This quick and easy vegetarian meal is a great excuse to get the BBQ going on any day of the week. If you wish, you can drizzle over your favourite chilli sauce for that extra zing; we particularly like Culley’s smoked hickory sauce to enhance that BBQ flavour.
Preheat the BBQ or oven grill.
Thread the courgette, capsicum, cherry tomatoes, halloumi and onion alternately onto the soaked skewers.
Brush the kebabs all over with Chez Nijel homemade vinaigrette.
Place kebabs on BBQ or under oven grill and cook for 5-10 mins or until cooked through.
Turn often, until the cheese begins to go golden and the vegetables are just tender.
Serve while still hot, with warm pita bread and smoked hickory sauce.
2 courgettes, halved lengthways, thickly sliced
2 red capsicums, deseeded, cut into large chunks
18 cherry tomatoes
1 Grinning Gecko halloumi, cut into 18 cubes
1 red onion, peeled, cut into wedges and separated into pieces
6 bamboo skewers soaked in water for 30 mins
3 tablespoons Chez Nijel homemade vinaigrette
1 pack Danny’s original mini pita breads
2 tablespoons Culley’s smoked hickory sauce