Summer is here! After a couple of rainy weeks, the warm, sunny weather has come in full force, with some actual tropical days. At days like this I just want to relax by the waterside with a nice refreshing drink by my side and a hat on my head. Either that or trying to survive at home in front of the fan with lots of water. Either way, there really is no better way to end days like these with a nice, relaxed barbecue. Today, we had the usual chicken kebabs and baguettes, but I decided to make something new. I found a recipe by Jamie Oliver for Vegetable Skewers. I’ve losely used this recipe and added some of my own touches, and they turned out to be absolutely delicious!
What you’ll need:
- 1 Yellow pepper
- 1 Courgette
- 1 Halloumi cheese (about 100 gr.)
- 100 Gr. cherry tomatoes
- 1 or 2 Red onions
- A couple sprigs of fresh mint
- 1 Lemon
- Olive oil
- Salt and pepper
- Chili pepper
Start by chopping the pepper, courgette, onion and halloumi in chunks of about 2 cm. Wash the tomatoes and set everything aside while you make the marinade.
I decided to make the marinade in an old school mortar and pestle.Take the mint leaves of the stalks and chop them very finely. Then add the juice of half a lemon, a pinch of salt and pepper and about 2 tablespoons of olive oil. I added just a tiny bit of chili powder, just to give it that little extra spice. Make sure to mix it thoroughly to maximize all the flavours.
Next, I put the onion, tomatoes, pepper and courgette in one bowl, and the halloumi in another. Drizzle both with the marinade and mix it into the vegetables and the cheese. Make sure everything is covered properly. I used 6 stainless steel skewers, but of course you can use any skewer you want. If you’re using wooden skewers, make sure you let them soak in water beforehand, because this will stop them from burning. Thread the vegetables and cheese onto the skewers, trying to create even portions.
I grilled my skewers on the barbecue, but you can just as easily grill them in a pan or in the oven. Light the barbecue and wait until the coals are hot. Then carefully place the skewers on a rack on the barbecue, as you don’t want them to fall apart – they are delicate, so be careful when turning them or picking them up. Grill for 10–15 minutes or until the veggies are soft and have a nice grilled crust to them. I ate it with chicken kebabs and some baguettes with some garlic sauce and it tasted amazing!
Perfect ending to a hot day like today. What are your tips for hot summer days? I hope you try to recreate this recipe, if so, let me know!