Haloumi & Veggie Skewers
Vegetarian
Gluten Free
Nut Free
Serves 12 people
30mins Prep
10mins 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 g Haloumi cheese
- 2 Courgette
- 2 Red onion
- 1 Red capsicum
- 1 Eggplant
- 200 g 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 300g
$5.79
300g
