Grilled Halloumi Kebabs

Grilled halloumi skewers with vegetables.

5 from 2 votes

Grilled halloumi kebabs are irresistible summer fare with golden brown grilled cheese cubes alternately threaded on skewers with vibrant peppers, tomatoes, and onion.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Main Dish

Cuisine: Greek

Diet: Vegetarian

Servings: main course servings

Author: Rachel Gurk

Ingredients

10 to 12 wooden skewers (8-inch), soaked in water for at least 30 minutes
16 oz. halloumi cheese, cut into 1-inch cubes (may also be labeled as “grilling cheese”)
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 cup cherry tomatoes (whole)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
fresh parsley, lemon wedges for garnishing & serving

Instructions

Soak the skewers in cold water for at least 30 minutes to prevent them from burning.
10 to 12 wooden skewers (8-inch), soaked in water for at least 30 minutes
Preheat your grill to medium-high heat (about 400˚F).
Thread the halloumi cubes, bell pepper, tomato and red onion pieces onto the skewers, alternating between the ingredients. Be careful with the halloumi as it can split easily.
16 oz. halloumi cheese, cut into 1-inch cubes, 1 medium red bell pepper, cut into 1-inch pieces, 1 medium yellow bell pepper, cut into 1-inch pieces, 1 medium red onion, cut into 1-inch pieces, 1 cup cherry tomatoes
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Brush the kebabs with the olive oil mixture.
2 tablespoons olive oil, 1 tablespoon fresh lemon juice, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
Place the kebabs on the grill over direct heat and grill for 5 to 7 minutes on each side, or until the cheese is golden brown and the vegetables are slightly charred.
Serve the kebabs immediately, garnished with fresh parsley and/or lemon wedges.
fresh parsley, lemon wedges for garnishing & serving

Notes

Yield: This recipe makes 12 kabobs. Recipe can easily be halved or doubled, depending on your needs.
Grilling tip: If you prefer the vegetables a little more well-done, grill them on skewers separately from the cubed cheese.
Variations: Other vegetables can be substituted: mushrooms, Brussels sprouts, green bell peppers, etc.
Buying cheese: We found that some brands of halloumi worked better than others. Yanni grilling cheese tended to melt too quickly. Other types of cheese that can be grilled are Rougette Bon-Fire cheese, bread cheese (Juustoleitä), and paneer.

Nutrition

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