This gorgeous weather is begging for a BBQ this weekend! But that doesn’t have to mean a big meat-fest.
We’re being much more conscious about the type of meat we eat, opting for grass-fed organic meat where possible (as grass-fed meat contains more of the right kinds of fats and is an ethical choice we can feel better about). We balance out this increased cost by eating meat less often.
Getting creative with vegetarian options is a win for your health and your budget! These kebabs can be on the table in 10 minutes. They’re delicious as part of a BBQ spread with lamb cutlets and salads, but we enjoyed them on a weeknight with some quinoa tossed with chickpeas.
(makes 6 generous kebabs)
- 180g haloumi, cut into 3cm cubes
- 1 red onion, cut into 3cm pieces
- 1 red capsicum, cut into 3cm pieces
- 1 capsicum, cut diagonally into thick slices
- 1 punnet of cherry tomatoes (we used half orange, half red to make things more colourful)
- 1 tablespoon za’atar spice (oregano works well if you can’t get a hold of za’atar)
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Finely chopped flat-leaf parsley and basil, or whatever you have hanging around, to serve
- Soak 6 skewers in water so they don’t burn.
- Add haloumi and veggies to a bowl. Sprinkle with za’atar spice, then add olive oil and lemon juice and toss to combine.
- Alternately thread haloumi and veggie pieces onto skewers.
- Cook the skewers on a hot BBQ grill, turning regularly, for about 5 minutes or until haloumi is golden.
- Sprinkle with chopped herbs to serve.