These kabobs are a quick addition to any meal. You can substitute the cheese with extra-firm tofu for a vegan option.
For the marinade :
1 tablespoon evoo
1 lemon (juice and zest)
1 teaspoon garlic powder
1 tablespoon dried oregano
2 tablespoon fresh thyme (or 1 tbsp dried)
Salt and pepper to taste
For the Kabobs :
225g halloumi or tofu, diced 12 cubes
2 onions cut in 6 wedges each
1 zucchini, sliced in 18 ribbons (see method on my “veggies” highlights)
18 cherry tomatoes
6 bamboo skewers, soaked in water for 30 min
Whisk all the ingredients of the marinade together. In a large bowl, mix the cheese and tomatoes with the marinade. Set aside for at least 30 minutes.
Assemble the skewers as follows:
2 onion wedges, 3 ribbons, 3 tomatoes and 2 cubes of halloumi cheese or tofu per skewer.
Add the rest of the marinade on the skewers. Grill on the bbq at medium-high heat for about 5 minutes, until cheese is golden and almost melting. Enjoy!