Fire up the BBQ, we’ve got some tasty paprika and halloumi skewers on their way and they won’t stay on there long once you’ve had a taste!
Skewers are a great way to get variety into your BBQs, be it with meat, vegetables or other ingredients.
Nutritional highlights
Halloumi takes centre stage with this recipe and you’ll be getting a good serving of calcium from this dish.
In fact, one serving of halloumi will provide 70% of your daily recommended calcium intake.
Just keep an eye out for serving size – halloumi is quite high in fat and salt content.
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Ingredients
Makes 6 skewers
Preparation time: 15 minutes
Cooking time: 10 minutes
- 2 red onions (quartered)
- 2 green peppers (quartered)
- 18 cherry tomatoes
- Ground pepper, to taste
- 300g of halloumi (diced into 18 pieces)
- 1 tbsp paprika
- 2 tbsp olive oil
- 6 wooden or metal skewers
Method
Pre heat the BBQ on a medium heat.
If using wooden skewers, soak them in cold water for 10 minutes before using or cover the ends in foil.
Tip the quartered red onions, peppers and whole cherry tomatoes into a large bowl. Drizzle with half of the olive oil and season with pepper. Mix thoroughly.
Place the halloumi in a separate bowl. Add the paprika and remaining olive oil and mix thoroughly.
Build the kebabs up by evenly distributing the halloumi and vegetables.
Once assembled, cook the kebabs on the BBQ for 7-10 minutes (until slightly browned) turning them regularly so they cook evenly.
Serve alongside your other BBQ delicacies.
Top tips
Don’t cook the halloumi for too long on the BBQ.
Halloumi can have a high salt content so try to use herbs and spices (rather than salt) if you want to add more flavour.