Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Thursday, 27 July 2017

Halloumi & Sweet Summer Veg BBQ Kebabs (free from gluten, egg, nuts, soy) #FreeFromBBQ


These Halloumi and Sweet Summer Veg BBQ Kebabs are the latest delicious Mediterranean-inspired treat to be eaten in the Gluten Free Alchemist garden. The vibrant, crisp sun-sweet peppers, soft and squirty cherry tomatoes and crunchy red onions are perfectly offset by the saltiness of the 'squeaky', slightly chewy Halloumi cheese. Naturally free from gluten, egg, nuts and soy, they are just what you need for a #FreeFromBBQ.


Halloumi is one of my very favourite summer-time cheeses. I love it sliced or cubed,..... grilled, fried, oven -baked or barbecued,....... served alongside salads and veg. It has to be slightly singed and crisp at the edges for the best texture, but once cooked, is one of the most moreish savoury ingredients I know.

These BBQ skewers are so easy to make, although (as I discovered the first time I made them), are best poked onto fine, round skewers...... The flat ones have a tendency to crack and split the cheese, leaving it at risk of certain inedible death on hot coals.


Halloumi, which hails from Cypress, is a semi-hard, brined cheese, made most often with a mix of sheep and goat milk. Because of its higher melting point, it can be grilled without risk of 'puddling', so it is ideal for summer barbecues.

This year we have been making the most of our Cobb barbecue, which has to be the best piece of outdoor equipment we have ever invested in...... Compact, transportable and efficient, this little gem works on special 'Cobblestones' made from coconut shell, which burn hotter than charcoal (although you can also use good quality charcoal briquettes or restaurant-grade lump wood). The unique design means that it stays cold on the outside, so that it is safe enough to cook centre-table for a truly shared barbecue experience.


It packs into a handy bag, making it great for camping, taking down the beach, barbie picnics wherever you choose, or just hanging out with friends at home. Taking just a few minutes for the Cobblestone to come to cook temperature means it is ready for action in a flash....... ideal for the temperamental UK weather that can change in an instant. Once lit, the Cobblestone will stay hot for about two hours.....


Which brings us to the English Summer...... Why is it that as soon as the school's break up for the holidays, the weather turns cold and wet? Is it just me, or is it a bit of a conspiracy? I am so hoping the sun returns soon.....

Over at Gluten Free Alchemist we love to share our discoveries, so I am sending these Halloumi & Sweet Summer Veg BBQ Skewers over to :


Cook Blog Share with Hijacked By Twins

Recipe of the Week with A Mummy Too



Simple & in Season with Feeding Boys

Meat Free Mondays with Tinned Tomatoes





Free From Fridays with Le Coin De Mel

Brilliant Blog Posts with Honest Mum

Got To Be Gluten Free with Glutarama

Fiesta Fridays #182




Halloumi & Sweet Summer Veg BBQ Kebabs

Ingredients

225g (1 block) Halloumi - cut into medium cubes
1 red onion - peeled, trimmed & quartered (split into pieces 2 to 3 layers thick)
2 peppers - red/yellow/orange - deseeded and cut into chunks
approx 280g cherry tomatoes (red/yellow)
a little olive oil

You will need skewers which are finely pointed and round (not flat edged) as these go through the Halloumi with less splitting of the cheese

Method

  1. Randomly skewer the vegetables and Halloumi onto the skewers, being careful as you poke the skewer through (a gentle twisting action helps), to avoid splitting the cheese.
  2. Drizzle the skewers with a little olive oil.
  3. Place on a hot BBQ and cook, turning occasionally until the veg is softening and the edges are beginning to char nicely.
  4. Eat!
Gluten Free Alchemist © 2013-17 unless otherwise indicated

18 comments:

  1. I absolutely love Halloumi: the saltiness of the cheese, the slight crust it gets when grilled, the soft middle: it's my idea of heaven, especially on the BBQ! xxxx Thanks for joining in with #FreeFromFridays.

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    1. Mine too Mel. The flavour and texture is amazing. I can still remember the specific time and place that I first tried Halloumi, it made that much of an impression! xx

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  2. Charred haloumi sounds wonderful - and those kebabs are so colourful and look like a great healthy addition to the bbq. I like the sound of your bbq - does it make the bbq food smoky - we don't have room for a bbq but this might work for us and would be lovely in summer. Will check if they are available in Australia

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    1. Thanks Johanna. The Cobb BBQ is an amazing bit of kit. It does smoke, but you can also get a whole range of 'smoking pellets' to add specific smokiness flavours to your dishes!
      I did a quick check and there is a Cobb-Australia site : http://cobbaustralia.com.au
      I didn't look to see if the whole range was the same, but I guess if there was something available in the UK not on the Australian site, you could raise that with the company!

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  3. These look awesome! I love haloumi sooooo much! I could eat it by the packet all by myself. And I must get one of these cob BBQ's...you made me jealous last time you posted a BBQ recipe. Now, as we head of camping, you've reminded me that I must get one ;)!

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    1. Thanks Vicki. Me too.... and I often do eat the packet all by myself!
      You MUST check out the Cobb BBQ though. They are fab! x

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  4. A very summery recipe. I love the taste of halloumi and it makes a good alternative to meat. Nice!

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    1. Thanks Alida. I agree it's good to have a non-meat option on the BBQ and Halloumi always cooks perfectly!

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  5. These look fabulous - I often do something very similar...especially when I am invited to bring a dish to a BBQ - something to counteract the meat overload!! Eb x

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    1. Thanks Eb. I have to admit.... I much prefer a BBQ with 'lighter' food! x

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  6. I love veggie kebabs like this when we have a BBQ. Thanks for submitting them to Meat Free Mondays. I've featured your recipes and shared it :)

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    1. Thanks Jacqueline. Me too.... Veggies are too often forgotten, yet work amazingly on a BBQ x

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  7. Perfect summer food, you can never go wrong with halloumi!

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  8. Love your portable BBQ, wonderful idea. Thank you for bringing to FF.

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    1. Thanks Liz. You're welcome. The BBQ is fab! x

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  9. Halloumi? I'm with you. Love the stuff and it makes the best veggie BBQ substitute. I've never owned a BBQ but I've started to think maybe I should get one next year. I like the sound of this one that you can use directly on a table.

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    1. Thanks Choclette. Halloumi is pretty wondrous on the BBQ..... I am tempted to try Paneer too.
      I am amazed you have no BBQ.... I would have thought the weather was perfect down your end for a spot of charcoal in the garden. This one is to be recommended for sure.... and yes you can use it tabletop!

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