20 minutes is all it takes to create this delicious and tasty meal.
Preparation time - 25 minutes
Cook time - 15 minutes
Serves - 4 people
What you will need:
- 2 zucchini, cut into 3 cm lengths
- 1 large red capsicum, cut into 3 cm squares
- 2 punnets cherry tomatoes
- Olive oil spray
- 200g haloumi, sliced 1cm-thick
- 2 x 250g pkts microwave brown rice
- Juice of 1/2 lemon
- 200g low-fat Greek-style yoghurt
- 1 tsp tahini (sesame paste)
- 1 small garlic clove, crushed
- 1 tbsp chopped mint, plus extra
- Mint leaves to garnish
How it's made:
Soak 8 bamboo skewers in boiling water for 10 minutes or use metal skewers.
Thread alternating pieces of zucchini, capsicum and tomato onto the skewers to make 8 kebabs. Spray lightly with oil and season with salt and pepper.
Preheat a chargrill pan over medium heat. Cook the kebabs for 12-15 minutes, turning once, until the vegetables are charred and tender.
Just before vegetables are ready, heat a non-stick frypan over medium heat. Cook the haloumi for 30 seconds on each side until golden and just softened.
Meanwhile, cook the rice according to packet instructions. Transfer to a bowl, then stir in lemon juice and some pepper.
Stir the yoghurt, tahini, garlic, mint and some salt and pepper together in a bowl.
Serve the kebabs with lemon rice and yoghurt sauce, garnished with extra mint.
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