Greek antipasto kebab

Prep 30 min
Total 40 min
Serves 5

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wooden skewers
3 tbsp
2 tbsp
2 tbsp
garlic clove, minced
1/2 cup
chopped fresh mint
250-g pkg
halloumi cheese
shiitake mushrooms, 3 100-g pkgs, cut in half
398-mL can
artichoke hearts, drained, each cut in half
marinated mini bell peppers
1 tbsp


  • SOAK skewers in warm water for 20 min. Whisk lemon juice with zest, oil and garlic in a small bowl. Season with pepper. Stir in mint.
  • PREHEAT barbecue to medium. Slice halloumi in half crosswise, then cut each half into 5. You should have 10 pieces. Alternately thread halloumi, 3 mushrooms, artichoke and 2 bell peppers onto each skewer. Brush with oil.
  • OIL grill, then barbecue skewers, lid closed, until grill marks form, 3 to 4 min per side. Drizzle with dressing.



Calories 318, Protein 14 g, Carbohydrates 20 g, Fat 22 g, Fibre 4 g, Sodium 803 mg. Excellent source of vitamin A

How to clean mushrooms

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