Kebabs are definitely not exclusively for carnivores. These halloumi and courgette skewers are as chunky, salty and meaty as any kebab should be. They’re drizzled with a punchy fresh lemon & chilli dressing, and served over wholesome bulgur wheat. Fierce contenders for the barbecue. Hallelu-mi!
Prep Time
30 min
Cuisine
Greek
Use within
6-7 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat your grill to medium-high
Soak the skewers in cold water
Cut the halloumi in half lengthways, then cut into 4 pieces (see picture)
Cut 1 [2]courgette[s] in half lengthways, then each half into 4 pieces (see picture)
2
Keep the remaining courgette[s] for step 6
Boil a kettle
Thread the halloumi and chopped courgette onto your skewers(see picture)
Add the skewers to an oiled baking tray
3
Grill the skewers for 3-5 min, or until browned on top
Meanwhile, add the bulgur wheat to a pot with 275ml [550ml] boiled water, bring to the boil over a high heat and cover with a lid
Cover the skewers with foil then lower the grill to medium and return the tray for 12-15 min (this cooks them through)
4
Meanwhile, once the bulgur is boiling, reduce the heat to low and cook for 5 min until almost all the water is absorbed
Once done, remove from the heat and set aside, covered, for 10 min or until all of the water has absorbed
5
Meanwhile, cut the chilli[es] in half lengthways, scrape out the seeds with a teaspoon, and chop finely
Peel and finely chop (or grate) the garlic
Slice the spring onion[s] finely, discarding the root ends
Juice the lemon[s] into a small mixing bowl
6
Add the chopped chilli (can't handle the heat? Go easy?), garlic and spring onion to the lemon juice
