Updated: May 1
If you're hosting a bbq or even if you have been invited to one, vegetarian bbq food can be tricky. But, even meat-eaters will love these tasty meat-free alternatives. In fact, you might have to guard them with your life ;)
Cubed tempeh or super-firm tofu will also work well as a halloumi replacement if you're vegan. However, I recommend using either an oven or the hot plate side of the bbq to cook this version to help keep it all together.
These are great served with salads, baked potatoes or even mixed through some couscous or quinoa and served as a side dish. (Take them off the skewers obviously; I'm good but not even I can make wood taste good hehe)
400g halloumi, cubed
1 small red onion, large dice
2 small capsicums, large dice
1 small Lebanese eggplant, large dice
1 small zucchini, large dice
1 large field mushroom, large dice. (or roughly 6 small button mushrooms, halved)
1 tsp dried rosemary
1/2 tsp smoked paprika
1/2 tsp sweet paprika
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp lemon zest
Salt & pepper to taste (easy on the salt as the halloumi is very salty)
Making of the Story
If you are using wooden skewers, pre soak them in cold water before preparing the vegetables. This is to prevent them from splintering and burning on the bbq.
Once your veggies and halloumi are all cut to a similar size, you can start skewering. Click here to see the full video and exactly how its done. You should get about 10 skewers out of this, but it all depends on the length of your skewers and how much you put on.
Mix all the ingredients from Chapter Two together in a small bowl. Using a pastry brush, coat all sides of the skewers making sure they are nice and evenly covered.
Pop the skewers onto a pre-heated bbq for about 4 - 5 mins on each side (medium heat) or until nicely charred and golden brown. If cooking in the oven, roast for about 20 - 25 mins and finish them off under the grill for 3 - 5 mins just to get that nice crisp char to them.
Written with love,