Vegetarian halloumi skewers with harissa marinade and chakalaka dip
" />We’re turning up the heat this Heritage Day with a bold and spicy vegetarian braai dish that’s bursting with local flavor. These veggie and halloumi skewers with chakalaka dip are guaranteed to keep your tastebuds happy.
Top shot of vegetable and hallow skewers with harissa marinade and chakalaka marinade
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Vegetarian halloumi skewers with harissa marinade and chakalaka dip
" data-orig-size="4000,6000" />I’m obsessed with the harissa marinade and chakalaka dip in this recipe, so much flavour! The harissa brings a deep, smoky heat that pairs beautifully with the veggies, but would be just as delicious on chicken or lamb if you’re looking to mix things up.
Top shot of vegetable and hallow skewers with harissa marinade and chakalaka marinade
" />The chakalaka dip is a total flavor bomb, and I used a ready-made version to make it easy to prepare. You can dial up the heat, or not, by choosing your preferred heat level. I stirred in a generous scoop of sour cream to add a creamy, cooling contrast. It’s a flavour-packed winner – perfect on the side of your braai spread or served as a snack with crisps, crusty bread or crudités.
Vegetarian halloumi skewers with harissa marinade and chakalaka dip
" data-orig-size="4000,6000" data-image-title="Harissa marinated vegetable and halloumi skewers" data-image-caption="" height="1140" eos="" width="760" aperture="aperture" />
Vegetarian halloumi skewers with harissa marinade and chakalaka dip
" data-orig-size="3913,5869" data-image-title="Harissa marinated vegetable and halloumi skewers" data-image-caption="" aperture="aperture" />Prepare the veggie skewers ahead of time, and simply pop them onto the braai as the meat finishes off. Easy, tasty and perfect for sharing.
No braai? No problem! These skewers can also be cooked in the oven or under the grill, I’ve included all the instructions below. Have a beautiful Heritage Day!
Vegetarian braai day skewer recipe
" />HALLOUMI & VEG SKEWERS WITH CHAKALAKA DIP
- Servings: 8
Marinade
- 60 ml (¼ cup) harissa paste
- 10 ml (2 tsp) fresh lemon juice
- 60 ml (¼ cup) olive oil
- 10 ml (2 tsp) mixed dried herbs
Skewers
- 2 peppers (red, yellow or green)
- 2 red onions, peeled
- 24 small button mushrooms (or 12 large ones cut in half)
- 8 skewers
- 400 g halloumi
Chakalaka dip
- 200 g chakalaka
- 50 g tomato paste
- 10 ml (2 tsp) fresh lemon juice
- 100 ml sour cream
- salt and freshly ground black pepper
1.) Mix all the marinade ingredients in a large bowl. Quarter the peppers lengthways and remove the seeds and membrane. Cut each quarter into 3 chunks (or halve if they are smaller). Quarter the red onions and separate the layers. Add the peppers, onion and mushrooms to the marinade and toss together. Refrigerate for 30-60 minutes.
2.) If you are using wooden skewers you can soak them in cold water at this stage. Preheat the oven to 180ºC and lightly grease a baking tray.
3.) Arrange the peppers on the tray and roast for 5 minutes. Add the mushrooms to the tray and roast for another 5 minutes. Add the onion and roast for a further 10 minutes. Set the tray aside to cool slightly.
4.) While the veg is cooling prepare the dip. Place the chakalaka, tomato paste and lemon juice in a small pot. Place over a medium heat and allow to simmer gently for 3 minutes. Remove from the heat and allow to cool. Use a stick blender or food processor to process until smooth. (If you prefer a textured dip, process for a shorter time, or leave this step out.) Stir through the sour cream and season with salt and pepper to taste. Refrigerate until serving time.
5.) Cut the halloumi into 2 cm strips, then cut each strip into thirds. Thread the veggies and halloumi chunks onto the skewers.
- Braai: Cook over medium coals until the halloumi is golden and soft in the center.
- Oven: Preheat the oven to 200ºC. Bake the skewers for 5 minutes, then turn them over and bake for another 5 minutes or until the halloumi has softened in the center.
- Grill: Cook the skewers under the grill for 5-10 minutes per side, until the vegetables are tender and the halloumi is golden and soft in the center.
6.) Serve immediately with chakalaka dip on the side.
