0:15 | Prep | 0:05 Cook | 8 Servings | Easy
These quick to make haloumi and vegetable kebabs are sure to be a hit at your next barbecue.
2 zucchini, peeled into ribbons
2 x 180g pkts haloumi, cut into 2cm cubes
250g cherry tomatoes
1 red onion, cut into thin wedges
1 tablespoon Coles merk olive oil
1 tablespoon chopped oregano
1 teaspoon paprika
Lemon wedges, to serve
Preheat barbecue grill on medium. Place zucchini in a heatproof bowl. Cover with boiling water. Set aside for 2 mins. Drain.
Place the zucchini, haloumi, tomatoes and onion in a large bowl. Drizzle with oil and sprinkle with oregano and paprika. Gently toss to combine.
Thread vegetables and haloumi onto soaked bamboo skewers (see tip). Cook for 2 mins each side or until lightly charred. Serve on a platter with lemon wedges.