Halloumi Kebabs Marinated In Tandoori Yogurt Spice Recipes

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TANDOORI CHICKEN KEBABS



Tandoori Chicken Kebabs image

In this Indian-inspired healthy dinner recipe, tandoori-spiced yogurt does double duty as a marinade and dipping sauce for these chicken kebabs. Serve with brown basmati rice and a spinach salad.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Thigh Recipes

Time 50m

Number Of Ingredients 11

1 cup low-fat plain yogurt
Zest of 1 lemon
1 tablespoon lemon juice
1 ½ tablespoons tandoori spice blend or hot curry powder
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
1 large bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces

Steps:

  • Combine yogurt, lemon zest and juice, tandoori spice blend (or curry powder), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Transfer 1/2 cup of the mixture to a small bowl and refrigerate until ready to use.
  • Add chicken to the remaining yogurt mixture and stir to coat. Let marinate at room temperature for 20 minutes or refrigerate for up to 1 day.
  • Preheat grill to high.
  • Toss bell pepper and onion in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Thread the marinated chicken, pepper and onion pieces alternately onto eight 10- to 12-inch skewers.
  • Reduce grill heat to medium. Oil the grill rack (see Tip). Grill the skewers, turning once, until the chicken is cooked through and the vegetables are tender-crisp, 6 to 8 minutes per side. Serve with the reserved yogurt sauce for dipping.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 11.3 g, Cholesterol 79.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 25.3 g, SaturatedFat 4 g, Sodium 545.8 mg, Sugar 6.7 g

HALLOUMI KEBABS MARINATED IN TANDOORI YOGURT SPICE



Halloumi Kebabs Marinated in Tandoori Yogurt Spice image

From Terre a Terre delicious spiced halloumi served on a bed of sweet lemony onions. Needs to marinate for 24 hours for best results.

Provided by lindseylcw

Categories     Lunch/Snacks

Time 17m

Yield 6 skewers, 3-6 serving(s)

Number Of Ingredients 19

750 g halloumi cheese
150 g red onions
5 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon caster sugar
6 cherry tomatoes
1 tablespoon sunflower oil
2 tablespoons sunflower oil
3 teaspoons ground coriander
3 teaspoons ground cumin
3 teaspoons paprika
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon chili powder
2 teaspoons garlic puree
3 teaspoons chopped mint leaves
2 tablespoons lime juice
150 ml yogurt
50 ml water

Steps:

  • Cut the halloumi into 18 cubes rinse in cold water and drain.
  • Next prepare the marinade, heat the oil in a small stainless steel saucepan and warm all the spices together, stirring constantly - DO NOT let burn.
  • Put this spice mix into a bowl and stir in the garlic puree, mint, lime, yogurt and water. Mix well.
  • Add the halloumi to the marinade and make sure every piece is fully coated. Cover and refrigerate for 24 hours.
  • Segment the onions by cutting in half crossways, put halves flat side down and cut each half into 4 chunks. Take each chunk and separate out the onion layers into individual pieces.
  • Bring a pan of salted water to the boil and put in the onion pieces, boil for about 5 mins until soft. Remove from heat, drain and, while still hot, toss in the seasoned lemon juice - made by mixing the lemon juice, salt and sugar in a bowl.
  • Leave to marinate for 15 mins then drain.
  • Drain the marinated halloumi and tread onto skewer (you will need 6) then thread 3 pieces of onion and another halloumi till you have 3 pieces of halloumi on each skewer finish off with a tomato.
  • Griddle when ready for no more than 30-40 seconds on each side.
  • Serve on the remaining onions and plenty of green crispy salad.

HALLOUMI KABOBS



Halloumi Kabobs image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pound halloumi cheese, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 green bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
8 button mushrooms
8 grape tomatoes
Nonstick cooking spray
Chive oil, recipe follows
1 cup canola oil
2 ounces chopped fresh chives
Salt and freshly ground black pepper

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.

MARINATED VEGGIE KEBABS WITH HALLOUMI CHEESE



Marinated Veggie Kebabs with Halloumi Cheese image

Provided by Kelsey Nixon

Time 5h15m

Yield 6 servings

Number Of Ingredients 24

1/2 cup olive oil
1/2 cup sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons fresh basil, chopped
2 tablespoons honey
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
3 cloves garlic, minced
12 button mushrooms, cleaned and stemmed
12 heirloom cherry tomatoes
1 Anaheim chile pepper, stemmed and seeded, cut into 1/2-inch chunks
1 yellow squash, cut into 1/2-inch chunks
1 zucchini, cut into 1/2-inch chunks
12 ounces halloumi cheese, cut into 1/2-inch chunks
Spicy Avocado Dill Dip, for serving, recipe follows
1 medium ripe avocado
1 cup sour cream
1/4 cup fresh dill, chopped, plus a few sprigs for garnish
2 scallions, white and green parts, thinly sliced
1 clove garlic, minced
1/2 medium jalapeno, minced, seeded for milder heat
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Chips, or vegetable crudites, for serving

Steps:

  • Preheat a grill to medium-high heat.
  • For the marinade: Whisk together the oil, vinegar, mustard, basil, honey, salt, pepper and garlic in a small bowl. The marinade can be made 2 days in advance and kept in the refrigerator.
  • For the veggies and cheese: Place the mushrooms, tomatoes, chile pepper, squash and zucchini in a plastic bag and pour the marinade over. Marinate for 3 to 4 hours.
  • Remove the vegetables from the marinade, reserving any leftover marinade. Thread each type of vegetable all onto 1 skewer to ensure proper cooking time for each vegetable. Place the zucchini, squash, pepper and mushroom skewers on the grill first. Grill, turning once, until the vegetables have charred and softened, 8 to 10 minutes. Grill the halloumi and cherry tomatoes, 3 to 4 minutes.
  • Once the vegetables are cooked, transfer them from the skewer to a bowl. Toss with extra marinade. Serve the vegetables with toothpicks and the Spicy Avocado Dill Dip.
  • Mash the avocado with a fork in a medium bowl. Add the sour cream and whisk until well combined. Stir in the dill, scallions, garlic, jalapeno, salt and black pepper. Chill in the refrigerator for about 30 minutes. Serve with chips or vegetable crudites and garnish with a few sprigs of fresh dill.

GRILLED HALLOUMI KEBABS



Grilled Halloumi Kebabs image

Think Caprese but warm and with a grillable cheese like halloumi instead of mozzarella.

Provided by Soup Loving Nicole

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h25m

Yield 6

Number Of Ingredients 7

½ cup olive oil
6 fresh basil leaves
8 ounces halloumi cheese, cut into cubes
½ cup balsamic vinegar
2 tablespoons honey
20 cherry tomatoes
metal skewers

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.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 12.4 g, Cholesterol 28.4 mg, Fat 27.7 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 8.2 g, Sodium 426.7 mg, Sugar 8.7 g

HALLOUMI CHEESE KEBABS



Halloumi Cheese Kebabs image

Halloumi cheese is one of the only cheeses you can grill or fry without it melting all over ! Traditionally Cypriot its seen on the BBQ and Grills all over Cyprus and Greece being used in many ways including in pitta breads to make a very tasty sandwich!

Provided by AskCy

Categories     Lunch/Snacks

Time 45m

Yield 2 kebabs, 1-2 serving(s)

Number Of Ingredients 13

2 pita bread
200 g halloumi cheese
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 lemon, juice of
100 g salad leaves, of your choice
1/2 small cucumber, sliced
2 tomatoes, sliced
1 red pepper, sliced into rings (if small enough)
1 red onion, sliced into rings
25 ml tahini, for dressing (you might want to use salad cream, mayo, chilli sauce etc)

Steps:

  • Cut the halloumi into thick slices (about 1/4 inch).
  • Mix together the olive oil, lemon juice, garlic, oregano and pepper.
  • Leave the Halloumi in the mixture for half an hour.
  • Place the Halloumi on a red hot griddle pan and cook until nicely coloured, turn it over and repeat (depending on heat of pan will only take a few minutes each side so don't leave it).
  • Warm the pitta breads under the grill (in the oven, in a toaster) following manufacturers instructions.
  • Slice the top edge of the pitta off (much easier than trying to slice down into it)
  • put in a little salad, some slices of cucumber, tomato and red peppers.
  • Add the cheese and some more salad building up until its nice and full.
  • Serve with the dressing on one side or you could add it as you are building it up.

HALLOUMI KEBABS WITH THYME & LEMON BASTE



Halloumi kebabs with thyme & lemon baste image

A veggie treat for your barbecue

Provided by Ainsley Harriott

Categories     Main course

Time 25m

Number Of Ingredients 9

2 medium courgettes
1 large red onion
250g low fat halloumi cheese , cut into 16 chunks (we used Cypressa Halloumi Lite)
16 cherry tomatoes
1 tbsp olive oil
2 tbsp lemon juice
2 tsp fresh thyme leaves (preferably lemon thyme)
1 tsp Dijon mustard
pitta bread , to serve

Steps:

  • Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
  • To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
  • Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

Nutrition Facts : Calories 194 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 2.4 milligram of sodium

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