These kebabs are so easy to make & so tasty! The combination of flavours especially the sweetness of the mango slaw will have you making these weekly.
Prep
30 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
halloumi 225 g (chopped)
Levi Roots reggae reggae jerk bbq sauce 200 ml
mango 1 (sliced)
white cabbage ½ (sliced)
Dijon mustard 1 tsp
brown sugar 30 g
couscous 240 g
wholemeal pitta 1 (toasted)
red onion 1 ½
olive oil 6 tbsp
cider vinegar 3 tbsp
courgette 2 (shaved)
Method
Cut the halloumi into bite-size chunks. Put into a bowl and pour over around 150ml of the Reggae Reggae jerk sauce. Set aside and leave to marinate for 30 minutes. If using wooden skewers, soak them in water.
To make the mango slaw, peel and cut the mango into strips. Finely slice the cabbage. Finely slice 1/2 a red onion. Put everything into a bowl.
In a separate bowl whisk together 2 tbsp of theReggae Reggae jerk sauce with the olive oil, mustard, brown sugar and vinegar. Pour over the cabbage and mango mixture and toss together. Season to taste.
Peel the courgette into ribbons using a vegetable peeler. Peel one red onion and cut it into wedges and separate it into pieces. Coat the vegetables in a little olive oil then thread onto 8 skewers with the marinatedhalloumi, alternating the vegetables and halloumi as you thread.
Heat a griddle/pan or barbecue and cook the skewers for 5-6 minutes, brushing with any remaining marinade as they cook, turning frequently so they don't stick.
Heat the pittas according to the packet instructions while the skewers are cooking. Prepare the couscous according to the packet instructions.
Once the skewers look golden, serve drizzled with extra Reggae Reggae jerk sauce, the mango slaw, warm pittas and couscous. Enjoy!
