Polenta, Veggie and Halloumi Kabobs
Ingredients
The skewers
-
18
oz
polenta tubed
-
8
oz
halloumi cheese
-
1
unit
red onion
-
2
unit
red bell peppers
-
8
oz
baby bella mushrooms
-
to taste
unit
olive oil for brushing
-
to taste
unit
salt
-
to taste
unit
pepper
The sauce
-
1
cup
plain greek yogurt
-
1
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
¼
cup
chopped fresh basil
Instructions
- Cut the polenta into 1-inch chunks and the halloumi into ¾-inch chunks.
- Slice the onion and bell peppers into ¾ to 1-inch pieces and halve the mushrooms.
- Thread the polenta, halloumi, and veggies onto skewers alternately.
- Brush the skewers with olive oil and sprinkle with salt and pepper.
- Heat a griddle or grill pan over medium/medium-high heat and mist with olive oil.
- Cook the kabobs for 10 to 15 minutes, rotating occasionally until charred and tender.
- In a bowl, mix together the yogurt, lemon zest, lemon juice, and basil for the sauce.
- Serve the kabobs with the sauce on the side for dipping.
Nutrition Facts (estimated)
Servings
10 skewers
Calories
290
Total fat
6g
Total carbohydrates
45g
Total protein
12g
Sodium
283mg
Cholesterol
1mg
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