Grilled Halloumi & Pineapple Kebabs with Mint & Lime Glaze
Recipe created by Nicola Millbank. Check out her website for more great recipes: http://millycookbook.com/
Ingredients:
- 1 Pack of fresh halloumi cut into 1 inch squares
- 1 Pineapple, cut into 1 inch squares
- 1 Courgette cut into ribbons using a vegetable peeler
- A few mint leaves
- 1/2 a Garlic clove
- 1 Lime (halved)
- A squeeze of honey
- Olive oil
- Salt and Pepper
Directions:
- Insert the grill plates turn the machine up to 'High'.
- While the machine pre-heats, finely chop a few mint leaves and add to a bowl with a glug of olive oil, a squeeze of honey, salt and pepper and the juice of half the lime. Give it a good stir until fully combined.
- For the courgette you can fold the ribbons any way you like but a suggestion is to gather them up concertina style. Skewer a courgette ribbon, followed by a piece of pineapple then halloumi. Repeat the process any way you like until you’ve made up your skewers. Brush them with the glaze and pop onto the grill.
- Keep the grill open and grill the kebabs for 2 minutes on either side until lightly browned. Serve immediately with some extra courgette ribbons.
- For extra flavour and garnishing, grill the remaining ½ lime (cut side down) for 1 minute and squeeze the warm juice over the kebabs for a finishing zesty kick. (optional)