Father’s Day has been and gone but my husband, Howard/Hozza, had a great idea for the food we served at our BBQ on that Sunday. He suggested making Halloumi Vegetable Kebabs which I thought was brilliant. We all love Halloumi in this house as it’s a versatile cheese that tastes great with almost anything.
As it’s been so hot recently we’ve been eating a lot of fruit from the freezer. Mango cut into chunks is great to keep in the freezer. We buy bags of it from our local supermarket. So when my husband mentioned making the kebabs I thought about a marinade for them. Cheese and mango chutney sandwiches, when I could eat bread, were always delicious. The sweetness of the mango chutney against the sharpness of the cheese made a fantastic combination.
So Mummy’s Mango Marinade was born from Hozza’s Halloumi Vegetable Kebabs. Halloumi is a cheese that originated in Cyrus in Medieval times and it has been eaten throughout the Middle East. The cheese is white with a distinctive layered texture, similar to mozzarella and it has a salty flavour. Halloumi has traditionally been prepared with cow, sheep & goat’s milk and it has the unusual feature of not melting when heated. So it’s perfect for the BBQ and even better for making kebabs with. The savoury salt flavour of this cheese compliments the sweet and juicy mango chutney. Well worth a try.
- Sharp knife
- Chopping board
- Skewers x 4
- Food processor, nutribullet or stick blender
- Plastic brush
- Halloumi x 200g
- Tomatoes x 2 handfuls (colours of your choice but yellow were delicious).
- Pepper x 1 green, red, yellow or orange
- Cherry tomatoes x 2 large handfuls
- Mango x 1 medium
- Apple cider vinegar x 1 tbsp
- Olive oil or coconut oil x 1 – 2 tbsp
- Salt x 1/4 tsp
Method for Mummy’s Mango Marinade
- Start by peeling and chopping the mango or if using frozen this equals two handfuls.
- Add to the food processor, nutribullet or mixing bowl.
- Next add the cider vinegar, coconut or olive oil and the salt.
- Then blend all the ingredients together using the prefered method.
- If using frozen mango, add water to help it blend together and make a smooth paste.
- Set the Mango Marinade to one side.
Method for Hozza’s Halloumi and Vegetable skewers
- Chop the halloumi into 16 chunks and then chop the pepper into chunks too.
- Assemble the skewers by putting a piece of pepper then a couple of tomatoes and a chunk of halloumi on.
- Then repeat until all four pieces of halloumi are on the skewer.
- Again, repeat the process for the other three skewers.
- Finally, using the plastic brush, paint over the Mango Marinade.
- Do not worry if you don’t use up all the marinade it will keep with the apple cider vinegar for another occasion.
- Finally put the skewers on the BBQ or under the grill, turning occasionally until they are a golden brown colour.
- It should take five to 10 minutes.
- These are delicious served with a salad and baby new potatoes.
Hozza’s Halloumi Vegetable Kebabs with Mummy’s Mango Marinade are fantastic as part of a BBQ but I feel these would also be good as part of meat free Mondays. You could serve these with my potato salad and a green leafy salad. They are great if you have vegetarians visiting for dinner too. The huge bonus about kebabs is they can be made in advance of a meal and kept in the fridge until you are ready to cook them. Also you could cook these under the grill or on a griddle pan if you don’t have a BBQ. However you decide to eat them, as always, please enjoy.