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
Halloumi & Sweet Summer Veg BBQ Kebabs
- 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.
- Drizzle the skewers with a little olive oil.
- Place on a hot BBQ and cook, turning occasionally until the veg is softening and the edges are beginning to char nicely.