PREMIUM
@lekting
Difficulty: Medium
4 Serves
0.0
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Cooking Time
30 min.
Serves
4
Difficulty
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About This Recipe
Potato skewers with halloumi on the grill – an unusual snack or side dish, or even a main course for those who don't eat meat. A bright, unique sauce-marinade made from tahini sesame paste, spicy sriracha sauce, and lime juice adds special Middle Eastern notes to the skewers. Firm halloumi cheese, traditionally made from a mixture of goat and sheep milk, almost doesn't melt when grilled but is covered with a golden, crispy crust.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 10
Serves:
Small potatoes - 500 g
Halloumi - 250 g
red onion - 1 pcs.
Extra virgin olive oil - 4 tbsp
Tahini - 2 tbsp
Sriracha sauce - 1 tsp
Lime - 1 pcs.
Salt - to taste
Salt, freshly ground black pepper - to taste
Dill or parsley for serving - to taste
Nutrition Facts
Serves:
🥓
Fat
129г
🍚
Carbohydrates
139г
🥩
Protein
74г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
1 hour before cooking kebabs, soak wooden skewers in cold water. Wash the potatoes thoroughly with a stiff brush, cut in half and steam for 15 minutes.
Step 2
Cut the halloumi into 2cm thick slices. Cut the onion into thick slices. Thread alternating potatoes, halloumi and onions onto skewers.
Step 3
Prepare the sauce. In a small bowl, combine tahini, sriracha sauce and olive oil. Add the juice of half a lime, salt, season with freshly ground pepper and mix thoroughly. Brush the kebabs on all sides with sauce.
Step 4
Heat the coals well. Using a pastry brush, coat the roasting rack with olive oil. Arrange the kebabs and cook for 5-6 minutes. Turn the kebabs frequently on different sides so that they brown evenly. Transfer the kebabs to a plate and brush with the remaining sauce. Serve with greens and lime wedges.
Enjoy your meal!
Follow the instructions step by step