Grilled Halloumi Kebabs with Watermelon Salsa
Cooked on the BBQ or on the grill, these vegetarian halloumi kebabs are served with flatbreads and a deliciously refreshing watermelon salsa.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE KEBABS
- 250 g halloumi
- 1 medium yellow courgette
- 1 medium green courgette
- ½ orange pepper
- 4 large cherry tomatoes
- 2 Tbsp olive oil
- 1 tsp dry thyme
- Extra olive oil to drizzle
FOR THE SALSA
- 400 g watermelon flesh
- 100 g cooked black beans, drained and rinsed
- 3 Tbsp finely chopped mint leaves
- 2 Tbsp finely chopped coriander leaves
- 3 Tbsp finely chopped basil leaves
- ½ red onion
- 1 grated garlic clove
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- ½ to 1 red chilli (to taste)
- Salt to taste
TO SERVE
- 4 flatbreads
- 2 handfuls of rocket leaves
Instructions
- If you are using wooden skewers, soak them in water beforehand for 20 minutes or more.
- Cut the halloumi black into 8 equal cubes.
- Using a mandoline on the smallest setting, cut the courgettes lengthwise into thin slices. If you do not have a mandoline, you can use a vegetable peeler or a very sharp knife. The slices should be thin enough that they can be bent without breaking.
- Cut the pepper into 8 equal cubes.
- Place the halloumi, courgettes, pepper and tomatoes in a mixing bowl. Toss is 2 tablespoons of olive oil and 1 teaspoon of dry thyme. Set aside.
- To make the salsa, cut the watermelon into 1cm / 0.4-inch dice. Place in a salad bowl with the black beans, chopped herbs, finely diced red onion, and garlic. Toss in 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Season to taste with salt. Add the chopped chilli if using. Set aside.
- To make the skewers, place 1 pepper cube through one kebab stick, followed by 1 cube of halloumi, some green and yellow courgettes slices folded onto themselves, 1 tomato, some more green and yellow courgettes, another halloumi cube and finish with a pepper cube. Repeat with the other 3 kebabs.
- Put the grill on high. Drizzle the kebabs with some olive oil and cook for 6-8 minutes, turning them over after 3-4 minutes to make sure they are evenly cooked.
- Serve these grilled halloumi kebabs with flatbread topped with some watermelon salsa.
Nutrition
Serving: 1kebabsCalories: 523kcalCarbohydrates: 42gProtein: 22gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 1075mgPotassium: 640mgFiber: 5gSugar: 11gVitamin A: 1635IUVitamin C: 63mgCalcium: 713mgIron: 2mg