Curried Haloumi Skewers
A great semi-vegetarian option that even meat eaters will enjoy. The Korma Paste gives it a mild curry flavour. The Cauliflower remains crisp and crunchy and the Haloumi melts just a little giving it a beautiful salty flavour.
We cooked these on our slide out Sizzler BBQ hot plate with the lid down and they took less than 15 minutes.
Curried Haloumi Skewers
Ingredients
- 1 medium Zucchini
- 1 medium Red Capsicum
- 250 g Haloumi
- 1/2 small Cauliflower
- 1/2 cup Korma Paste
- 1 tbsp Olive Oil
Instructions
- Soak 8 wooden skewers in water for 30 minutes (so they wont burn on the BBQ).
- Cut the zucchini into 2 cm rounds, then cut the capsicum and Haloumi into 2 cm pieces. Cut the cauliflower into small florets. All the pieces must be the same size so they all touch the grill at the same time.
- Combine the curry paste and the oil in a medium bowl, add the vegetables and the Haloumi, then toss well to coat. Season with salt and pepper then toss again.
- Thread the coated Haloumi and vegetable pieces alternately onto 8 pre-soaked skewers.
- Cook the skewers on a heated oiled BBQ, with the lid down, for about 15 minutes or until the Haloumi and vegetables are browned and tender. Make sure you turn them regularly.
- Serve immediately with salad or cooked rice.
Notes
Have any leftovers for lunch the next day in a wrap……are you kidding…..there will be no leftovers!