Grilled Greek Halloumi Skewers
Say hello to your new favourite grilled cheese. Not the kind with bread that’s served with pickles and tomato soup, though we’re not slamming that. That sh-tuff is delicious.
No, this kind is literal cheese that you put on the grill. The taste. The texture. There’s nothing quite like it. In this recipe, we pair the Mediterranean-born cheese with veggies and flavours typically found in Greek Salad. Put it together, throw them on the grill, and you’ve got a seriously good thing going.
Grilled Greek Halloumi Skewers
Makes 6-8
Ingredients:
1-250g pack of halloumi
1 yellow zucchini
1 green bell pepper
1 orange bell pepper
1 red onion
A handful of grape tomatoes
2 tablespoons lemon juice
1 tablespoon oil (grape seed works great)
1 tablespoon Greek seasoning
1 small handful of fresh mint
Pita bread or flatbread, to serve
Olive oil, to finish
Mixed olives, to serve
Instructions:
Step 1: Assemble your ingredients. Preheat your grill to medium, and, when it’s good and hot, clean the grate.
Step 2: Chop up the zucchini, peppers, and onion and place them in a big bowl. Stir in the tomatoes, and slice the halloumi into ½ inch thick pieces. Everything you chop should be just big enough to fit on your skewers.
Step 3: Gently thread the veggies and halloumi onto six to eight skewers. We’re fans of the awesome two-pronged stainless steel beauties, pictured. When you’re done, place them on a large dish.
Step 4: In a small bowl, whisk lemon juice, oil, and Greek seasoning. Whisk it. Whisk it good. Do the whisk. Whisk it up.
Step 5: Generously brush the mixture from Step 4 onto the skewers.
Step 6: Take a moment to admire the beauty that is your dressed up skewers.
Step 7: If you have a grill basket, use it. If you don’t, throw some foil on the grill. Veggies (and halloumi) have a tendency to fall off of skewers as they cook. Place the skewers in the basket or on the foil and close the lid. Cook for 10 minutes.
Step 8: While the skewers are cooking away, chop up your mint.
Step 9: If you have some mint left, make yourself a mojito.
Step 10: If you have some leftover veggies, share them with your nearest and dearest.
Step 11: If you have some leftover halloumi, cook it on a non-stick pan over high heat. The end result is the most delicious, squeaky version of grilled cheese, minus the bread.
Step 12: Flip/rotate the skewers after 10 minutes. If you’re going to serve up some pita or flatbread alongside your skewers, brush them with some oil now.
Step 13: Once the veggies start to soften, and some areas start to brown, take ‘em off the grill. Make another mojito.
Step 14: Place your pitas/flatbread on the grill. Cook for a couple of minutes, flip, and cook for another minute or two.
Step 15: Serve it up! Place your grilled bready goodness on a serving dish, add a couple of skewers, drizzle with olive oil, sprinkle with some chopped mint, and throw a few olives on the plate to finish. Drink your mojito, *hiccup* and enjoy.
