Haloumi & Veggie Skewers

SERVES 12, 30 MIN PREP, 10 MIN COOK

Ingredients

SKEWERS

• 12 Kebab Skewers

• 300g Haloumi cheese

• 2 Courgette

• 2 Onion, red

• 1 Capsicum, red

• 1 Eggplant

• 200g Cherry tomatoes

• 2/3 cup, divided Barker’s Professional Mexican Chipotle Hot & Spicy Sauce

• 2tbsp Olive oil

TO SERVE

• 2/3 cup Greek style yoghurt, thick unsweetened

• 2tbsp Barker’s Professional Mexican Chipotle Hot & Spicy Sauce

• 1 handful, roughly chopped, Parsley, italian

Method

1. If using wooden skewers, soak in cold water for 30 minutes before using.

2. Dice haloumi into 2cm cubes. Slice courgettes into 1.5cm thick semi-circles, and onion into chunky wedges. Dice capsicum and eggplant into rough cubes (try to get them as close in size to the haloumi as possible).

3. Thread haloumi and veggies onto skewers. Season with salt and pepper. Brush half of the Barker’s Professional Mexican Chipotle Hot & Spicy Sauce all over the kebabs. Drizzle with olive oil.

4. Cook on a pre-heated barbecue grill plate, or in a large chargrill frying pan, until veggies are tender and kebabs are lightly charred on all sides. Brush with remaining Barker’s Professional Mexican Chipotle Hot & Spicy Sauce. Can be kept warm in a low oven until ready to serve.

TO SERVE

1. Stir together yoghurt and Barker’s Professional Mexican Chipotle Hot & Spicy Sauce. Season with salt and pepper to taste. Sprinkle skewers with chopped parsley and serve with yoghurt sauce.

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