Ideal as part of a summer barbecue or a dinner party starter, the tamarind and lime marinade is everything you want a marinade to be. Sweet, salty, zingy and complex in flavour. We used tamarind paste for this version, next time we'll be trying it out with fresh - we'll keep you posted on the results.
8 wooden skewers
2 zucchini, cut into large cubes
2 red peppers, cut into large cubes
1 red onion, peeled and sliced into wedges
200 g haloumi, cut into large cubes
For the marinade:
Juice of 1 lime
1 tsp olive oil
1 tbsp tamarind paste
1 clove of garlic, minced
2 tbsp of agave syrup
a few sprigs of thyme
salt & pepper to taste
1. Soak the skewers in some water to prevent them from burning later. Combine all ingredients for the marinade.
2. To assemble the skewers, alternately thread the zucchini, pepper,
haloumi and onion onto the skewer, then carefully drizzle with the marinade.
4. Heat a griddle pan to high and grill the skewers for 10-15 minutes, turning until the vegetables are starting to soften. Transfer to a baking sheet and allow to finish cooking under the grill in the oven for around 5 minutes. Serve the skewers with flatbreads and eggplant dip.