Chestnut Free Halloumi and Vegetable Kebabs
Total time1 hr 2 min
Prep time20 min
Cook time12 min
4.5(6)
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 cloves garlic, finely minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
For the kebabs
- 14 oz halloumi cheese, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch rounds
- 1 medium red onion, cut into 1-inch wedges
- 8 oz cremini mushrooms, stems trimmed
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large bowl, whisk together the olive oil, lemon juice, garlic, turmeric, cumin, smoked paprika, black pepper, salt, and cayenne, if using, until combined.
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