Greek antipasto kebab
By Chatelaine
Photo, Roberto Caruso.
From the pickiest eater to the biggest appetite, we've got you covered with recipes guaranteed to please everyone on your summer BBQ guest list.
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
- 14 g,
- Carbohydrates
- 20 g,
- Fat
- 22 g,
- Fibre
- 4 g,
- Sodium
- 803 mg.
- Excellent source of
- vitamin A
