Barbecue Haloumi Skewers are a must at every Aussie barbecue. The selection of mushrooms, capsicum, tomatoes, zucchini, onion and haloumi cheese are sure to be a crowd pleaser.
This colourful, vibrant side is a brilliant dish to increase the veg content at your next barbecue. This recipe makes roughly 14 skewers.
This recipe requires bamboo (or metal) skewers. If using bamboo, pre-soak them in the sink with water for 10 minutes prior to using. This prevents them from charring on the grill.
An important tip is to be sure to cut all haloumi and vegetable pieces to roughly the same size. This ensures that they all get contact with the heat surface, and cook evenly. If some pieces are too small, they will sit above the grill and will not cook as fast. Happy Summer Barbecuing!
| 2 pieces | Haloumi |
| 2 | zucchinis |
| 2 | yellow capsicums |
| 1 | red onion |
| 120g | button mushrooms |
| 250g | cherry tomatoes |
| 1 Tbsp | extra virgin olive oil |
| 1 Tbsp | oregano, chopped |
| 1 tspn | smoked paprika |
| 1 | lemon, cut into wedges, to serve |
| 1 | Peel the zucchinis into thin ribbons. Place in a heatproof bowl and cover them with boiling water. Allow them to sit for two minutes. Carefully drain the hot water and allow them to cool to the touch. |
| 2 | Cut the haloumi pieces into bite-sized cubes. Set aside while you cut the the capsicums and red onion into wedge-shaped pieces. |
| 3 | Place the zucchini, haloumi, capsicums, red onion, mushrooms and tomatoes in a bowl. Drizzle with oil, and toss through with the oregano and smoked paprika. |
| 4 | Preheat the barbecue grill. Taking in turns (to create a colourful pattern), carefully thread the veg and cheese onto the bamboo skewers. Cook skewers for 2 minutes on each side, until they start to char slightly. Serve hot with lemon wedges. |
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