Free Healthy Recipe - Persian Haloumi and Wild Fig Kebabs

Gluten free, Low carbohydrate, Low GI, Wheat Free

With so many beautiful ingredients there's no excuse for any more mediocre barbeques. These kebabs are delicious served with quinoa, pistachio and rose petal salad which when combined is a visual and taste sensation.

Ingredients

150 grams wild figs

400 grams haloumi cheese

1 red capsicum deseeded

1 green capsicum deseeded

200 grams button mushrooms

1 Spanish onion cut into chunks

¼ cup fresh mint and parsley combined, chopped

1 small red chilli, deseeded and finely chopped

1 tsp sumac

80 ml olive oil

20 ml lemon juice

black pepper

Method

Soak the figs in boiling water while you prepare the other ingredients.

Cut the haloumi and capsicums into cubes approximately 2.5cm thick and place them in a large mixing bowl with the onion and mushrooms. Drain the wild figs and add them to the bowl with the other ingredients.
Combine the herbs, chilli, sumac, olive oil and lemon in a bowl and pour it over the rest of the ingredients. Mix together with your hands to combine the marinade through the ingredients. Leave to marinate for an hour or longer if you have time.
Thread the ingredients through soaked bamboo skewers and grill for about 8 - 10 minutes turning the kebabs regularly.

For information on where to source Persian ingredients visit www.pariya.com

Makes 4 servings

Prep Time:	10 mins
Cooking Time:	10 mins
Ready in:	20 mins
Suitable for:
Dinner, Lunch, Side Dish

Recipe tools:

Print version

Email recipe

More recipes

Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.