Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world. This recipe is a vegetarian variation. With summer in full force, we’ve got one thing on our collective minds: Braaing. Even though Haloumi is made for grilling, the trick is to keep turning the kebabs so that the cheese doesn’t melt. Haloumi grills well and has all the fun and flavour. Grilling cheese on a braai is definitely an art, but if you get it right you will have a big cheesy smile.
Serves 2
Preparation Time: 10 minutes
Braai Time: 10 to 15 minutes
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
Instructions
- 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.
- Skewer the cheese, alternating with olives and cherry tomatoes until you’ve used up all the ingredients.
- Braai on a grid on a moderate to high heat, turning the kebabs continuously to prevent the cheese from melting.
- Serve with lemon wedges.
Recipe Courtesy of Justin Bonelo – Ketla