• Vegetarian
  • Gluten free
Barbecued Olympus Halloumi Kebabs

Barbecued Olympus Halloumi Kebabs with Olympus Fetta and Herb Dip

Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 12 kebabs

Ingredients
  

  • 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

Instructions
 

  • 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.