H is for... Halloumi and Vegetable Herbed Kebabs

I'm well aware that barbecued food doesn't really fall into the 'baked' genre. BUT it's hot outside and I don't feel like baking. So, my slightly cheating, 'H' in Baking the Alphabet is halloumi and vegetable herbed kebabs. The perfect barbecue vegetarian alternative to burgers or sausages. My friend tells me that a barbecue is called a Braai in South Africa, and they have them a lot, although apparently they are full of meat so I'm not sure where my kebabs would fit in...

Ingredients
1 pack light halloumi (225g)
1 green pepper, deseeded
½ aubergine
10 cherry tomatoes
3 mushrooms, sliced in half

for the herbed marinade

juice of ½ lemon

2 tablespoons olive oil

a handful of chopped herbs, I used thyme, rosemary, coriander and mint (use whatever you have to hand)

¼ teaspoon dried oregano

¼ teaspoon olive paste (optional)

Method
(1) Chop the halloumi, green pepper and aubergine into 1-inch (ish) pieces. Put them into a large bowl with the cherry tomatoes and mushrooms.

(2) To make the marinade, put the lemon juice and olive oil into a bowl. Add the chopped herbs, oregano and olive paste (if using). Season well. Pour the marinade over the halloumi and vegetables and stir until everything is covered. Leave to marinate for 2 hours.

(3) Put the cheese and vegetables onto wooden skewers ensuring an even mixture. Mine made 8 in total. Barbecue on the...barbecue for about 10 minutes.

The marinade was good, I made a recipe up and I'm not always the best at guessing savoury flavour combinations (hence why I usually stick to sweet baking!). I added the olive paste as I didn't have any mustard and it worked surprisingly well.
All in all the kebabs were lovely, but if anyone has any tips for keeping the halloumi on the skewers let me know!