Free Healthy Recipe - Persian Haloumi and Wild Fig Kebabs

Gluten free, Low carbohydrate, Low GI, Wheat Free

Copyright Penelope Beveridge

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.

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
1 small red chilli, deseeded and finely chopped
1 tsp sumac
80 ml olive oil

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

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 10 mins
Ready in: 20 mins

Suitable for:
Dinner, Lunch, Side Dish
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