I made this recipe up after seeing “halloumi kibi” on The Gate’s menu. I googled some tikka recipes to find one that sounded right and worked out the rest.
It’s delicious – enjoy!
Ingredients
For the kebabs
- Two large courgettes
- One red onion
- 250g pack of halloumi
For the marinade
- 1 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp chilli flakes
- 2 cloves garlic, peeled
- a thumb-sized piece of fresh ginger, roughly chopped
- a pinch sea salt
- 1 tbsp garam masala
- 1/2 tsp ground tumeric
- 100ml natural yoghurt
First, make the marinade. Whizz up all the ingredients together; I used a HC Chopper attachment for the Braun handblenders. Then slice the halloumi whichever way you like so it ends up in appx 2cm by 2cm pieces about 0.5cm thick. Dab the marinade over the halloumi with a pastry brush.
Slice the courgettes into rounds about 1cm thick. Chop the red onion roughly so you end up with 2cm by 2cm or so pieces that are at least 3 layers thick. Brush a griddle pan with olive oil and griddle the courgettes and onion, in batches if necessary. When all are nicely charred, brush on the tikka marinade and cook for a further few minutes.
Cook the marinaded halloumi in a frying pan, flipping so both sides are nicely browned.
Assemble the kebabs on barbeque skewers and serve immediately. Great with salad, tabbouleh/couscous.
Serves: 2 as a main or 3-4 as a starter
