Function: Grill
Zucchini and Halloumi Kebabs with Lemon and Mint Hummus Served with Pita
Ingredients
2 large zucchinis, sliced thinly lengthways with a knife, approximately 3mm thick
2 tbsp olive oil
1 cloves garlic, crushed
1 tbsp chopped fresh mint leaves
1 tbsp dried oregano
Salt and pepper
450g halloumi, cut into 1.5cm cubes
16 bamboo skewers, soaked in warm water
1 tsp olive oil, extra to grease the enamel tray
1 tbsp roughly chopped fresh mint leaves, for garnish
Lemon and mint hummus dressing
200g prepared hummus
1 clove garlic, chopped
2 tbsp lemon juice
1 tsp lemon rind
2 tbsp chopped fresh mint leaves
4-6 small pita breads
Method
Place the sliced zucchini in a large bowl and toss with the oil, garlic, mint, oregano, salt and pepper. Thread and weave the zucchini slices around the cubes of halloumi on to each bamboo skewer. Each kebab will have four cubes of halloumi. Pour all the marinade over the prepared skewers and leave to marinate while making the dressing.
To make the lemon and mint dressing, combine the hummus, garlic, lemon juice, rind and mint. Stir to combine and then spoon into a serving bowl.
Preheat Grill to 220°C. Line the enamel with baking paper. Lay the prepared kebabs evenly on the tray and discard any marinade. Cook the kebabs for 8 minutes or until lightly golden. Turn the kebabs and cook again for 6 to 8 minutes or until lightly golden.
Warm the pita bread under the grill while platting the kebabs.
Spread half of the hummus on a large serving platter. Top with kebabs and mint. Serve kebabs with remaining hummus and warmed pita bread.
Authors Bio
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.