Courgette and halloumi kebabs with a green tahini dressing recipe

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Courgette and halloumi kebabs with a green tahini dressing recipe

Good alongside lemony couscous with toasted flaked almonds and some roasted peppers.

Ingredients

  • 1 pack bamboo kebab sticks
  • 300 g halloumi, cut into large cubes
  • 3 large courgettes, chopped into large bite-sized pieces
  • 2 green chillies, deseeded and finely chopped
  • 1 glug oil, for frying
  • 1 pack bamboo kebab sticks
  • 10.6 oz halloumi, cut into large cubes
  • 3 large courgettes, chopped into large bite-sized pieces
  • 2 green chillies, deseeded and finely chopped
  • 1 glug oil, for frying
  • 1 pack bamboo kebab sticks
  • 10.6 oz halloumi, cut into large cubes
  • 3 large courgettes, chopped into large bite-sized pieces
  • 2 green chillies, deseeded and finely chopped
  • 1 glug oil, for frying
For the dressing
  • 2 tbsp light tahini (sesame paste)
  • 2 tbsp yoghurt
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • 1 lemon, juice only - adjust to taste
  • 1 handful coriander leaves, finely chopped
  • 1 handful mint leaves, finely chopped
  • 2 tbsp light tahini (sesame paste)
  • 2 tbsp yoghurt
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • 1 lemon, juice only - adjust to taste
  • 1 handful coriander leaves, finely chopped
  • 1 handful mint leaves, finely chopped
  • 2 tbsp light tahini (sesame paste)
  • 2 tbsp yoghurt
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • 1 lemon, juice only - adjust to taste
  • 1 handful coriander leaves, finely chopped
  • 1 handful mint leaves, finely chopped

Details

  • Cuisine: Middle Eastern
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 12 mins
  • Serves: 4

Step-by-step

  1. Soak the skewers in a bowl of cold water for 20 mins. Make the dressing: stir the tahini with the yogurt to make a smooth paste.
  2. Whisk in the garlic, olive oil and lemon juice with a few tbsp water, just enough to get the consistency of pouring cream. Stir in the chopped herbs. Season and add more lemon juice to taste.
  3. Thread the courgettes and halloumi pieces onto the skewers. Mix the chillies with 4 tbsp oil. Brush a little over the kebabs. Heat a griddle, non-stick frying pan or BBQ.
  4. Fry the kebabs, brushing with more oil and chilli and turning carefully every few mins, until the courgettes and halloumi are golden. Remove from the heat and drizzle over the dressing to serve.

Recipe and image courtesy of Riverford

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