Red Meat Allergy Friendly Halloumi and Vegetable Kebabs
Total time1 hr 2 min
Prep time20 min
Cook time12 min
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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