A simple vegetarian grilled kebab recipe. Simple halloumi and vegetable skewers are basted in in a delcicious dijon-lemon-thyme sauce.
Place the skewers on the grill and brush them with the basting sauce.
NOTE: alternatively you can brush the skewers with the basting sauce and then place them directly on the grill.
Grill for 3 minutes on each side, brushing occasionally with basting sauce and turning with tongs, until slightly charred and cooked to your liking.
NOTE: If doing a bigger batch or grilling other accompaniments, transfer vegetables to small platter and tent with foil to keep warm.
Season all vegetables with salt and pepper. Garnish with fresh parsley sprigs and lemon wedges. Enjoy!
NOTE: if only using the basting sauce for the skewers, then I recommend reducing it by half. I like to use the remaining basting sauce as a dip for the vegetables and also as a sauce for accompanying sides, such as potatoes, grilled corn or grilled fish or chicken.