https://secure.robertsons.co.za/recipes/apricot-and-haloumi-veg-kebabs/ | If you’re hosting a braai and you’ve invited a couple of vegetarians, then it’s worth giving this recipe a go! These apricot and haloumi vegetable kebabs, however, will also work well as a side dish for meat lovers – not only have we seen guests enjoying these but most have also been caught going back for seconds. Robertsons Cayenne Pepper and Robertsons Mixed Herbs are the star spices for this recipe, creating the perfect balance of delicious flavour. Enjoy!

1. Apricot and Haloumi Veg Kebabs
Ingredients
8 Bamboo Skewers
500 g Mixed Roasting Vegetables
24 soft Dried Apricots
300 g Haloumi cheese cut into large chunks
45 ml White wine vinegar
30 ml Olive Oil
5 ml Brown Sugar
2.5 ml Robertsons Cayenne Pepper
15 ml Robertsons Mixed Herbs
45 ml Mrs Ball’s Peach Chutney
Robertsons Atlantic Sea Salt
Robertsons Black Pepper
Instructions
1. Soak the bamboo skewers in water for an hour so that they don’t burn on the braai.
2. Thread the vegetable pieces onto the skewers, alternating with apricots and haloumi cheese.
3. Mix the white wine vinegar, olive oil, sugar, Robertsons Cayenne Pepper, Robertsons Mixed
Herbs and Mrs . Balls Chutney together and marinate the kebabs for at least an hour, but
overnight is preferable.
4. Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper and braai over
medium coals, basting with any leftover marinade until the vegetables are tender.
You can find this recipe online at: www.robertsons.co.za/recipes/apricot-and-haloumi-veg-kebabs