Barbecued Olympus Halloumi Kebabs with Olympus Fetta and Herb Dip
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
- 12 cherry tomatoes
- 1 large brown onion, cut into thin wedges
- 250 g Olympus Halloumi, cubed
- 1 red capsicum, cubed
- 2 zucchini, cubed
- 12 button mushrooms
- 1 large lemon, juiced
- 2 Tbs olive oil
- 1 tsp thyme leaves
- 1 small red chili, seeded and finely chopped
- 12 bamboo skewers, soaked
Dip Ingredients
- 250 g Olympus Fetta, chopped
- 1 garlic clove, crushed
- 1 Tbs lemon juice
- 1/4 cup olive oil
- 2 tsp dill, chopped
- 2 tsp mint leaves, chopped
To make dip combine Olympus Fetta, garlic, lemon juice and oil in a food processor. Process until smooth and remove to a bowl.
Season and stir through herbs.
Cover and refrigerate until ready to serve.
Thread vegetables and Olympus Halloumi, alternatively onto bamboo skewers.
Whisk lemon juice, oil, thyme, chili and seasoning in a small bowl.
Brush kebabs with lemon juice mixture. Cover and refrigerate for 30 minutes.
Preheat grill.
Using high heat, cook kebabs until vegetables are tender and cheese is golden brown.
To serve kebabs arrange on plate with the Olympus Fetta and herb dip.
