Serves 2
350g halloumi cheese, cut into 2.5cm cubes
1 medium pepper (any colour)
1 medium red onion
4 medium cap mushrooms
For the marinade:
55ml extra virgin olive oil
1 fat clove garlic
1 level tsp each chopped fresh thyme, oregano, rosemary, mint and parsley
(or similar combination of whatever herbs are available)
Juice of 1 lime
Freshly ground black pepper
Begin by cutting the pepper and onion into even-sized pieces about 2.5cm square, to match the size of the cubes of cheese. Then chop the herbs and garlic quite finely and combine them with the oil, lime juice and some freshly ground pepper. Now place the cheese, onion, pepper and mushrooms in a large, roomy bowl and pour the marinade over them, mixing very thoroughly. Cover and place in the fridge for 24 hours, and try to give them a stir round every now and then.
When you are ready to barbecue the kebabs, take 2 skewers and thread a mushroom on first (pushing it right down), followed by a piece of onion, a piece of pepper and a cube of cheese. Repeat this with more onion, pepper and cheese, finishing with a mushroom at the end. Place the kebabs over the hot coals, turning frequently until they are tinged brown at the edges (brushing on any left-over marinade juices as you turn) - this will take about 10 minutes. Serve immediately.
