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Introduction
Halloumi's journey from ancient Cyprus to modern grilling favorite is a testament to this cheese's unique versatility. Traditional shepherds would make this cheese from a mixture of sheep's and goat's milk, creating a product that could withstand the Mediterranean heat. Today, these skewers represent a perfect fusion of old-world ingredients with contemporary healthy eating trends. While traditionally served as part of a Cyprus meze platter, this grilled version has become a popular alternative to meat at summer barbecues, especially among those seeking satisfying vegetarian options. The dish particularly shines during warm weather months when fresh herbs are abundant and outdoor grilling becomes a daily ritual.
Ingredients
• 16 oz halloumi cheese, cut into 1-inch cubes
• 2 medium zucchini, cut into 1-inch chunks
• 2 red bell peppers, cut into 1.5-inch squares
• 1 large red onion, cut into 1.5-inch chunks
• 16 cherry tomatoes
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh thyme leaves
• 3 cloves garlic, minced
• 2 lemons, 1 juiced for marinade, 1 cut into wedges for serving
• 1 teaspoon black pepper, freshly ground
• 1/2 teaspoon sea salt
Step 1:
If using wooden skewers, soak them in water for 30 minutes before starting.
Step 2:
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
Step 3:
Cut halloumi, zucchini, bell peppers, and red onion into similar-sized chunks (approximately 1-1.5 inches).
Step 4:
Add all cut vegetables and halloumi to the marinade bowl, gently toss to coat. Let stand for 15 minutes.
Step 5:
Thread the marinated ingredients onto skewers, alternating between cheese and vegetables, beginning and ending with halloumi.
Step 6:
Preheat grill to medium-high heat (around 400°F/200°C).
Step 7:
Grill skewers for 12-15 minutes, turning every 3-4 minutes, until vegetables are tender and halloumi is golden brown.
Q: Can I cook these skewers in the oven?
A: Yes, broil on high for 12-15 minutes, turning occasionally, placing rack 6 inches from heat source.
Q: Why isn't my halloumi browning?
A: Ensure grill is sufficiently hot and pat halloumi dry before marinating. Excess moisture prevents browning.
Q: Can I prepare the skewers in advance?
A: Assemble up to 4 hours ahead and refrigerate, but add marinade only 15 minutes before cooking.
• Traditional Cypriot halloumi works best, but any grilling cheese labeled 'halloumi' will work.
• If halloumi is unavailable, bread cheese (juustoleipä) can be substituted.
• Choose firm zucchini and vegetables for better skewering.
• Contains dairy - halloumi is made from sheep's and goat's milk.
• Gluten-free recipe.
• Vegetarian-friendly.
Serve hot with lemon wedges for squeezing over the skewers. Two skewers per person as a main course.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on the grill or under the broiler for 2-3 minutes.
Start soaking wooden skewers before prep work. Prepare marinade while skewers soak.
- Don't marinate longer than 15 minutes as acid can affect cheese texture
- Keep similar size chunks for even cooking
- Avoid pressing skewers too tightly to ensure even cooking
Try adding mushrooms or eggplant chunks. For a spicy version, add chili flakes to the marinade.
Serve with crisp white wine like Assyrtiko or light Mediterranean beer. Pairs well with Greek salad or warm pita bread.
Best during summer when fresh vegetables are in season, but suitable year-round.
Contains dairy (sheep's and goat's milk in halloumi). May contain traces of tree nuts depending on cheese brand.
