Barbecued halloumi skewers with tahini sauce
50 min
These vegan barbecued skewers are made with marinated halloumi cheese and veggies, then topped with tahini sauce and dukkah (an Egyptian seed and nut mix).
Buckwheat Queen
1 person made this
Ingredients
Serves: 3
- 225g halloumi cheese, sliced into 12 cubes
- 1 aubergine, sliced into 12 cubes
- 1 large red onion, sliced into 12 equal pieces
- 1 large red pepper, sliced into 12 equal pieces
- 6 cherry tomatoes
- 6 radishes
- 1 lemon, juiced
- 3 tablespoons olive oil
- 1 tablespoon ras el hanout spice blend
- 2 teaspoons ground black pepper
- 6 bamboo skewers
- 6 tablespoons tahini
- 1 teaspoon lemon juice
- 1 lemon, cut into 6 wedges
- 6 tablespoons fresh chopped coriander
- 6 tablespoons dukkah
Method
Prep:25min ›
Cook:10min ›
Extra time:15min marinating ›
Ready in:50min
- Combine halloumi cheese, aubergine, red onion, red pepper, whole cherry tomatoes and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
- Preheat an outdoor barbecue for medium heat and lightly oil the grilling grate.
- Slide 1 piece of aubergine, red pepper, onion, halloumi cheese, cherry tomato, radish, halloumi cheese, onion, red pepper and aubergine onto a bamboo skewer. Repeat with remaining skewers, cheese and vegetables. Reserve any remaining marinade in the bowl.
- Place skewers on the preheated barbecue. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
- Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with freshly chopped coriander and dukkah. Serve with lemon wedges.
