Apricot and Haloumi Veg Kebabs Ingredients 8 Bamboo Skewers 500 g Mixed Roasting Vegetables 24 soft Dried Apricots 300 g Haloumi cheese cut into large chunks 45 ml White wine vinegar 30 ml Olive Oil 5 ml Brown Sugar 2.5 ml Robertsons Cayenne Pepper 15 ml Robertsons Mixed Herbs 45 ml Mrs Ball’s Peach Chutney Robertsons Atlantic Sea Salt Robertsons Black Pepper
Instructions 1. Soak the bamboo skewers in water for an hour so that they don’t burn on the braai. 2. Thread the vegetable pieces onto the skewers, alternating with apricots and haloumi cheese. 3. Mix the white wine vinegar, olive oil, sugar, Robertsons Cayenne Pepper, Robertsons Mixed Herbs and Mrs . Balls Chutney together and marinate the kebabs for at least an hour, but overnight is preferable. 4. Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper and braai over medium coals, basting with any leftover marinade until the vegetables are tender.
You can find this recipe online at: www.robertsons.co.za/recipes/apricot-and-haloumi-veg-kebabs