Fancy a healthy and vegetarian dish? Here’s a simple veggie alteration of the classic Greek souvlaki using halloumi cheese to substitute meat. With these Greek vegetable kebabs, you can add some colour to your perfect raki table or summer BBQ.
For the skewers:
- 1 yellow and red bell peppers, deseeded and cut into 2.5cm pieces
- 1 courgette, cut into 1.5cm slices
- 1 red onion, sliced
- 16 cherry tomatoes
- 8 wooden or metal skewers
- For the marinade:
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp mint
- 1 pinch of sea salt
- 1 pinch of ground black pepper
Soak wooden skewers for 10 min in cold water to prevent them from burning. Chop the pepper, courgette and onion into chunky pieces. Mix the olive oil, lemon juice, herbs and seasoning in a large bowl.
Put all the kebab ingredients together in the bowl and stir. Thread the ingredients onto the wooden sticks and fill them evenly up. Preheat the grill or griddle pan and add more oil to the tray. Place the skewers onto the tray and cook for 10-12 minutes. Once the vegetables are soft and turn them over. Serve with oven baked pitta bread or a fresh green salad.