Grilled kebabs 2 ways
Have you got both vego & non-vego eaters in your family? Struggling to find a gut-friendly recipe to suit both? With a hint of summer in the air, I’m heading straight to the BBQ to cook kebabs 2 ways:
halloumi and cherry tomato
halloumi, cherry tomato and bacon
SERVES 4
200g haloumi cheese, cut into 2cm cubes
1 punnet cherry tomatoes (add yellow, red, orange and green cherry tomatoes for extra colour!)
4 rashes bacon, sliced lengthways around 6cm to fit around haloumi
bamboo skewers, soaked in water
OPTIONAL
if you want to pimp up your kebabs, you could also add other vegetables such as zucchini rounds, along with red & green capsicum.
and if you really want to pimp up your kebabs, you could try soaking the ingredients in a marinade for 30 mins before threading onto the skewers. Try a combo of 40ml garlic-infused olive oil, juice of 1 lemon, 1 red chilli and finely chopped fresh mint, oregano and lemon thyme from the garden.
METHOD
Preheat the BBQ and lightly grease with oil
Thread the ingredients onto the skewers.
Cook for 3-4 minutes until the ingredients are browned and caramelised
Serve with green salad, potato salad, flatbreads and/or BBQ meat.
Are you following the low fodmap diet? If so, read the fine-print below:
If you are sensitive to lactose, limit your intake to 2 kebabs. Up to 40g of halloumi should be tolerated by most individuals with IBS (as per the Monash app). However, larger servings of halloumi (>60g) contain a moderate amount of lactose and intake should be avoided if absorbing lactose is a problem for you.
45g or 3 cherry tomatoes should be tolerated by most individuals with IBS (as per new testing recorded in the Monash app).
up to 65g of zucchini is low in fodmaps and should be tolerated by most individuals with IBS, along with 52g of green capsicum and 75g of red capsicum.