1 pack Halloumi
1 pack peeled prawns - the large ones tiger or king
1 lemon
1 yellow pepper
4 small mushrooms
1 red chilli pepper
4 cloves garlic
oregano (I used mexican - not sure if there is a difference)
olive oil
white wine vinegar
Also:
Cous-cous (50g per person)
Lemon & Herb cous-cous seasoning
Gem Lettuce
2-3 tomatoes
2-3" cucumber
1 shallot
Chop the pepper into eighths, and each eighth into 3 roughly square pieces
Chop the halloumi into 12 squares
Make up 4 kebabs from the peppers, mushrooms, halloumi & prawns. You'll probably have some peppers left over.
Take 2 slices out of the middle of the lemon, chop in half and put on the end of the kebab.
Squeeze out the juice of half the remaining lemon, add a little white wine vinegar, and enough olive oil to equal in volume the lemon & vinegar. Add the garlic (crushed) and the chilli (finely chopped, and deseeded if you don't like it hot). Add a generous sprinkling of oregano and mix well, until the oil & acids are well mixed.
Brush half the mixture over the kebabs.
Cook the cous-cous according to the pack, and stir in the seasoning and a little olive oil.
Chop the shallot, tomatoes and cucumber into small pieces. Add some olive oil, and the juice of the remaining half of the lemon. Sprinkle over a little oregano and mix well.
Arrange the outermost leaves of the lettuce 4 to a plate. Spoon the cous-cous over the center. Form a well in the cous-cous and spoon in the tomato mix, including the juices.
Cook the kebabs in the grill. Once the halloumi is browned, turn and brush the rest of the garlic chilli & lemon dressing over the other side. Turn another 2 times to brown all 4 sides of the halloumi on the kebabs.
Serve the kebabs crossed over the centre of the plates.
Serves 2 (2 kebabs each) somewhat generously.
