Halloumi & Vegetable Kebabs

Written by Bader | 30 August 2009

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.

Liver with Pomegranate Molasses

Written by Bader | 24 August 2009

Ingredients:

1/4 kilo chicken liver
3 tbs. lemon juice
1/3 tsp. coriander, chopped
3 tbs. pomegranate molasses
2 tbs oil
salt, black pepper

Directions:

• Combine lemon juice with garlic and oil.
• Wash liver, drain well, pour lemon sauce over liver, stand in fridge for 1/2 hour.
• Grill liver over griller until tender, season with salt and black pepper.
• Pour pomegranate molasses to cover the liver, garnish with chopped coriander, serve hot.