Haloumi is a greek cheese and traditionally made with a mixture of goat & sheep’s milk and has a salty springy texture.
Marinated in raw honey, lemon zest and mint. Haloumi’s high melting point make these kebabs perfect for grilling on the BBQ.
My mouth is watering reminiscing of the caramelised goodness.
YOU WILL NEED:
2 x 220g blocks of haloumi
10 cherry tomatoes
zest of 1 lemon
handful chopped mint
1/4 cup raw honey
8 x squewers
Cut the haloumi into 1 cm cubes. Half the cherry tomatoes.
Thread the haloumi and tomato alternatively on the squewers.
Arrange on a plate. Drizzle with honey, grate lemon zest on top and sprinkle with mint.
Grill on the BBQ until golden brown and caramelised.
Squeeze lemon juice all over and serve.