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!
Grilled Halloumi and Veggie Kebabs
prep: 15 minutes
cook: 7 to 10 minutes
you’ll need…
8 ounces halloumi cheese, cut into 1-inch cubes
1 red or green bell pepper, seeded and cut into 1-inch slices
1 medium yellow squash, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
¼ cup olive oil
salt and pepper to taste
Thread the cheese, bell pepper, squash and zucchini onto 6 to 8 10-inch skewers*. Make sure you leave a little bit of space in between each item so that they’ll cook evenly; place on a platter.
Brush each skewered kebab with the olive oil. Sprinkle with salt and pepper to taste.
Heat a charcoal or gas grill to medium high. Place skewers on grill, turning about half way through cooking. Cook until cheese and veggies are slightly softened and charred.
*Skewers: Either metal or wooden skewers will get the job done. Wooden skewers need to be soaked for 20 minutes to help prevent burning on the grill.
