Halloumi and Chorizo Kebabs

BBQ! At last!

We have had 7 days without rain here in Somerset, so summer has been declared. Time to break out the coals.

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An easy one this…..easy to assemble, quick and easy to cook. Multiply the quantities to suit numbers around the table. These would travel well for a beach BBQ to be served with a green salad and a cheeky beer.

Halloumi & Chorizo Kebabs – Serves 4

Approx 125g / Half a ring of good quality chorizo, cut on the diagonal to make longer slices

2 x courgettes, cut on the diagonal also

2 x packs low fat halloumi, sliced carefully

1 strip of vine tomatoes for each two people

1 packet of microwave spelt or whole grains per two persons

For the marinade:

2 x fat cloves garlic, crushed

3 x tbsp olive oil

1 x grated rind of a lemon

Lots of freshly ground black pepper

 

Thread the main ingredients onto two metal skewers alternately. Lie in a shallow baking tray.

Mix the marinade ingredients together and brush over the kebabs. Cover and refrigerate for an hour or more until you’re ready to cook.

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Pop them on a medium grill turning until all cooked and golden (approx. 10 minutes). Let the tomatoes join them for the last few minutes until their skins are bursting and juicy.

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Prepare the spelt and plate on individual plates or a sharing platter. The tomatoes will burst when they are introduced to a table fork, self saucing the spelt with beautiful calorie light summer flavour.

Enjoy the sun everyone and the beautiful bright colours it brings.

Onesportymother x

 

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