400 grams goat cheese (not too soft). Alternatively, you can use halloumi - or smoked tofu for vegan skewersy
1-2 onionsy
1-2 zucchiniy
1-2 carrotsy
⅛ liter olive oily
3 garlic cloves, crushed or choppedy
3 lemonsy
1 tablespoon honeyy
Baharat (an Arabic spice blend you can find in specialty stores. Alternatively, you can use just ground cumin, paprika powder, pepper and some cinnamon)y
1 teaspoon salty
Black sesame (you can also use regular sesame - or omit it completely)y
8 metal or wooden skewers (soak the wooden ones in water so they won’t char)y
Grill pan, contact grill or grillery
What to do
Cut the cheese into cubes – approx. 3 x 3 x 3 cm
Cut onions – depending on their size - into quarters or eigths
Cut the zucchini into slices about 2 cm thick (For a big zucchini, cut into cubes the same size as the cheese cubes)
Peel the carrots, then slice long, flat strips with the vegetable peeler
Now alternate (in any order) the cheese, onion, zucchini and rolled-up carrot strips on the skewers
Blend the olive oil, crushed garlic, the juice of one lemon, honey, Baharat, salt and sesame into a marinade; soak the skewers in the marinade - the longer the better.
Halve the remaining two lemons
Grill the skewers and the lemon halves until everything has colored nicely. Depending on the grill, lightly grease it beforehand so the skewers will not stick. Also pay close attention to the cheese, which can melt slowly or quickly, depending on the variety you use.
Serve the skewers with garlic bread and a summer salad. And don’t forget Læssiger Grüner Veltliner!
