Vegetable kebabs with harissa & haloumi cheese

We Danes love to grill as soon as the calendar says May and the sun is shining, then we light up the coal and food has to be grilled.

For most cases it becomes steaks, sausages and bread. Not a bad word about that, but you can grill allmost very thing  - it's just your imagination, that limits what you can grill.

I made some delicious vegetable kebabs with harissa and haloumi cheese. And they do not take more than 10 minutes to make because the vegetables just needs to be cut roughly out, no fine chopping here. The Harissa gives a wonderful flavor and a delicious caramelized surface, but you do not glass harissa or time to make one, you can make a quick marinade of ketchup, brown sugar, olive oil, garlic, salt and pepper and Brush the kebabs with that instead.

Vegetable kebabs with harissa & haloumi cheese

 - 10 kebabs

  •  1 serving harissa 
  • 10 wooden skewers
  • 1 package haloumi cheese
  • 10 mushrooms
  • 1 yellow pepper
  • 1 red bell pepper
  • 1 eggplant
  • 1 zucchini
  • 2 red onions

Start by lying wooden skewers in water so you avoid them burning on the grill. Cut the haloumi cheese and vegetables into appropriate sizes and put them on the skewers.

Brush the kebabs with harissa and cook a few minutes on each side on the grill.

Tip : the kebabs can also be made in the oven,30 minutes at 200 degrees