Halloumi Mushroom Skewers Recipes

HALLOUMI SKEWERS

Steps:

• Start with the marinade. Peel the garlic, and finely grate into a large bowl with the zest of 1 lemon. Cut the peaches into quarters, removing the stones, and finely grate just one quarter into the mix. Add all the remaining peach quarters, squeeze in most of the lemon juice (save a little for later), add 4 tablespoons of oil and the oregano. Season with black pepper, and lightly toss together.
• Score both sides of each block of halloumi in a criss-cross fashion, going about ½cm deep, then cut each into 6 chunks and add to the peaches.
• Cut the bread into chunks about the same size as the halloumi, add to the bowl and toss it all together.
• Take a bit of pride in skewering everything up onto 4 long skewers, then cook on the barbecue, or in a griddle pan, until golden and beautifully charred. Move to a serving platter.
• Tear off the top leafy half of the parsley and dress with the remaining lemon juice, a little oil and a pinch of salt, then scatter over the skewers. Crush the pistachios in a pestle and mortar and sprinkle over the top, then drizzle with the honey to finish.

GRILLED HALLOUMI AND MUSHROOM SKEWERS WITH QUINOA AND PESTO

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Thread mushrooms, halloumi cheese, and tomatoes onto skewers. Cook under the broiler, rotating the skewers a few times, until halloumi beings to turn golden and the vegetables are cooked through, about 5 minutes
• Stir pesto and olive oil together in a bowl; add enough oil to reach the desired consistency.
• Divide quinoa between 2 plates and place skewers on top. Lightly drizzle with pesto mixture.

HALLOUMI & MUSHROOM SKEWERS

Steps:

• Cut halloumi into similar sized chunks to the mushrooms. Hold a skewer and rosemary stick together and thread some cheese and mushrooms through both (this will make the skewers more stable when cooking). Repeat until everything is used up. Grind over black pepper, drizzle with olive oil and set aside until ready to barbecue.
• Zest and halve the lemons, then mix the zest with the parsley and a squeeze of juice. Set aside.
• To cook the skewers, simply place over hot coals and turn two or three times - they will take 5-10 mins to cook. Char the lemon halves, cut side down, at the same time. Serve lemons alongside skewers for squeezing over, scattered with the parsley mixture.

HALLOUMI AND VEGETABLE SKEWERS RECIPE

Steps:

• Whisk together oil, lemon juice, vinegar, garlic, oregano, and mint in a large bowl. Season with salt and pepper to taste.
• Add cheese, zucchini, onion, and tomatoes, and toss to combine.
• Thread cheese, zucchini, onion, and tomatoes on pre-soaked skewers.
• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over direct heat until cheese browns and zucchini has slightly softened, 3-5 minutes per side. Remove skewers from the grill to a serving platter. Squeeze lemon wedges over skewers and serve immediately with tzatziki and warm pita.

GRILLED HALLOUMI SKEWERS

Steps:

• In a large bowl whisk together olive oil, vinegar, herbs, red pepper flakes, and olives and season with salt and pepper, to tastes. Add the cheese and potatoes and toss until completely coated. Cover and put in the refrigerator to marinate for 1 to 2 hours.
• Preheat a grill or grill pan over medium-high heat.
• Soak wooden skewers in water to prevent them from burning. Skewer 1 piece of cheese then a potato followed by another piece of cheese on each skewer. Put the skewers on a well oiled grill and cook for 3 to 4 minutes per side. Remove the skewers from the grill to a serving platter and serve with a drizzle of the marinade.

GRILLED MUSHROOM SKEWERS

Steps:

• Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
• Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
• Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
• The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.

HALLOUMI SKEWERS

Steps:

• Slice the halloumi into large chunks and thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze and, when the flames have died down, cook for 1-2 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the remaining glaze and cook for another 1 min on each side.

HALLOUMI AND VEGETABLES SKEWERS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the olive oil, sweet chilli sauce, salt, and pepper.
• On soaked bamboo sticks, skewer on the halloumi cubes, then courgette chunks and cherry tomatoes. Repeat until the skewer is full. Brush the sweet chilli oil mix onto to skewer.
• On a coal BBQ, cook the steak skewers for 2-3 minutes a side, until the cheese and vegetables are soft and turn golden brown.
• Enjoy!