Haloumi kebabs with feta and herb dip

Barbecue up a storm with these vegetarian kebabs.

The ingredient of Haloumi kebabs with feta and herb dip

1. 12 mini roma tomatoes
2. 1 large brown onion, cut into thin wedges
3. 250g haloumi cheese, cut into 12 pieces
4. 1 red capsicum, cut into 12 pieces
5. 2 zucchini, cut into twelve 2cm-thick rounds
6. 12 button mushrooms
7. 1 large lemon, juiced
8. 2 tablespoons olive oil
9. 1 tablespoon thyme leaves, chopped
10. 1 small red chilli, deseeded, finely chopped
11. olive oil cooking spray
12. 250g feta cheese, chopped
13. 1 garlic clove, crushed
14. 1 lemon, juiced
15. 1/4 cup olive oil
16. 2 tablespoons dill, chopped
17. 2 tablespoons mint leaves, chopped

The instruction how to make Haloumi kebabs with feta and herb dip

1. Make feta and herb dip; Combine feta, garlic, 2 tablespoons lemon juice and oil in a food processor. Process until smooth. Remove to a bowl. Season with salt and pepper. Stir in dill and mint. Cover and refrigerate until ready to serve.
2. Thread tomatoes, onion, haloumi, capsicum, zucchini and mushrooms alternately onto skewers. Place kebabs, in a single layer, on a large plate.
3. Whisk 1/4 cup lemon juice, oil, thyme, chilli and salt and pepper in a small bowl. Brush kebabs with marinade. Cover and refrigerate for 30 minutes.
4. Spray a cold barbecue plate with oil. Preheat on high heat. Reduce heat to medium-high. Cook kebabs for 3 to 4 minutes, turning often, or until vegetables are tender and cheese starts to melt. Serve kebabs warm with feta and herb dip.

Nutritions of Haloumi kebabs with feta and herb dip

calories: 603.236 calories
calories: 49 grams fat
calories: 20 grams saturated fat
calories: 11 grams carbohydrates
calories: 10 grams sugar
calories:
calories: 29 grams protein
calories:
calories: 2528.8 milligrams sodium
calories: https://schema.org
calories: NutritionInformation