Hot Cheddar Kebabs


It's good to have a vegetarian choice when having a barbecue - though you can just as easily cook these brochettes under the grill or in a char-grill pan. This recipe uses tasty Farmhouse Cheddar cheese with ciabatta bread and plenty of chunky fresh vegetables. 


225g (8oz) Farmhouse Cheddar cheese, cut into 16 cubes

1/2 ciabatta loaf with sun-dried tomatoes or olives, cut into 16 chunks

16 cherry tomatoes

1 red pepper, deseeded and cut into chunks

1 green pepper, deseeded and cut into chunks

rosemary sprigs or fresh bay leaves

1 tablespoon olive oil

2 tablespoons lemon juice

salt and freshly ground black pepper


1. Thread the cubes of Farmhouse Cheddar cheese onto 8 wooden kebab sticks with the chunks of ciabatta bread, tomatoes and peppers, alternating the pieces and adding a couple

of rosemary sprigs or fresh bay leaves to each one.2. Make the baste by mixing together the olive oil, lemon juice and seasoning.

3. Preheat the barbecue, grill or char-grill pan. Brush the kebabs with the lemon juice baste - stirring it first to make sure that the ingredients are blended. Cook the brochettes for about 2 - 3 minutes, turning often, until the cheese just begins to melt and the bread begins to toast. Serve at once.

Serves 4 (2 per serving)

Calories per brochette 218

Cook's Tip: Ring the changes with the cheeses that you choose for these kebabs. A combination of Double Gloucester or Red Leicester with some chunks of Sage Derby works well.