With summer finally in full swing, it's time to light up the barbecue and do something that demonstrates how grilled vegetables can become so much more with the right marinade and a good punchy sauce on the side. Here, courgettes and haloumi get marinated in chermoula, a spice paste that originates from North Africa. I like to serve these with fiery rose harissa and couscous.
Kebabs of Chermoula Marinated Haloumi and Courgettes
Makes 12 kebabs
- 2 tsps whole coriander
- 2 tsps whole cumin
- 1 lemon - juice and zest
- 2 preserved lemons
- 2 garlic clove, crushed
- 1 tsp paprika
- 1 tsp ground ginger
- 2 tbsp chopped coriander
- 2 tbsp chopped flat parsley
- 50ml olive oil
- 2 medium courgettes cut into 24 discs
- 2 x 250g Haloumi, cut into 24 cubes
- 24 cherry tomatoes
- Dry roast the coriander and cumin seeds until fragrant, but make sure you don’t burn them as this will ruin the flavour. Roughly crush the seeds in a pestle and mortar or spice grinder.
- Zest the lemon and chop up the zest and squeeze the juice.
- Scrape the seeds out of the preserved lemon and chop up the flesh.
- Mix together the ground cumin, coriander, lemon zest and juice and preserved lemon along with the crushed garlic, paprika, ground ginger and fresh chopped coriander and parsley and the olive oil.
- Cut the haloumi into cubes and slice the courgette into chunks and cover with the marinade.
- Leave the haloumi and courgettes and cherry tomatoes to marinate for at least one hour, the longer the better.
- Thread the marinated vegetables and haloumi onto kebab sticks. Place 2 pieces of courgette and haloumi on each stick, putting a cherry tomato on each end. Grill, barbecue or griddle.