Marinated Halloumi Cheese Kebabs with Herbs

[Guest guest]

I haven't tried this yet. I've wanted to but I have not found the cheese in our

stores. Sometimes recipes mention putting the cheese in a pan on the " barbie's

burner " - which sounds like frying to me!. here's a kebab.

 

 

* Exported from MasterCook *

 

Marinated Halloumi Cheese Kebabs with Herbs

 

Recipe By :DELIA SMITH'S SUMMER COLLECTION by Delia Smith

Serving Size : 2 Preparation Time :0:00

Categories : Grilling

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces halloumi cheese -- 1-inch cubes

1 medium bell pepper (any colour)

1 medium red onion

4 medium mushroom caps

MARINADE:

2 ounces extra virgin olive oil

1 large garlic clove

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh mint

1 teaspoon chopped fresh parsley

(or similar combination of whatever herbs are available)

1 lime -- juiced

freshly milled black pepper

 

You will also need 2 x 12-inch (30-cm) flat metal skewers.

 

Begin by cutting the pepper and onion into even-sized pieces about 1 inch (2.5

cm) square, to match the size of the cubes of cheese. Then chop the herbs and

garlic quite finely and combine them with the oil, lime juice and some freshly

milled pepper. Now place the cheese, onion, pepper and mushrooms in a large,

roomy bawl and pour the marinade over them, mixing very thoroughly. Cover and

place in the fridge for 24 hours, and try to give them a stir round every now

and then.

 

When you're ready to barbecue the kebabs, take the two skewers and thread a

mushroom on first (pushing it right down) followed by a piece of onion, a piece

of pepper and a cube of cheese. Repeat this with more onion, pepper and cheese,

finishing with a mushroom at the end. Place the kebabs over the hot coals,

turning frequently till they are tinged brown at the edges about 10 minutes.

Brush on any left-over marinade juices as you turn them. Serve with Mexican

Tomato Salsa and Oven-roasted Potatoes with Garlic and Rosemary.

 

Copyright:

" 1993 "

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Per Serving (excluding unknown items): 777 Calories; 65g Fat (73.5% calories

from fat); 27g Protein; 25g Carbohydrate; 4g Dietary Fiber; 151mg Cholesterol;

1907mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 11 Fat.

 

NOTES : Vegetarians often tend to feel deprived when invited to barbecues, so we

spent an entire day last summer finding something that grills well on charcoal

and has all the fun and flavour - but without meat. This was the one that filled

the bill perfectly.

 

Nutr. Assoc. : 3272 2236 0 0 0 0 0 0 0 0 0 0 0 0 2130706543

 

 

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