Ingredients (makes 4-6 kebabs)
For the kebabs:
- 2 medium courgettes – cut into chunks
- 1 large red onion – cut into wedges
- 250g of low fat halloumi cheese – cut into 1″ chunks
- 12-16 cherry tomatoes
For the lemon baste:
- 1 tablespoon of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of dried thyme
- 1 teaspoon of Dijon mustard
Thread the halloumi, cherry tomatoes, courgettes and onion onto eight pre-soaked skewers.
In a bowl, mix together the olive oil, lemon juice, thyme, mustard and season well with salt and pepper.
Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste after quickly stirring it to make sure the ingredients are well distributed. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender.
Serve up straight away! Enjoy!
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