Cuisine: British / American
Serves: 4
Preparation time: 15 minutes plus at least 2 hours marinating
Cook time: 30 minutes

Ingredients

For the marinade
1 can Guinness
2 tbsp honey
1 tbsp wholegrain mustard
1 tsp molasses
1 tsp salt
1 tsp onion powder
2 cloves garlic
1 tbsp Worcester sauce
1 tbsp tomato ketchup
1/2 tsp smoked paprika

For the skewers
2 large courgettes
500g halloumi
300g mushrooms
500g new potatoes
1 large bunch of spring onions

For the herby yoghurt dip
300g Yoghurt
Small handful of mint
Small handful of parsley
Juice of half a lemon
Salt and pepper to taste

Instructions 

To make the marinade simply combine all of the ingredients in a container. Slice the vegetables and halloumi into pieces (around 2cm) and place into the marinade for a couple of hours. 

Boil the potatoes until just soft and allow to cool.

When you're ready to grill pop your veggies, potatoes and halloumi onto skewers (if using wooden skewers make sure to soak them thoroughly first!).

Before you grill, pass the marinade through a sieve and into a small saucepan. Bring to the boil and reduce by half or until it's beginning to become glossy and thick.

To make the dip finely chop the herbs and mix through with the yoghurt and a squeeze of lemon juice, season to taste.

Grill the skewers on a medium-hot BBQ until slightly charred but cooked through. During cooking keep glazing with the Guinness marinade and serve!

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