Chermoula Veggie Kebabs with Halloumi
Ingredients
The chermoula sauce
-
2
cups
cilantro
-
1
small
red onion, chopped
-
⅓
cup
flat-leaf parsley
-
⅓
cup
olive oil
-
Juice of 1
lemon
-
3
cloves
garlic
-
1
teaspoon
ground coriander
-
1
teaspoon
smoked paprika
-
¼-½
teaspoon
dried chili flakes
-
Pinch of
saffron threads
-
½
teaspoon
salt
The skewers
-
2
large
zucchini or summer squash
-
1
red
bell pepper
-
1
7-ounce package
Halloumi cheese
-
8-10
fresh bay leaves (optional)
Instructions
- Prepare the chermoula by combining all the chermoula ingredients in a food processor and process until it forms a thick paste.
- Cut the zucchini, bell pepper, and Halloumi into ½-inch thick pieces and toss with the chermoula paste in a bowl. Cover and marinate for 30-45 minutes.
- Thread the marinated vegetables and Halloumi onto skewers, alternating between them and adding bay leaves.
- Preheat a grill pan over medium-high heat, brush with olive oil, and grill the skewers for about 10 minutes, turning occasionally and basting with chermoula.
- Remove from the grill and serve over rice or your preferred grain.
Nutrition Facts (estimated)
Servings
4 servings
Calories
208
Total fat
19g
Total carbohydrates
10g
Total protein
2g
Sodium
314mg
Cholesterol
0mg
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