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Vegetable kebabs with grilled haloumi, garlic yoghurt and lemon rice
Vegetable kebabs with grilled haloumi, garlic yoghurt and lemon rice
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Create a delicious meal in just 20 minutes.
Ingredients:
  • 2 zucchini, cut into 3cm lengths
  • 1 large red capsicum, cut into 3cm squares
  • 2 punnets cherry tomatoes
  • 200g haloumi, sliced 1cm-thick
  • 2 x 250g pkts microwave brown rice
  • Juice of 1/2 lemon
  • 200g low-fat Greek-style yoghurt
  • 6.00 gm tahini (sesame paste) (see note)
  • 1 small garlic clove, crushed
  • 20.00 ml chopped mint, plus extra
  • Mint leaves to garnish
Instructions:
  • Soak 8 bamboo skewers in boiling water for 10 minutes to ensure they are ready for grilling, or simply use metal skewers.
  • Skewer the zucchini, capsicum, and tomato pieces in alternating order to create 8 flavorful kebabs. Lightly coat them with oil and season generously with salt and pepper for a burst of delicious flavors.
  • Heat up a chargrill pan over medium heat. Grill the kebabs for 12-15 minutes, flipping once, until the veggies are charred and tender.
  • Heat a non-stick frypan over medium heat. Cook the haloumi for 30 seconds on each side until golden and just softened, right before the vegetables are done.
  • While the rice is cooking as per the packet instructions, transfer it to a bowl and gently combine with fresh lemon juice and a sprinkle of pepper.
  • Combine the yoghurt, tahini, garlic, mint, salt, and pepper in a bowl, mixing well.
  • Present the kebabs alongside fragrant lemon rice and a creamy yoghurt sauce, topped with fresh mint leaves for an extra burst of flavor.

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