
  • fresh basil leaves, to serve

Instructions

1

For the marinade, combine all of the ingredients in a large bowl and mix well. Set aside.

2

For the skewers, place a cube of haloumi followed by a cube of each pepper onto the soaked skewer and repeat.

3

Place the skewers in a large dish and spoon the marinade over. Wrap with plastic wrap and refrigerate for 20 minutes.

4

Heat a griddle pan over high heat and grill the skewers until the peppers have softened and charred, about 4 minutes on each side. Brush with the marinade while grilling.

5

Serve with lots of fresh basil leaves.

Notes

Cook's tip: These work well on the braai and can easily be turned into a carnivorous meal with the addition of fish, chicken or beef cubes.

 

 

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