Ingredients

For the kebabs

2 x 225g

blocks of halloumi

red onions, cut into thick wedges

peppers, cut into roughly 3-4cm chunks (red, yellow or orange peppers work best)

courgettes, cut into roughly 1.5cm thick rounds

2.5 tbsp

Steenbergs Jamaican Jerk seasoning

3 tbsp

vegetable oil

For the salad

ripe mangoes, cut into 1-2cm chunks

spring onions, thinly sliced

red pepper, finely diced

large handful

fresh coriander, roughly chopped

red chilli, deseeded & finely diced

limes, juiced

Spicy vegetable & halloumi kebabs with Jamaican Jerk seasoning

Prep time: 25 mins

Cook time: 15 mins

Serves 4 (makes 8 skewers)

You will also need: 8 long metal skewers

To serve: Warmed flatbreads or rice (optional)

Method

Drain the halloumi and pat it dry then cut each block into 12 chunks, each roughly 3cm, so that you have 24 pieces of halloumi in total. Add these to a large mixing bowl with the remaining kebab ingredients, season with salt and pepper and carefully toss everything together, making sure not to break the halloumi pieces up.
Thread the halloumi and vegetables between 8 metal skewers, with 3 pieces of halloumi per skewer.
If cooking on a barbecue, light it then let the flames die down and the coals turn white. Add the skewers and brush with any remaining jerk mixture in the mixing bowl, then cook for 10-15 mins, turning regularly until the halloumi and vegetables are deep golden, starting to char and tender.
If cooking under the grill, preheat the grill to medium high and line a wide flat baking tray with foil. Lay the skewers out across it and brush with the remaining jerk mixture. Cook under the grill, turning regularly until the halloumi and vegetables are deep golden, starting to char and tender, about 10-15 mins.
Meanwhile, to make the mango salad combine all the ingredients in a mixing bowl then season to taste with salt and pepper. Serve alongside the skewers, with flatbreads or rice if you like.