Courgette and Halloumi Kebabs with Green Tahini Dressing


Preparation info

    • Difficulty


Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

A great vegetarian option/or a barbecue or a simple summery lunch. Stir lemon zest, toasted, flaked almonds or chopped pistachios through a bowl of couscous to serve alongside, or just griddle or roast some red peppers.


  • 3 large or 4 smaller courgettes, chopped into large bite-sized pieces
  • 300 g halloumi, cut into large cubes


If you are using wooden or bamboo skewers rather than metal ones, soak them in cold water for 20 minutes to stop them burning when they cook.

To make the dressing, stir the tahini with the yoghurt until you have a smooth paste. Whisk in the garlic, olive oil and lemon juice and add water, a little at a time, until the dressing has the consistency of pouring cream. Stir in the chopped he