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Minty Halloumi and Vegetable Kebabs

  • Prep Time
    10 MINS
  • Cook Time
    13 MINS
  • KCals 116
  • Carbs 5.8G
8 Servings

Ingredients

For the kebabs

  • 250 g reduced fat halloumi cheese, drained and cut into 2cm cubes
  • 1 medium red pepper, deseeded and cut into 3cm pieces
  • 1 medium red onion, peeled, cut into ⅛ths and separated into single layers
  • 1 large courgette, cut into 1cm thick slices and halved
  • 10 g fresh mint leaves, stalks removed and finely chopped
  • finely grated zest and juice of 1 lime
  • small pinch of cayenne pepper
  • ½ tsp garlic granules
  • salt and black pepper, to taste
  • low calorie cooking spray

For the mint dip

  • 200 g natural fat free yoghurt
  • 5 g fresh mint leaves, stalks removed and finely chopped
  • 2 tsp lime juice
  • ½ tsp garlic granules
  • salt and black pepper, to taste

Instructions

  1. Place the wooden kebab skewers in water and leave to soak for about 20 minutes. This will stop the skewers burning when they go under the grill or on the barbecue. Remove the skewers from the water and drain well.

  2. Place the halloumi, red pepper, red onion, courgette, mint, lime zest, lime juice, cayenne pepper and garlic granules in a medium mixing bowl. Season well with salt and black pepper and toss to coat. Cover and leave to marinate on the work surface for about 30 minutes.

  3. Thread the marinated halloumi and vegetables onto 8 wooden skewers. Preheat the grill on a medium setting or heat up your barbecue.

  4. While the grill or barbecue is preheating, make the mint dip. Place the yoghurt, mint, lime juice, and garlic granules in a small bowl. Mix well and season with salt and black pepper, to taste. Set aside.

  5. Place the kebabs on the grill pan rack and spray well on all sides with low calorie cooking spray. Place under the grill for about 13 minutes, turning occasionally, until the halloumi is golden brown, and the vegetables are tender, but not too soft. Alternatively, you can cook the kebabs on the barbecue. You may need to grill the kebabs in two batches depending on the size of your grill pan.

  6. Serve the kebabs drizzled with the mint dip and with other accompaniments of your choice.