Marinated Halloumi Cheese Kebabs with Herbs
Vegetarians often tend to feel deprived when invited to barbecues, so we spent an entire summer finding something that grills well on charcoal and has all the fun and flavour – but without meat. This was the one that fitted the bill perfectly.
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|You will also need two 12 inch (30 cm) flat metal skewers.|
This recipe is taken from Delia Smith’s Summer Collection.
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, non-metallic bowl 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 leftover marinade juices as you turn them. Serve with Oven-roasted Potatoes with Garlic and Rosemary.
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In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too – they don't need any attention; you just leave them in the oven till you're ready to serve.
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