If you find yourself faced with guests who are vegetarians that you didn’t know were coming to your barbecue then this is a really great recipe to use to make something they should enjoy.
Ingredients
250grams Halloumi Cheese
250grams Button Mushrooms
12 Rosemary Twigs Stripped Of Leaves Except The Tip
2 Tablespoons Olive Oil
2 Lemons
Small Pack Of Fresh Parsley Roughly Chopped
12 Wooden Skewers Soaked In Water For 30 Minutes
Instructions
1. Whilst the barbecue is heating up cut the Halloumi into chunks of a similar size to the mushrooms. Now take one of the rosemary twigs and one of the skewers and thread these through the cheese and mushrooms side by side. Not only will this help to make the kebabs more stable when cooking but will cause some of the rosemary flavor to be absorbed by the ingredients.
Do this for all 12 skewers and until all the mushrooms and cheese has been used up. Once the skewers are made sprinkle over some freshly ground black pepper and drizzle over some olive oil. Then set to one side ready to cook on the barbecue later.
2. Now take the lemons and zest them before then cutting them in half. Into a bowl place thelemon zest, chopped parsley and some lemon juice. Toss gently until all have been combined together well and set to one side.
3. When it comes to cooking the kebabs simply place them on to the lightly oiled barbecue grilland turn two or three times and cook for 5 to 10 minutes. As for lemon halves place these on to the barbecue cut side down and char.
4. To serve place the kebabs on a plate then take the charred lemons and squeeze them so thejuice drizzles over the kebabs then sprinkle over the top of these the parsley mixture.
