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Vegetable and haloumi kebabs with tzatziki coleslaw
Barbecue

Vegetable and haloumi kebabs with tzatziki coleslaw

Serves: 4 (makes 12 small kebabs)
Time to make: 25 mins

Total cost: $ 20.40 / $ 5.10 per serve

(at time of publication)


Ingredients

  • 12 wooden sticks, pre-soaked
  • 2 medium-sized courgettes, diced
  • 1 large red onion, sliced
  • 120g haloumi cheese, cut in 12 chunks
  • 12 cherry tomatoes
  • 12 cooked small potatoes
  • 1 yellow capsicum, diced in 1.5cm pieces
  • 16 small mushrooms
  • Glaze
  • 1 tablespoon olive oil
  • 4 tablespoons lemon juice
  • 1 tablespoon liquid honey
  • 1 tablespoon fresh thyme
  • 2-3 teaspoons Dijon mustard
  • Coleslaw
  • 2 cups shredded red cabbage
  • 3 spring onions, sliced
  • ⅓ cup sultanas
  • 1 small cucumber, diced
  • 3 tablespoons fresh mint or fresh parsley
  • 1 teaspoon garlic purée
  • ½ cup low-fat plain yoghurt

  • Instructions

    1 Thread alternating vegetable pieces on kebab sticks. Mix glaze ingredients together and brush over vegetables.

    2 Place kebabs on a preheated barbecue rack and brush once more with glaze. Cook kebabs for 4-5 minutes, turning several times until haloumi begins to turn golden and vegetables are tender.

    3 Meanwhile, mix coleslaw ingredients together. Season to taste. Serve kebabs with coleslaw.

    Nutrition Info (per serve)

    • Kilojoules 1670kJ

    • Calories 398cal

    • Protein 17g

    • Total fat 13g

    • Saturated fat 6g

    • Carbohydrates 50g

    • Sugars 28g

    • Dietary fibre 9g

    • Sodium 560mg

    • Calcium 380mg

    • Iron 3mg

    Variations

    Make it gluten free: Check mustard is gluten free.

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    Author: Sarah Swain - Food writer, stylist and recipe creator
    Photographer: Devin Hart
    First published: Jan 2014

    Last updated date: 30 August 2018

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