Halloumi Kebabs with Chilli Sauce
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225 gram (1 block) of halloumi, sliced into cubes ((£2.70))
- 3 mixed peppers, sliced in squares ((£1.35))
- 2 courgettes, sliced in rounds ((£1.00))
- 1 red onion, sliced in squares ((£0.17))
- 100 ml low fat natural yogurt ((£0.35))
- 2- 4 tbsp scotch bonnet/Jamaican hot sauce ((£0.60))
- 4 flatbreads, toasted ((£1.10))
- Optional coriander : Coriander ((£0.55))
- 2 tbsp rapeseed oil
- 1 tbsp oregano
Method
- Add the halloumi cubes to a bowl and coat with 1-2 tbsp of hot sauce.
- To a separate bowl, add all of the veggies and hot sauce coated halloumi. Coat with 2 tbsp of rapeseed oil, oregano and a generous pinch of salt and pepper.
- Add the halloumi & veg onto your skewers so that they’re ready to grill.
- Preheat your griddle pan over a medium high heat and place 4 skewers at a time onto the pan. Fry each side for 2 minutes, cooking for a total of 8 mins. Add pressure with a spatula to get the best grill marks.
- Assemble your toasted flatbread with a dollop of yogurt, 2 skewers of grilled veggies/halloumi and a sprinkle of coriander. If you can hack it, add an extra drizzle of hot sauce.