Here’s a great twist on a classic Kiwi BBQ favourite. The delicious sauce in this recipe does double duty as a marinade and serving sauce. Fab!
What you need
200g Mainland Haloumi, cut into 18 cubes
9 button mushrooms, halved
2 zucchinis, each cut into 1.5cm thick slices
1 red pepper, cut into 18 pieces
1 yellow pepper, cut into 18 pieces
2 Tbsp coriander leaves, to garnish
Tikka marinade and Serving Sauce
2 tsp neutral oil
2 cloves garlic, crushed
2 tsp finely grated fresh ginger
2 tsp curry powder
1 cup De Winkel All Natural Plain Unsweetened Yoghurt
1 Tbsp lemon juice
1 tsp salt
Freshly ground black pepper, to taste
Here's how it's done
To make the sauce, heat oil in a small frypan and gently saute garlic, ginger and curry powder for a few seconds until they smell aromatic.
Combine yoghurt, lemon juice, salt and pepper in a small bowl, then add the curry powder mix.
Transfer half of the mixture to a serving bowl, cover and chill. Mix haloumi, mushrooms and zucchinis in the remaining marinade; cover and chill for at least 20 minutes.
Pre-heat oven to 220˚C fanbake. Thread haloumi and veges alternately onto nine long skewers and pack firmly. When the oven is hot, preheat a roasting dish for five minutes, before arranging the kebabs on the dish. Bake until golden and cooked through (15 minutes).
To serve, mix coriander into reserved serving sauce, thin with a little water if needed, and drizzle over hot kebabs.
You can also make these with chicken or large raw prawn tails. (You’ll need to cook for an extra 5 minutes if using chicken.)
Cauliflower florets are delicious too, and caramelise beautifully.