By Beth Murton published
You can't beat classic barbecued vegetable kebabs can you? Easy to make, packed with flavour and suitable for both vegetarians and meat-eaters alike, they're a great way to expand your standard barbecue repertoire.
The best thing, however, is how easy they are to make – simply choose your favourite veg to include (maybe you've even grown your own), chop them into chunky pieces, thread them onto wooden or metal skewers and you're good to go.
If you want to add a little more flavour and interest to your vegetable kebab, then you'll love this Greek-inspired take on the classic recipe, which will bring some much-needed holiday vibes to your weekend barbecue. Alternating pieces of vegetables with slices of delicious halloumi cheese takes these kebabs to the next level.
- Special thanks to Aldi for sharing this recipe with us
Greek Halloumi Kebab Tower recipe
- 2 x 225g packs of halloumi
- 1 large red onion
- 1 courgette
- 1 red pepper
- 1 yellow pepper
- 1 aubergine
- 2 tbsp honey, for glazing
- 4 pitta breads
Ingredients for the marinade
- 75ml olive oil
- 1 tbsp dried oregano
- 2 garlic cloves
- ½ lemon, juiced
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
Ingredients for the Tzatziki (optional)
- 200g Greek style yogurt
- ½ cucumber
- 1 garlic clove
- 15ml lemon juice
- 15ml olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
1. Begin by preparing the ingredients for the kebab. Halve the onion then cut the aubergine, courgette and peppers into chunky slices, suitable for stacking.
2. Cut each block of halloumi into slices, around 1-2cm thick.
3. Mix together the ingredients for the marinade and pour over the vegetables and halloumi.
4. Use one of the onion halves as the base (flat side down) and insert the skewer into the onion.
5. Stack the vegetables and halloumi on top of the onion, using the kebab sticks to secure them, and press down to fit as much as possible.
6. Top the kebab tower with the other onion half.
7. Cook the kebabs on a barbecue until the vegetables are nearly cooked through. Once they're nearly done, brush them with the honey then put them back on the barbecue until the vegetables are completely cooked and beginning to char. (Alternatively, you can roast the kebabs in the oven for 30 minutes then brush with the honey and put back in the oven for a further 5-10 minutes until they are completely cooked.)
8. While the kebabs are cooking, start the tzatziki by removing the seeds from the cucumber, then grating.
9. Combine the grated cucumber with all of the other tzatziki ingredients, then leave in the fridge until needed.
10. Serve the kebab along with the tzatziki and pitta bread.
Beth's first journalism job was working for Real Homes magazine more than 18 years ago. It cemented her love of all things homes- and garden-related and she's never looked back since.
Her garden is a really important part of her family's home, and they were lucky enough to inherit a space with lots of lovely mature planting when they bought their 1930s home.
Since then, they've built several raised beds for a veg patch, increased the size of the flowerbeds to find room for yet more of her favourite David Austin roses and her husband's collection of hostas, created an outdoor living room complete with comfy sofas and festoon lights, and not forgetting the biggest challenge of all – trying to fit in the ever changing assortment of trampolines, climbing frames and outdoor toys that are inevitable when you have two young kids!
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