Haloumi & Veggie Skewers
Vegetarian
Gluten Free
Nut Free
Serves 12 people
30 min prep
10 min cook
Everyone loves a BBQ skewer in the summer, and this recipe means that your vegetarian guests won't miss out!
Ingredients
Skewers
- 12 Kebab Skewers
- 300 grams Haloumi cheese
- 2 Courgette
- 2 Red onion
- 1 Red capsicum
- 1 Eggplant
- 200 grams Cherry tomatoes
- 2/3 cup, divided Barker's Really Useful Chipotle Sauce
- 2 Tbsp Olive oil
To serve
- 2/3 cup Unsweetened Greek yoghurt
- 2 Tbsp Barker's Really Useful Chipotle Sauce
- 1 handful, roughly chopped, Parsley, italian
Method
- If using wooden skewers, soak in cold water for 30 minutes before using.
- Dice haloumi into 2cm cubes. Slice courgettes into 1.5cm thick semi-circles, and onion into chunky wedges. Dice capsicum and eggplant into rough cubes (try to get them as close in size to the haloumi as possible).
- Thread haloumi and veggies onto skewers. Season with salt and pepper. Brush half of the Barker’s Chipotle Sauce all over the kebabs. Drizzle with olive oil.
- Cook on a pre-heated barbecue grill plate, or in a large chargrill frying pan, until veggies are tender and kebabs are lightly charred on all sides. Brush with remaining Barker’s Chipotle Sauce. Can be kept warm in a low oven until ready to serve.
To serve
- Stir together yoghurt and Barker’s Chipotle Sauce. Season with salt and pepper to taste. Sprinkle skewers with chopped parsley and serve with yoghurt sauce.
This Recipe Uses
Creamy Chipotle Sauce
$6.00
300g
