Kebabs are great, they offer the opportunity to combine different flavors in a fun and easy to cook (and eat) method. Haloumi and mushrooms balance each other well and the added zing of pineapple truly round off this dish and elevate it into something really special.
I like to serve kebabs with pitas or tacos, but tacos are my all time favorite, since there’s something uniquely satisfying about a crunchy taco, don’t you agree? Tacos are great filled with salad greens and, well, just about anything else that sails your boat. Haha (think avocado, pickles, spring onion or radish)
200g mixed mushrooms (button, brown or porticin)
½ medium brown, red or white onion
½ pineapple
¼ cup balsamic vinegar
3 tablespoons brown sugar
2 tablespoons soy sauce (use a quality Soy sauce such as Kikkoman)
Salt and pepper
Skewers
3-4 tacos per person (filling sufficient for 12 tacos)(substitute pitas for tacos if you prefer)
Salad filling (combine rocket or lettuce with chopped cherry tomatoes)
Combine soy sauce and balsamic vinegar.
Clean and roughly chop the mushrooms, you want chunky pieces for your kebabs.
Section the onion in quarters and separate the layers.
Sprinkle the mushrooms and onions with ½ the brown sugar. Stir to combine then pour over the marinade and marinate for 20 minutes.
Slice sections of haoumi cheese and dice pineapple slices into chunky pieces.
Thread the mushrooms, onion layers, haloumi and pineapple pieces onto the skewers (make sure to wet the skewers if you’re using wooden ones).
Lay on a greased baking tray, spoon a teaspoon of marinade over each kebab and bake at 200 degrees Celsius until the haloumi has browned and the mushrooms are tender. During baking, turn the kebabs at 10 minute intervals and baste with a teaspoon of marinade.(this does take time, around 40 minutes)
Serve with tacos and salad. De-thread kebabs to fill your tacos. 😉 Enjoy!
All images taken with my iPad by me
Recipe and video are mine
Photos manipulated using Video Shop and Pic Collage for iPad
