Halloumi Kebabs Recipes

HALLOUMI KEBABS WITH THYME & LEMON BASTE

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.

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.

HALLOUMI CHEESE KEBABS

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.

EASY HALLOUMI KEBABS RECIPE

Steps:

• Spear the halloumi, red pepper, shallots and mushrooms onto the metal skewers - place on a large plate.
• In a small bowl, whisk together the lemon juice, olive oil, mint and chillies.
• Drizzle over the skewers, turn and marinate for 10 minutes.
• Heat the barbecue or grill to medium-high and cook the skewers for 10 minutes, turning once, until the vegetables start to soften and char.
• Drizzle over the remaining marinade and serve.

GRILLED HALLOUMI AND WATERMELON KEBOBS

Steps:

• Set up your grill for direct heat by spreading the coals evenly along the bottom. On each skewer, alternately thread the halloumi and watermelon. Drizzle with olive oil and season with pepper. Place on the grill and char, about 1 minute. Flip and char the other side for 30 to 40 seconds. You are looking for grill marks on the watermelon and for the halloumi to get slightly soft. Remove to a platter and drizzle with hot honey. Sprinkle mint over the top and serve.

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 KEBABS MARINATED IN TANDOORI YOGURT SPICE

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.