Kamis, 07 April 2011

Haloumi kebabs with feta and herb dip

Ingredients (serves 4)

  • 12 mini roma tomatoes
  • 1 large brown onion, cut into thin wedges
  • 250g haloumi cheese, cut into 12 pieces
  • 1 red capsicum, cut into 12 pieces
  • 2 zucchini, cut into twelve 2cm-thick rounds
  • 12 button mushrooms
  • 1 large lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon thyme leaves, chopped
  • 1 small red chilli, deseeded, finely chopped
  • olive oil cooking spray
  • Feta and herb dip

  • 250g feta cheese, chopped
  • 1 garlic clove, crushed
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 2 tablespoons dill, chopped
  • 2 tablespoons mint leaves, chopped
  • Method

    1. Make feta and herb dip; Combine feta, garlic, 2 tablespoons lemon juice and oil in a food processor. Process until smooth. Remove to a bowl. Season with salt and pepper. Stir in dill and mint. Cover and refrigerate until ready to serve.
    2. Thread tomatoes, onion, haloumi, capsicum, zucchini and mushrooms alternately onto skewers. Place kebabs, in a single layer, on a large plate.
    3. Whisk 1/4 cup lemon juice, oil, thyme, chilli and salt and pepper in a small bowl. Brush kebabs with marinade. Cover and refrigerate for 30 minutes.
    4. Spray a cold barbecue plate with oil. Preheat on high heat. Reduce heat to medium-high. Cook kebabs for 3 to 4 minutes, turning often, or until vegetables are tender and cheese starts to melt. Serve kebabs warm with feta and herb dip.
  • Equipment

    You will need 12 pre-soaked skewers.

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