Halloumi Kebabs with Easy Tzatziki and Quick Pink Pickled Onions
"This easy Greek-inspired feast comes together in around 45 minutes, but if you’ve got a little longer, why not turn it into a family affair and get the kids involved in the kitchen too? They might enjoy threading the colourful veggies onto the skewers. You’ll have leftover pink pickled onions from this recipe, but they add a pop of flavour to any sandwich or salad - and some people like to eat them straight from the bowl!" - Fliss Freeborn
Method
Based on 4 servings, adjust as needed.
Step 1
Start by making your pink pickled onions, as they’re better the longer you leave them. Finely slice ½ of one of your red onions (if cooking 4 portions) into half-moons, and submerge them in a ramekin with the vinegar, a generous pinch of salt and the sugar. Top up with a dash of water to fully submerge the onions if necessary. Stir to combine then leave aside until ready to serve.
Step 2
Halve or quarter the baby potatoes depending on their size - you’re looking for them to be easily threaded onto a skewer, so make sure they’re no larger than roughly a cherry tomato. Pop them into a microwavable bowl and add a splash of water and cover. Heat on high for 8-10 minutes, or until just soft. If you don’t have a microwave, boil them for 10 minutes in salted water until knife-tender.
Step 3
While the potatoes are cooking, make the tzatziki sauce. Grate the cucumber on the side of a box grater into a bowl, then gather the flesh into your hands and squeeze out as much water as you can over the sink. Put this back into the bowl with the yogurt, a large pinch of salt, and grate over the garlic using the fine side of the box grater. Add in half of the dried mint, half of the oregano and the zest and juice of half the lemon. Stir to combine and set aside.
Step 4
Chop the rest of the onions into quarters, then into eighths, then separate the layers out. Chop up the peppers into rough 2cm x 2cm squares. Dice the halloumi into 2cm cubes. Drain any water from the potatoes, then begin threading everything alternately onto the skewers, popping a piece of onion between the peppers, potatoes and cheese each time for extra flavour, until everything is used up.
Step 5
Turn the grill on - if you need an oven temperature to do this, about 200°C is perfect. Brush the skewers with olive oil, then sprinkle with salt, the rest of the mint and the oregano.
Step 6
Grill for 15 minutes on the highest shelf, turning once to get everything crispy, with some good charring. Meanwhile, toast the flatbreads. Slice the remaining half lemon into wedges then serve everything at the table with the tzatziki and pink pickled onions, letting everyone assemble their kebabs as they go.
- Ingredients
- Based on 4 servings
-
400g Halloumi Cheese 1x Midas Grilling Cheese 400g -
2 tsp Dried Mint 1x Sainsbury's Mint 12g -
2 Red Onions 2x Sainsbury's Red Onions Loose -
50ml White Wine Vinegar 1x Sainsbury's Wine Vinegar, White Wine 500ml -
0.5tsp Sugar 1x Sainsbury's White Granulated Sugar 500g -
200g Natural Yogurt 1x Sainsbury's Greek Style Natural Yogurt 200g -
0.5 Cucumber 1x Sainsbury's Whole Cucumber -
1 Garlic Clove 1x Sainsbury's Garlic -
2 tsp Oregano 1x Sainsbury's Oregano 12g -
1 Lemon 1x Sainsbury's Lemons -
400g Baby Potatoes 1x Sainsbury's Baby Potatoes 1kg -
2 Sweet Peppers 2x Sainsbury's Yellow Pepper -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
4 Flatbread, or pitta to serve 1x Sainsbury's Greek Style Flatbreads x4 -
4 Skewers 1x Sainsbury's Home Pack of 4 Stainless Steel Skewers -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g