Ingredients:

12 ounces halloumi cheese, cut into 1 inch cubes
1 sweet pepper, any color
1 red onion
some mushroom

Marinade:

2-3 tbs olive oil
1-2 tbs fresh finely chopped herbs (like, thyme, oregano, parsley, mint or any combination that you like or what is available)
crushed garlic
lime juice or lemon juice
black pepper
skewers (wooden or metal)

Directions:

• Cut up the pepper and the red onion to match the size of the halloumi cheese cubes.
• Combine the herbs, garlic, oil, pepper and add like juice to taste.
• Add the halloumi cheese, pepper, onion and mushrooms to the marinade, mix all together, cover and place in the fridge for 24 hours, give them a stir now and then.
• Next day, thread the halloumi cheese mix into skewers, barbecue or grill them until the cheese is tinged brown on the edges, using the left over marinade for basting.

Ingredients:

1 1/2 cup chicken, small cubes
4 tbs. teriyaki sauce
2 tbs. soya sauce
1 tbs. tomato ketchup
1/4 soya oil
sprout beans

Chicken Marination:

1/4 tsp. ginger powder
1/2 tsp. garlic powder
2 tbs. lemon juice
1 tbs. soya sauce

Directions:

• Mix chicken marination ingredients together, pour over chicken, refrigerate for  hour, drain and mix with 1/2 tsp. flour.
• Combine teriyaki sauce with soya sauce, flour and ketchup.
• Fry chicken, drain, put chicken in other pan, stir over heat, add teriyaki mixture, stir for 2 minutes.
• Serve Chicken Teriyaki with bean sprouts and serve hot.