Greek antipasto kebab

1

PREP TIME

30 min

TOTAL TIME

40 min

Serves

5

Greek antipasto kebab

Photo, Roberto Caruso.

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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.

 

How to clean mushrooms

Nutrition (per serving)

  • Calories
  • 318,
  • Protein
  • 14 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 22 g,
  • Fibre
  • 4 g,
  • Sodium
  • 803 mg.
  • Excellent source of
  • vitamin A