Lemon & rosemary halloumi skewers
These vegetarian, light, Greek-style skewers are full of flavour and colour, and will brighten up any grill
- Prep: 5 mins
Cook: 10 mins
Plus marinating
- Serves 4
- Easy
Ingredients
- 2 tbsp olive oil
- 1 sprig rosemary, chopped
- 1 large lemon, halved lengthways
- 250g pack halloumi cheese, cut into large chunks
- 1 small red onion, cut into 8 wedges
- 1 courgette, cut into 8 chunks
Cooking indoors?
Cook on a griddle for 3-4 mins until charred.
Method
-
Mix olive oil and rosemary in a non-metallic
bowl. Grate the zest and squeeze the juice from
½ lemon, then add to the mixture. Season to
taste. Stir in halloumi to coat in the marinade.
Cover, then leave for 15 mins.
-
Cut the other ½ lemon into 4 wedges, then cut
each wedge in half. Remove the halloumi from
the marinade and thread onto metal skewers with
red onion, lemon wedges and courgettes.
Barbecue for 5-10 mins, turning occasionally and
brushing on any leftover marinade. Serve with
houmous and couscous.
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