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haloumi kebabs

main courses | serves 4
These were on the menu when Recipease opened and make a great summer lunch. If you’re using wooden skewers, first soak them in water for 3 hours so they don’t burn.

1 To make the marinade, combine all ingredients except lemons in a large bowl. Grate over the zest of 2 lemons, then add the juice of all 3, and stir to combine. Add the haloumi and focaccia, mix gently, then cover with clingfilm and pop in the fridge for an hour.
2 Spear a focaccia cube onto a skewer, follow with a cube of haloumi, then thread on a ribbon of courgette so it resembles a concertina. Add another haloumi cube, a piece of pepper and finish with a tomato. Repeat with remaining skewers and ingredients.
3 Heat a griddle pan to medium, drizzle with oil, then fry kebabs, turning, for 5–10 minutes, till golden-brown. Serve hot from the pan with bread and salad.


Recipe from Recipease, Photography by David Loftus
• from Jamie Magazine issue 4