Halloumi Skewers Recipes

HALLOUMI SKEWERS

Steps:

• Start with the marinade. Peel the garlic, and finely grate into a large bowl with the zest of 1 lemon. Cut the peaches into quarters, removing the stones, and finely grate just one quarter into the mix. Add all the remaining peach quarters, squeeze in most of the lemon juice (save a little for later), add 4 tablespoons of oil and the oregano. Season with black pepper, and lightly toss together.
• Score both sides of each block of halloumi in a criss-cross fashion, going about ½cm deep, then cut each into 6 chunks and add to the peaches.
• Cut the bread into chunks about the same size as the halloumi, add to the bowl and toss it all together.
• Take a bit of pride in skewering everything up onto 4 long skewers, then cook on the barbecue, or in a griddle pan, until golden and beautifully charred. Move to a serving platter.
• Tear off the top leafy half of the parsley and dress with the remaining lemon juice, a little oil and a pinch of salt, then scatter over the skewers. Crush the pistachios in a pestle and mortar and sprinkle over the top, then drizzle with the honey to finish.

HALLOUMI KABOBS

Steps:

• Preheat grill to medium.
• For each skewer, assemble alternating pieces of cheese, bell peppers and red onion, ending with a mushroom and grape tomato on the end. Spray skewers with non-stick cooking spray, place on grill, and cook until cheese starts to melt; turn and cook on the other side until vegetables are tender. Place skewers on plates and drizzle with chive oil.
• In a blender, combine canola oil, chives and salt and pepper, to taste; blend until smooth and bright green.

HALLOUMI SKEWERS RECIPE

Steps:

• Mix the garlic, olives and olive oil together to make the marinade.
• Cut the cheese into 2.5cm (1in) cubes.
• Cut tomatoes into four and remove the seeds. Cut potatoes in half length-ways.
• Chop the remaining vegetables into 2.5cm (1in) cubes and thread them onto skewers with the potatoes and tomatoes.
• Marinate the kebabs for 2 hrs.
• Cook over barbecue or grill until tender, turning after 2 mins on each side, and serve immediately in pitta bread or on a bed of salad.

HALLOUMI AND VEGETABLE SKEWERS RECIPE

Steps:

• Whisk together oil, lemon juice, vinegar, garlic, oregano, and mint in a large bowl. Season with salt and pepper to taste.
• Add cheese, zucchini, onion, and tomatoes, and toss to combine.
• Thread cheese, zucchini, onion, and tomatoes on pre-soaked skewers.
• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over direct heat until cheese browns and zucchini has slightly softened, 3-5 minutes per side. Remove skewers from the grill to a serving platter. Squeeze lemon wedges over skewers and serve immediately with tzatziki and warm pita.

HALLOUMI SKEWERS

Steps:

• Slice the halloumi into large chunks and thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze and, when the flames have died down, cook for 1-2 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the remaining glaze and cook for another 1 min on each side.

HALLOUMI SKEWERS WITH TAHINI SAUCE AND DUKKAH

Steps:

• Combine halloumi cheese, eggplant, red onion, red bell pepper, whole cherry tomatoes, and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Slide 1 piece each eggplant, bell pepper, onion, halloumi cheese, tomato,radish, halloumi cheese, onion, bell pepper, and eggplant onto a skewer. Repeat with remaining skewers, cheese, and vegetables. Reserve any remaining marinade in the bowl.
• Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
• Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with fresh cilantro and dukkah before, and serve with lemon wedges.

HALLOUMI AND VEGETABLES SKEWERS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the olive oil, sweet chilli sauce, salt, and pepper.
• On soaked bamboo sticks, skewer on the halloumi cubes, then courgette chunks and cherry tomatoes. Repeat until the skewer is full. Brush the sweet chilli oil mix onto to skewer.
• On a coal BBQ, cook the steak skewers for 2-3 minutes a side, until the cheese and vegetables are soft and turn golden brown.
• Enjoy!

GRILLED HALLOUMI SKEWERS

Steps:

• In a large bowl whisk together olive oil, vinegar, herbs, red pepper flakes, and olives and season with salt and pepper, to tastes. Add the cheese and potatoes and toss until completely coated. Cover and put in the refrigerator to marinate for 1 to 2 hours.
• Preheat a grill or grill pan over medium-high heat.
• Soak wooden skewers in water to prevent them from burning. Skewer 1 piece of cheese then a potato followed by another piece of cheese on each skewer. Put the skewers on a well oiled grill and cook for 3 to 4 minutes per side. Remove the skewers from the grill to a serving platter and serve with a drizzle of the marinade.

GRILLED HALLOUMI KEBABS

Steps:

• Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
• Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
• Preheat an outdoor grill to medium-high heat.
• Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
• Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
• Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.

COURGETTE & HALLOUMI SKEWERS

Steps:

• Mix the chilli, half the mint, lemon zest and juice, oil, courgettes and halloumi. Leave to marinate for 30 mins. Soak 8 wooden skewers for 20 mins.
• Thread the courgettes and halloumi onto the skewers. Cook on the BBQ, or under a grill, for 7-8 mins, turning halfway through and basting with the remaining marinade. Scatter over remaining mint.

BBQ HALLOUMI SKEWERS

Steps:

• To remove excess saltiness, soak the halloumi in cold water for 2 hrs, or overnight. Cut the halloumi into 4 long pieces and thread onto metal skewers, or wooden ones that have been soaked for 10 mins. Drizzle with the oil, then sprinkle with the oregano and a good grind of cracked black pepper.
• Heat an outdoor barbecue, or use a hot griddle pan. Grill for 2-3 mins each side, then serve with the sauces (see 'goes well with', below right).