BBQ spiced Tenderstem^® broccoli and halloumi kebabs by Genevieve Taylor

This barbecue recipe, created by cookbook author and BBQ expert Genevieve Taylor, is a great way to add a show-stopping veggie dish to your next gathering.

Genevieve said: “This spicy vegetarian skewer featuring everyone’s favourite barbecue cheese is sure to be a hit at a BBQ and it couldn’t be easier to make. Tenderstem® broccoli brings plenty of green vibrant crunch that can so often be missing at a barbecue and the dressing packs a lemony herby punch.”

Preparation time

15 minutes

Cooking time

10 minutes

Serves

Ingredients

300g Pack of Tenderstem^® broccoli, each stem halved
1 x 225g Block light halloumi, cut into finger-thick wedges
120g Cherry tomatoes
1 tbsp Olive oil
2 tbsp Cumin seeds, roughly crushed
2 tsp Smoked paprika
2 Cloves of garlic
Freshly ground black pepper

For the dressing;

1 Lemon - Zest and Juice
3 tbsp Extra virgin olive oil
15g Flat leaf parsley, chopped
1 tsp Caster sugar
Freshly ground black pepper
You’ll also need 8 skewers (preferably metal), using two skewers per kebab.

Method

Spread the Tenderstem® broccoli, halloumi and cherry tomatoes out on a baking sheet and brush with the olive oil. Sprinkle over the crushed cumin, smoked paprika, garlic and a generous grind of black pepper. Set aside.
To make the dressing, whisk together the lemon juice and zest, olive oil, parsley and sugar, adding black pepper to taste. Set aside.
Each kebab will use two skewers - this keeps it all secure and makes turning easy as it stops things spinning around. Take a skewer and alternately thread pieces of Tenderstem® and slices of halloumi onto it, piercing the skewer through the end of each piece. Add cherry tomatoes between the halloumi and Tenderstem®. Once the skewer is full, thread a second skewer carefully through the other end of the pieces of Tenderstem and halloumi, so you end up with a double-skewered kebab. Repeat with the other skewers so you end up with four kebabs.
Fire up your barbecue ready for direct grilling, setting the fuel up on one side of the grill so you have room to move the skewers if they are cooking too hot. Give the grill bars a really good scrub with a wire brush – halloumi can be a little prone to sticking and clean bars will help.
Rest the skewers onto the grill bars directly over the fire. Cook for around 8-10 minutes, turning a couple of times until they are lightly charred all over and the Tenderstem® broccoli is cooked but with plenty of bite left in it.
Once grilled, transfer the skewers to a plate and drizzle over the dressing.

More ways to cook Tenderstem^®

Nutrition information for Tenderstem^® broccoli is based on lab analysis of the raw product commissioned by Tenderstem^® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem^® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.