• 12 mini roma tomatoes
  • 1 large brown onion, cut into thin wedges
  • 250g haloumi cheese, cut into 12 pieces
  • 1 red capsicum, cut into 12 pieces
  • 2 zucchini, cut into twelve 2cm-thick rounds
  • 12 button mushrooms
  • 1 large lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon thyme leaves, chopped
  • 1 small red chilli, deseeded, finely chopped
  • olive oil cooking spray
  • Feta and herb dip
  • 250g feta cheese, chopped
  • 1 garlic clove, crushed
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 2 tablespoons dill, chopped
  • 2 tablespoons mint leaves, chopped
  • Make feta and herb dip; Combine feta, garlic, 2 tablespoons lemon juice and oil in a food processor. Process until smooth. Remove to a bowl. Season with salt and pepper. Stir in dill and mint. Cover and refrigerate until ready to serve.
  • Thread tomatoes, onion, haloumi, capsicum, zucchini and mushrooms alternately onto skewers. Place kebabs, in a single layer, on a large plate.
  • Whisk 1/4 cup lemon juice, oil, thyme, chilli and salt and pepper in a small bowl. Brush kebabs with marinade. Cover and refrigerate for 30 minutes.
  • Spray a cold barbecue plate with oil. Preheat on high heat. Reduce heat to medium-high. Cook kebabs for 3 to 4 minutes, turning often, or until vegetables are tender and cheese starts to melt. Serve kebabs warm with feta and herb dip.