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Chef and Owner : Taste of Home , delivering delicious work lunches (based in Istanbul, Turkey)
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Halloumi, Peppers, Aubergine Skewers
By Taskeen Jamal Karim - SOUS CHEF
INGREDIENTS
garlic 1 clove, crushed
parsley ½ bunch, chopped
lemon ½, juiced (or 1 tablespoon lemon juice)
olive oil
halloumi cheese 100g, cubed
aubergine 1 small, cut into 2cm cubes
zucchini (eggplant/brinjal), cut into 2cm cubes
red/green/yellow peppers,cut into 2cm cubes
skewers- soaked in hot water for 10 minutes ( just helps to slide the veggies off once cooked)
METHOD
1. Whisk the garlic with the parsley, lemon juice, 2 tablespoon olive oil, then season. Take out and reserve 2 tablespoon, then toss the remaining marinade with the veggies and halloumi.
2. Season, then leave for at least 20 minutes.
3. Thread onto skewers.
4. Either pan fry or grill in the oven till golden brown. It may be a good idea to sear on a hot pan and then bake in the oven for 20 minutes.
5. Remove from oven and pour over remaining marinade and serve immediately to retain freshness.
INFO / TIPS / CREDITS
Add cherry tomatoes, red onion and any other silimar veggies of your choice!Makes about 10 large skewers, serving 2-3 as a side.
You may want to make extra marinade and cook it with the skewers so that you have extra to pour over when serving - the cooked marinade takes on the flavours of the veggies so its double delicious!
Chef and Owner : Taste of Home , delivering delicious work lunches (based in Istanbul, Turkey)
Active recipe sharer and reviewer - using contempor...
Taskeen Jamal Karim's profile