Deconstructed Halloumi Kebab | Sarah Irving Susty Meals

Deconstructed Halloumi Kebabs

I do love a good kebab, but I find of find it a bit pointless doing them on the kebab sticks when you are cooking them inside (i.e. not on the BBQ) so I have started to make deconstructed halloumi kebabs.  If you have ever had a kebab, you’ll know that as soon as it hits your place, you start taking everything off the stick again and end up either binning the stick (waste) or having to wash them (waste of time!) So by turning to the deconstructed halloumi kebab, you can save time and still get the same amazing flavour!

Oh yeah and you don’t have to keep turning them ad brushing them with marinade as it sits with it. BONUS!

I serve these with just couscous, salad and often a flat bread (although I skipped the flat bread this time)

Deconstructed Halloumi Kebab | Sarah Irving Susty Meals

Ingredients: (for 4)

250ml Susty’s Hot and Sweet Chilli Sauce (Recipe coming soon!)

1 pack of halloumi

250g mushrooms, quartered

2 red onions, halved and cut into wedges

2 medium courgettes, thickly sliced

1 red pepper, chopped into chunky pieces

1 red or yellow pepper, sliced

150g cherry tomatoes

2 tbsp olive oil

1 cup of couscous

250ml boiling water

Deconstructed Halloumi Kebab | Sarah Irving Susty Meals

Deconstructed Halloumi Kebab | Sarah Irving Susty Meals

Method:

Pour the oil onto a large baking tray

Chuck the veg onto the tray and turn with your hands to coat in the oil

Pour over the chilli sauce and turn with your hands again

Place under a hot grill for 10 minutes

Meanwhile boil 250 ml of water, measure out 1 cup of couscous into a bowl, add the water then stir and cover for 10 minutes

Turn the veg and cheese and grill for a further 10 minutes until the vegetables are cooked and the halloumi browned

Serve with cousous, salad leaves/spinach and some more chilli

Deconstructed Halloumi Kebab | Sarah Irving Susty Meals

Deconstructed Halloumi Kebab | Sarah Irving Susty Meals

Deconstructed Halloumi Kebab | Sarah Irving Susty Meals

Of course you can chuck the ingredients onto a skewer if you fancy or if you are doing it for a BBQ or party, but for mid-week I think deconstructed halloumi kebabs do the trick – especially when you need to prepare them for lunchboxes he next day.

Do you love a kebab, deconstructed or otherwise?

Sarah sig

label (27)

 

Deconstructed Halloumi Kebabs
Recipe Type: Kebabs
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
For kebabs without the hassle, go for the deconstructed halloumi kebabs – just as tasty, half the mess!
Ingredients
  • 250ml Susty’s Hot and Sweet Chilli Sauce (Recipe coming soon!)
  • 1 pack of halloumi
  • 250g mushrooms, quartered
  • 2 red onions, halved and cut into wedges
  • 2 medium courgettes, thickly sliced
  • 1 red pepper, chopped into chunky pieces
  • 1 red or yellow pepper, sliced
  • 150g cherry tomatoes
  • 2 tbsp olive oil
Instructions
  1. Pour the oil onto a large baking tray
  2. Chuck the veg onto the tray and turn with your hands to coat in the oil
  3. Pour over the chilli sauce and turn with your hands again
  4. Place under a hot grill for 10 minutes
  5. Meanwhile boil 250 ml of water, measure out 1 cup of couscous into a bowl, add the water then stir and cover for 10 minutes
  6. Turn the veg and cheese and grill for a further 10 minutes until the vegetables are cooked and the halloumi browned
  7. Serve with cousous, salad leaves/spinach and some more chilli

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