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Nutrition: per serving

  • kcal732
  • fat45g
  • saturates16g
  • carbs61g
  • sugars8g
  • fibre3g
  • protein26g
  • salt5.25g
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Method

  • step 1

    Heat the grill to high. Cut one lemon half into wedges, and slice the other half. Thread a piece of the bread onto a skewer, then a piece of feta, a lemon slice and a cherry tomato. Repeat, then finish with a piece of bread. Do this on three more skewers and place kebabs onto a baking tray.

  • step 2

    Sprinkle over the zest and rosemary then drizzle over the oil. Grill kebabs for 1-2 mins on each side until feta is browned. Serve with lemon wedges.

Recipe from Good Food magazine, August 2006

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.3 out of 5.3 ratings

polednikova

What is this doing in the French recipe section?

kjf_uk

A star rating of 3 out of 5.

These were very tasty, but I to had problems getting the feta to stay on the skewers! Also added some haloumi which added a nice flavour.

dutibora

I spread garlic butter on the bread to give extra taste.

vixentoria

I found it almost impossible to spear the feta with the kebab stick - it just kept crumbling. They were tasty but at lest 50% of the feta fell off and we cooked it separately so the kebabs looked a bit pathetic.

mimi204

A star rating of 5 out of 5.

delicious!! The tang of the lemon and herby rosemary really complemented the salty feta and sweet juicey tomatoes. Suprisingly good. I marinated my kebabs overnight (just the feta lemon and tomatoes) and then threaded them ...lovely!!

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