6 metal skewers (or bamboo skewers, soaked in water)
2-3 large zucchini
2 large patty-pan squash
1 large red pepped, deseeded
1 large red onion
2 x 200g blocks of halloumi cheese
chilli oil for basting
Chop the zucchini and pattypans into roughly 2.5cm (1 inch) square cubes. If the seeds have begun to harden, remove them before chopping. Cut the pepper into roughly 2.5cm (1 inch) squares. Peel and cut the onion into roughly 2.5cm (1 inch squares), leaving a couple of layers stuck together in each block.
Slice the halloumi into 12 roughly equal cubes. Thread the vegetables and cheese onto the skewers, ensuring that there are at least 2 pieces of each type of vegetable and 2 blocks of cheese on each skewer. If you still have vegetables over after making 6 skewers, you can always add more to each skewer.
If you have time, you can pour some chilli oil (or your favourite marinade) over the kebabs and allow them to marinade for a couple of hours. If you are in a rush, simply brush each kebab with the chilli oil and braai over medium heat, turning frequently until the vegetables begin to char and soften slightly. Serve hot, straight from the skewers (but warn your guests to grab a napkin if using metal skewers as they will be very hot!)