lunch · gluten-free
Grilled skewers five ways: steak, chicken, shrimp, halloumi and zucchini
A mix-and-match skewer spread, each with its own quick marinade, grilled hot and served with lemon, herbs and a yogurt sauce.
- Time
- 60min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Grill or smoker.
Helpful, not essential: Skewers.
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Method
-
1
Toss each protein or vegetable separately with olive oil, lemon, garlic, salt and its spice. Marinate the steak and chicken 30 minutes or up to overnight.
-
2
Thread onto soaked or metal skewers, keeping each type together so they cook evenly.
-
3
Grill over medium-high heat: shrimp and halloumi 2-3 minutes a side, zucchini 3-4, steak 3-4 for medium-rare, chicken 5-6 until cooked through.
-
4
Pile on a platter with herbs, lemon and the yogurt sauce.
