John Myers
Grilled Vegetable Skewer with Halloumi and Filled Beetroot Balls
The perfect grilled vegetable skewer with halloumi and filled beetroot balls recipe with a picture and simple step-by-step instructions.
- 200 g Halloumi cheese
- 2 Fresh onions
- 4 Beetroot balls vacuumed
- 14 Cocktail tomatoes
- 150 g Gorgonzola
- 1 Bell pepper yellow, fresh
- Homemade potato mash
- 0,5 Snake cucumber
- 10 Black olives, pitted
- 4 Artichoke canned
- 3 Slices of bakeable bread
- 5 Schacklickspiesse
- Wrap artichokes without stock in tinfoil. Prepare the mashed potatoes. Cut 1 slice at the bottom of the beetroot so that it is stable. Cut a thick lid on top. Fill in the beets with a ball cutter and fill with Pü.
- Cut the halloumi into cubes. Remove the crust from the bread (burns very quickly) and cut into cubes. Halve the peppers, remove the white skin and cut into cubes. Peel 1 onion and cut into pieces
- Now prick the vegetables alternately with the cheese and the bread on the skewers. Now off to the grill. Remove the seeds of the cucumber with a small spoon and fill with the cheese. On the grill as well as the wrapped artichokes. The meat was for my husband.
- We had bread that could be baked on the grill and my tzatziki with bangs
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