Jerk Kebab

Jerk Haloumi Kebabs

In Brief

Prep Time : 15 minutes

Cooking Time : 15 minutes

Serves : 10

These jerk haloumi kebabs are perfect summer barbecue fayre, relished by meat eaters too, so make extra and get to the barbecue quick, before they are all devoured!

Shopping List

  • Haloumi: 250g Pack
  • Red Pepper: 1
  • Chestnut Mushrooms: 10
  • Large Red Onion: 1
  • Courgettes: 2
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  • Jerk Spice Rub:
  • Spring Onions: 2
  • Garlic Cloves: 3
  • Ground Allspice: 2 tsp
  • Paprika: 1/2 tsp
  • Cayenne: 1/4 tsp
  • Black Pepper: 1/2 tsp
  • Cinnamon: 1/2 tsp
  • Nutmeg: 1/4 tsp
  • Dark Brown Sugar: 2 tsp
  • Salt: 1 tsp
  • Olive Oil: 2 tsp
  • 10 Skewers:
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Cooking Instructions

  • Pre-set the oven to 180C/Gas5.
  • Make the spice rub by mixing all the ingredients together to form a paste
  • Prepare the haloumi by cutting into 20 cubes.
  • Prepare the vegetables into appropriate sizes to fit on the skewers.
  • Rub a little of the spice mix into the haloumi and set aside.
  • Stir the rest of the spice mix into the vegetables and roast in a pre-heated oven for 10-15 minutes until soft but not coloured. Allow to cool.
  • Thread the vegetables and haloumi onto kebab skewers
  • To serve grill, or barbeque, turning often, until the haloumi is golden. For a barbecue use metal skewers, for grilling you can use bamboo skewers, but soak beforehand in water to stop the skewers catching fire.

Tips: For vegan kebabs use plain tofu instead of haloumi.

More tips: Jerk, the origin of the name is obscure and comes from Jamaica. It is a dry seasoning blend of spices used to rub into meat or make into a fiery marinade. The spice mix varies with the cook, but the primary spice is Jamaican pimento (all spice). At the restaurant we rub the spice mix into haloumi, vegetables and tofu and grill for a spicy summer treat.

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