Greek antipasto kebabs

Serves 5

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3 tbsp
2 tbsp
2 tbsp
garlic clove, minced
1/2 cup
chopped fresh mint
1/2 cup
button mushrooms, stems removed
398-mL can
artichoke hearts, drained (about 8, cut in half)
large Japanese eggplant, cut into 1-in. coins
marinated mini bell peppers
1 tbsp


  • PREHEAT barbecue to medium. Soak 10 wooden skewers in warm water for 20 min.
  • WHISK lemon juice with zest, oil and garlic in a small bowl. Season with fresh pepper. Stir in mint.
  • SLICE halloumi in half crosswise, then cut each into five. You should have 10 pieces. Alternately thread halloumi with 2 mushrooms, artichoke, eggplant and 2 bell peppers onto skewers. Brush with oil.
  • OIL grill, then barbecue skewers, lid closed, turning every 2 min, until grill marks form, about 8 min. Drizzle with dressing.


Calories 339, Protein 14 g, Carbohydrates 18 g, Fat 25 g, Fibre 7 g, Sodium 832 mg. Excellent source of Folate
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