Haloumi and zucchini kebabs

For the perfect vegetarian barbecue side, try these Haloumi and zucchini kebabs. Proudly brought to you by Lemnos and the Taste team.

Preheat a chargrill on high. Thread the zucchini, asparagus and haloumi evenly among 12 bamboo skewers. Lightly brush with oil and sprinkle with chilli flakes.
Cook kebabs on grill for 2 minutes each side or until lightly charred and tender. Transfer to a platter. Sprinkle with lemon zest and mint. Drizzle with lemon juice and serve immediately.

Source

2 zucchini, ends trimmed, cut into 1cm-thick slices

1 bunch asparagus, woody ends trimmed, cut into 3cm pieces

180g pkt Lemnos haloumi, cut into 2cm cubes

1 tbsp olive oil

1/2 tsp dried chilli flakes

1 lemon, zested, juiced

1/2 cup small mint leaves

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