200g pack of reduced fat feta cheese, cut into 8 chunks
½ gluten free ciabatta bread cut into chunks
8 small tomatoes
1 lemon, zested and halved lengthways
2 sprigs of rosemary, chopped
1 tbsp olive oil
4 wooden skewers
Heat the grill to high. Cut one lemon half into wedges, and slice the other half.
Thread a piece of the bread onto a skewer, then a piece of feta, a lemon slice and a tomato.
Repeat, then finish with a piece of bread. Do this on three more skewers and place kebabs onto a baking tray.
Sprinkle over the zest and rosemary then drizzle over the oil.
Grill kebabs for 1-2 mins on each side until feta is browned. Serve with lemon wedges.
Recipe from Good Food magazine