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Vegetable and haloumi kebabs with tzatziki coleslaw
Serves: 4 (makes 12 small kebabs)
Time to make: 25 mins
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
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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.
Variations
Make it gluten free: Check mustard is gluten free.
Nutrition Info (per serve)
-
Calories 398cal
-
Kilojoules 1670kJ
-
Protein 17g
-
Total fat 13g
-
–Saturated fat 6g
-
Carbohydrates 50g
-
–Sugars 28g
-
Dietary fibre 9g
-
Sodium 560mg
-
Calcium 380mg
-
Iron 3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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