Black Garlic Kitchen

Black Garlic Herby Halloumi & Vegetable Kebabs

A simple halloumi cheese and vegetable kebab with sweet undertones of Black Garlic.

Black garlic halloumi and vegetable kebabs

 Prep: 10 mins + 2 hours marinating | Cook: 15 mins approx. | Makes: 8 kebabs | V

Ingredients

For the Marinade
 
  • 10 tbsp olive oil
  • 3 tbsp hot honey or runny honey
  • 4 cloves white garlic – crushed
  • 4 tsp dried mint
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 tbsp Black Garlic Paste
  • Zest and juice of 1 lemon
 

For the Kebabs

  • 675g halloumi cheese (3 packs approx.) – cut into 24 cubes (in total)
  • 2 courgettes – cut into 24 slices (in total)
  • 2 yellow or orange peppers – deseeded and cut into 24 chunks (in total)
  • 24 cherry tomatoes
  • 24 dried apricots
  • 24 cloves Black Garlic
  • Salt and freshly ground black pepper
  • Olive oil for griddling

Method

  • Soak 8 long wooden skewers in warm water for 30 minutes.*
  • Mix all the ingredients for the marinade together.
    Marinate all the pre-prepared vegetables, fruit and halloumi cheese for 2 hours. NB not the cloves of Black Garlic.
  • Thread the kebab ingredients, including the cloves of Black Garlic onto the skewers, allowing 3 pieces of Halloumi, 3 pieces of vegetables and 3 pieces of Black Garlic, alternating as you go.
  • Preheat the barbecue to a moderate temperature.
  • When ready to barbecue the halloumi kebabs, season with salt and freshly ground black pepper.
  • Place the kebabs onto a non-stick barbecue griddle pan which has been brushed with olive oil.
  • Cook the kebabs for 15 minutes, turning and basting with the marinade frequently until the vegetables are cooked.
 

Top Tip: halloumi cheese breaks easily. The kebabs are best cooked on a non-stick barbecue griddle pan, not directly on the bars of a barbecue.

Top Tip: soaking the wooden skewers in warm water before barbecuing prevents the wood from burning.*

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