We’re moving into summer and with it (hopefully) barbecue weather. Here is a recipe that is gluten free, and can be made with chicken or halloumi, suiting meat eaters or vegetarians. Using the chicken keeps them dairy free too.
A little prep, a couple of hours marinating and then ten minutes cooking and you’ve got some pretty tasty kebabs. These aren’t just for the barbecue though, and work well under a hot grill, so not to worry if the weather lets us down, these can be cooked easily in the kitchen!
I’ve called them sunshine kebabs because they taste wonderfully summery and the orangey red colour of the marinade makes me think of the summer. Coupled with colourful peppers it’s sunshine on a stick!
1 heaped tsp smoked paprika
2 tsp garlic-infused oil (or 2 tsp oil with 1 clove of minced garlic)
1 tsp dried oregano
Juice of 1 lime
Salt and pepper
2 chicken breasts, cut into 1 inch pieces or 1 block of Halloumi, cut into 1 inch cubes
Yellow and/or red pepper, deseeded and cut into 1 inch pieces
You will also need 4 wooden skewers, soaked in water for a couple of hours.
Step 1: Two hours before cooking, begin to soak your wooden skewers in water and prepare the marinade. Make the marinade by combining the paprika, oil, oregano, lime juice and a pinch each of salt and pepper in a bowl. Toss the chicken or halloumi pieces so they are well coated, cover and leave in the fridge to marinate. If using chicken aim to remove it from the fridge 20 minutes before assembling the kebabs to bring back to room temperature.
Step 2: Just before cooking, assemble the kebabs by skewering alternate pieces of pepper and chicken/halloumi carefully onto the skewers.
Step 3: Cook under a hot grill or on a barbecue for a few minutes on each side until cooked through and scorched slightly from the heat.
Serve with fresh salad and freshly pickled red onion (thinly slice red onion and drizzle with fresh lemon/lime juice or a little red wine vinegar and a pinch of salt and leave for an hour or two). Great stuffed in a pitta or in a wrap!