Delicious halloumi, capsicum and courgettes marinated with sumac, oregano, garlic and a dash of olive oil. So simple, so tasty!
How to Cook
Mix together Gregg’s Sumac Ground Blend, Gregg’s Rubbed Oregano, garlic and olive oil in a large bowl. Add halloumi, capsicums and courgettes into a bowl and toss through the marinade. Leave to marinate for 30 minutes.
Thread marinated halloumi and vegetables onto skewers.* Cook on a preheated BBQ or under a grill on medium heat for 7-8 minutes, turning halfway through cooking until golden and cooked.
* This recipe makes 10 skewers – we used 20cm metal skewers. If using wooden skewers soak in cold water for 30 minutes to avoid skewers burning.
** Serve with the Quinoa Salad with Tzatziki Dip.
** Replace the halloumi with pieces of skinless chicken breast (Note: cooking will be longer to ensure chicken is cooked).
1 Tbsp Gregg's Sumac Ground Blend
1 tsp Gregg's Rubbed Oregano
1 clove garlic, crushed
¼ cup olive oil
200 g halloumi cheese, cut into 30 cubes
1 red capsicum, deseeded and cut into pieces
1 yellow capsicum, deseeded and cut into pieces
2 courgettes, trimmed and sliced into thick rounds
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