Greek antipasto kebab

1

PREP TIME

30 min

TOTAL TIME

40 min

Serves

5

Greek antipasto kebab

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.

 

How to clean mushrooms

[brightcove id=’979417539001′ width=’640′ height=’360′]

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
FILED UNDER: