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Vegetarian

Haloumi Kebabs

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SERVES 2
DIFFICULTY easy
PREP TIME 5 minutes
BRAAI TIME 5 – 10 minutes
RATING

Grilling cheese on a braai is definitely an art, but if you get it right you will have a big cheesy smile. Even though Haloumi is made for grilling, the trick is to keep turning the kebabs so that the cheese doesn’t melt.


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METHOD

  1. Combine all the ingredients and the cubed Haloumi in a bowl and pop them in the fridge for an hour to get the haloumi as cold as possible.
  2. Skewer the cheese, alternating with olives and cherry tomatoes until you’ve used up all the ingredients.
  3. Braai on a grid on a moderate to high heat, turning the kebabs continuously to prevent the cheese from melting.
  4. Serve with lemon wedges.

INGREDIENTS

1 block of Haloumi, cubed

A handful of Cherry Tomatoes, kept whole

Black Olives, pips removed

A squeeze of Lemon Juice

Crushed black pepper

Fresh Basil, chopped

Bamboo Skewers, soaked in water

1 block of Haloumi, cubed

A handful of Cherry Tomatoes, kept whole

Black Olives, pips removed

A squeeze of Lemon Juice

Crushed black pepper

Fresh Basil, chopped

Bamboo Skewers, soaked in water

  1. Combine all the ingredients and the cubed Haloumi in a bowl and pop them in the fridge for an hour to get the haloumi as cold as possible.
  2. Skewer the cheese, alternating with olives and cherry tomatoes until you’ve used up all the ingredients.
  3. Braai on a grid on a moderate to high heat, turning the kebabs continuously to prevent the cheese from melting.
  4. Serve with lemon wedges.

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