Potato Halloumi Tom Kebab Recipes

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 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.

DOUBLE POTATO AND HALLOUMI BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Cut the sweet potato into rough 1 1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly. Halve the red onion, then cut each half into 4 to 6 segments, discarding any tough outer skin. Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic. Put everything into a 2-quart flameproof casserole dish, or whatever you want to use (it should be big, otherwise use 2 dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out).
• Bake for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You'll need to turn the oven up to maximum heat or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the casserole dish.

HALLOUMI TIKKA KEBABS WITH MANGO SALSA

Steps:

• Cut halloumi into 1-inch cubes. Cut onion into 6 wedges, then peel off the outer 2 to 3 layers of each wedge and set aside. Reserve inner parts for another use.
• Stir yogurt, tikka paste, garlic, and ginger together in a mixing bowl. Season with marinade salt and pepper.
• Gently fold halloumi cubes and bell peppers into the marinade. Add outer layers of onion and stir to coat. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours.
• Alternately thread halloumi, bell peppers, and onions onto skewers.
• Lightly oil a griddle pan with vegetable oil and heat over medium heat. Add skewers and cook, turning a couple of times, until halloumi and vegetables are lightly charred in places, 12 to 15 minutes.
• Sprinkle with cilantro and serve with mango salsa.

HALLOUMI KEBABS

Steps:

• Cut the cheese, pepper and onion into even-sized pieces about 1 inch (2.5 cm) square.
• In a large bowl, mix the oil, coriander, lime, garlic and plenty of ground black pepper. Stir in the cheese, pepper, onion and mushrooms and leave to marinate in the fridge for at least 30 mins or overnight if preferred.
• When you're ready to barbecue the kebabs, thread the cheese and vegetables onto skewers.
• Place the kebabs over the hot coals, turning occasionally until charred at the edges - about 10 minutes. Brush with leftover marinade juices as you turn them.
• Serve with rocket salad.

HALLOUMI AND VEGETABLE KEBABS

Steps:

• Cut the cheese into 2 1/2 cm cubes.
• Cut the onion and peppers into large pieces roughly the same size.
• Thread the cheese and vegetables onto the skewers.
• Barbecue or grill for about 10 minutes or until the cheese and vegetables turn golden.
• Otherwise, marinate the cheese in a mixture of lime, olive oil and corriander for about an hour before cooking.

POTATO, HALLOUMI & TOM KEBAB

Steps:

• Light the barbecue - to allow time for the flames to die down and the coals to develop an even cooking heat., If you're using wooden skewers, soak them in cold water at least 30 minutes ahead of cooking.
• Put the new potatoes in a pan, cover with water, add salt and bring to the boil. Simmer for 8-10 minutes, until almost tender - just a shade underdone. Drain and leave to cool slightly.
• Whisk together the ingredients for the marinade. Cut the halloumi into 2cm cubes and add to the marinade with the potatoes and tomatoes. Turn to coat well and leave to marinate for 10 minutes.
• Thread the potatoes, tomatoes and halloumi on to the skewers, interspersing a few bay leaves with the vegetables on each one. You'll need a medium heat - you should be able to hold the palm of your hand about 15cm above the coals for 5-6 seconds. Put the skewers on the barbecue and cook for about 10 minutes, turning from time to time, until the cheese and veg are hot and starting to blister on the outside.