Halloumi Kebabs Marinated In Tandoori Yogurt Spice Recipes

HALLOUMI KEBABS MARINATED IN TANDOORI YOGURT SPICE

Steps:

• Cut the halloumi into 18 cubes rinse in cold water and drain.
• Next prepare the marinade, heat the oil in a small stainless steel saucepan and warm all the spices together, stirring constantly - DO NOT let burn.
• Put this spice mix into a bowl and stir in the garlic puree, mint, lime, yogurt and water. Mix well.
• Add the halloumi to the marinade and make sure every piece is fully coated. Cover and refrigerate for 24 hours.
• Segment the onions by cutting in half crossways, put halves flat side down and cut each half into 4 chunks. Take each chunk and separate out the onion layers into individual pieces.
• Bring a pan of salted water to the boil and put in the onion pieces, boil for about 5 mins until soft. Remove from heat, drain and, while still hot, toss in the seasoned lemon juice - made by mixing the lemon juice, salt and sugar in a bowl.
• Leave to marinate for 15 mins then drain.
• Drain the marinated halloumi and tread onto skewer (you will need 6) then thread 3 pieces of onion and another halloumi till you have 3 pieces of halloumi on each skewer finish off with a tomato.
• Griddle when ready for no more than 30-40 seconds on each side.
• Serve on the remaining onions and plenty of green crispy salad.

TANDOORI CHICKEN KEBABS

Steps:

• Combine yogurt, lemon zest and juice, tandoori spice blend (or curry powder), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Transfer 1/2 cup of the mixture to a small bowl and refrigerate until ready to use.
• Add chicken to the remaining yogurt mixture and stir to coat. Let marinate at room temperature for 20 minutes or refrigerate for up to 1 day.
• Preheat grill to high.
• Toss bell pepper and onion in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Thread the marinated chicken, pepper and onion pieces alternately onto eight 10- to 12-inch skewers.
• Reduce grill heat to medium. Oil the grill rack (see Tip). Grill the skewers, turning once, until the chicken is cooked through and the vegetables are tender-crisp, 6 to 8 minutes per side. Serve with the reserved yogurt sauce for dipping.

GRILLED HALLOUMI KEBABS

Steps:

• Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
• Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
• Preheat an outdoor grill to medium-high heat.
• Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
• Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
• Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.