Plated + Served: Grilled Halloumi and Veggie Kebabs


This recipe brings a whole new meaning to the phrase “grilled cheese.” 

Halloumi  is a semi-hard, unripened brined cheese, so it browns beautifully on the outside, but stays soft and delicious on the inside. That means it won’t melt or drip through the grill racks.

Skewering halloumi (and veggies) can be tricky for some, so cook it on a grilling basket or tray (not a wire basket) instead. And make sure you spray the tray with non-stick spray—that will make the halloumi much easier to turn over the fire.

This recipe is so simple… just a quick brush of olive oil is all you need. The slightly salty taste of the halloumi really goes well with fresh early summer veggies.

“Grilled cheese” anyone? You bet!








I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: