Greek Antipasto Kebabs
3
- Prep Time30 min
- Total Time40 min
- Makes5 servings
(Photo: Roberto Caruso)
Salty hunks of grilled halloumi lend heft to these veggie-packed kebabs.
Ingredients
10 wooden skewers
3 tbsp lemon juice
2 tbsp lemon zest
2 tbsp olive oil
1 garlic clove, minced
1/2 cup chopped fresh mint
250-g pkg halloumi cheese
30 shiitake mushrooms, 3 100-g pkgs, cut in half
398-mL can artichoke hearts, drained, each cut in half
20 marinated mini bell peppers
1 tbsp olive oil
Instructions
SOAK skewers in warm water for 20 min. Whisk lemon juice with zest, oil and garlic in a small bowl. Season with pepper. Stir in mint.
PREHEAT barbecue to medium. Slice halloumi in half crosswise, then cut each half into 5. You should have 10 pieces. Alternately thread halloumi, 3 mushrooms, artichoke and 2 bell peppers onto each skewer. Brush with oil.
OIL grill, then barbecue skewers, lid closed, until grill marks form, 3 to 4 min per side. Drizzle with dressing.
Nutrition (per serving)
Calories 318, Protein 14g, Carbohydrates 20g, Fat 22g, Fibre 4g, Sodium 803mg.
Excellent source of vitamin A.
Get more long weekend barbecue menus.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
