Miso aubergine and halloumi kebabs recipe
These flavoursome kebabs feature a super-easy miso, soy and ginger dressing and interesting textures with smoky aubergine and charred halloumi. Fire up the barbecue for a delicious veggie main.
See method- Serves 6
- 25 mins, plus marinating
- 400 calories / serving
Ingredients
- 2 aubergines, cut into 1cm chunks
- 175ml miso, soy & ginger dressing
- 3 tbsp sesame seeds
- 300g halloumi, drained and cut into 2cm cubes
- 2 red onions, each cut into 6 wedges
- 300g pack cherry tomatoes
- 150g low-fat Greek-style yogurt
- 1 garlic clove, crushed
- 2 limes, 1 juiced, 1 cut into wedges
- 6 folded flatbreads
- 60g pack rocket
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Shop ingredientsEach serving contains
- Energy
- 1675kJ 400.0kcal
- Fat
- 20g
- Saturates
- 10g
- Salt
- 2.2g
- Sugars
- 15g
of the Reference intake
Carbohydrate 33.5gProtein 19.5gFibre 5.6g
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- If using wooden skewers, soak 12 for 10 mins before using. Toss the aubergines, miso dressing and sesame seeds in a large bowl; set aside for 5 mins to marinate. Thread the aubergines, halloumi, onions and tomatoes onto the skewers.
- Barbecue or grill the kebabs over a high heat for 4-5 mins each side, turning 2-3 times, until the aubergines are cooked through and the halloumi is lightly charred.
- Meanwhile, mix the yogurt with the garlic and lime juice; season well. Serve the kebabs in flatbreads with the rocket, drizzling over the yogurt dressing and squeezing over the lime wedges.
- See more Vegetarian BBQ recipes
