“These delicious charred kebabs are perfect for eating alfresco on a sunny day with a big fresh salad or as part of a big spread. Kids love them! ”
- 50 g ciabatta
- 1 yellow pepper
- 150 g halloumi cheese
- 1 courgette
- 180 g chestnut mushrooms
- 2 red onions
- 1 fresh red chilli , optional
- 1 lemon
- extra virgin olive oil
- 2 sprigs of fresh rosemary
- 200 g cherry tomatoes
- Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
- On a chopping board, slice the crusts off the ciabatta, then cut into 2cm chunks and place into a large mixing bowl.
- Cut the pepper in half, scoop out all of the seeds and white pith with a teaspoon, then cut into 2.5cm chunks and add to the bowl.
- Cut the halloumi into 2.5cm chunks and add to the bowl.
- Holding the courgette flat on a chopping board, use a Y-shaped peeler to peel off long thin ribbons of courgette, then place into the bowl.
- Cut the mushrooms in half or into quarters, depending on the size, then add to the bowl.
- Peel the onions and cut into thin wedges and place in the bowl.
- Carefully slice the chilli in half lengthways (if using).
- Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith.
- Finely chop and sprinkle into the bowl, then wash your hands thoroughly.
- Using a microplane, finely grate the lemon onto a board, then scatter into the bowl.
- Drizzle over 2 tablespoons extra virgin olive oil.
- Pick the rosemary leaves, discarding the stalks, then finely chop and sprinkle into the bowl.
- Add the cherry tomatoes to the bowl.
- Using your hands, toss and mix everything together – you can leave to marinade in the fridge at this stage for added flavour.
- Remove the skewers from the tray, discard the water and wipe the tray dry.
- Divide and thread the ingredients between your skewers – pick whichever ingredients you want, just don’t push them too close together otherwise they won’t cook properly.
- Place each one onto the tray.
- Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
- Place the skewers onto the griddle pan and cook for around 8 minutes or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to do this in batches.
- Once cooked, transfer the kebabs to a serving platter and serve with a fresh zingy salad and some rice or flatbreads.
Source: Jamie Oliver