About 40 minutes
Ingredients List
- 2 red peppers, cut into 3cm x 3cm squares
- 2 large baby marrows, sliced
- 1 packet (350g) baby brinjals, cut into rounds
- 2 packets (about 400g) PnP braailoumi, cut into 3cm x 3cm squares (can use normal haloumi)
- 8 long rosemary stems or wooden skewers
Marinade: - ¼ cup (60ml) olive oil
- 1 Tbsp (15ml) PnP Let’s Cook crushed ginger and garlic paste
- Juice (60ml) and grated peel of 1 lemon
- 1 tsp (5ml) ground cumin
- Pinch each cinnamon, chilli flakes and allspice
- Salt and milled pepper
For serving: - Double-cream yoghurt
- Handful fresh mint, chopped
- Handful pomegranate rubies
Method
- Thread vegetables and braailoumi alternately onto rosemary stems or skewers.
- Mix marinade ingredients together and baste skewers with half the mixture.
- Cook over medium-hot coals, turning from side to side so that they brown and cook evenly. Use remaining marinade to baste them as they cook.
- Place cooked skewers on a platter, drizzle with yoghurt and finish with a scattering of mint and pomegranate rubies. Serve hot.
