Best 2 Grilled Halloumi Kebabs Recipes

Grilled Halloumi Kebabs: A Delightful Fusion of Mediterranean Flavors

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our grilled halloumi kebabs. These succulent skewers combine the irresistible taste of halloumi cheese with an array of colorful vegetables, creating a vibrant and flavorful dish that tantalizes the senses. In this article, we present two enticing recipes for halloumi kebabs: a classic Mediterranean version and a tantalizing spicy harissa variation. Both recipes offer a delectable balance of textures, with the slightly crispy exterior of the halloumi contrasting perfectly with the tender, juicy vegetables. As you savor each bite, the smoky aroma of the grilled halloumi mingles with the vibrant flavors of the vegetables, creating a symphony of tastes that will leave you craving more. Whether you're hosting a backyard barbecue or seeking a quick and healthy weeknight meal, our grilled halloumi kebabs are sure to become a favorite. So gather your ingredients, fire up the grill, and let's embark on this culinary adventure together!

Let's cook with our recipes!

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

Ingredients

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

GRILLED CHICKEN KEBABS WITH PITA, HALLOUMI AND SHAVED CUCUMBER SALAD

Grilled Chicken Kebabs with Pita, Halloumi and Shaved Cucumber Salad image

Provided by Megan Mitchell

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons grapeseed oil, plus more for greasing
1 lemon, zested and halved
2 teaspoons ground cumin
1 teaspoon ground turmeric
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 pound boneless skinless chicken breasts (about 2 breasts), cut into 1- to 1 1/2-inch cubes
4 Persian cucumbers
3 to 4 sprigs dill, fronds picked
One 8-ounce block halloumi, cut into eight 1/4-inch thick slices
4 pitas
Tahini, for drizzling

Steps:

Soak the skewers in water for at least 30 minutes. Preheat the grill to 375 degrees F or preheat a large grill pan over medium heat. Clean and oil the grates or grill pan.
Combine the lemon zest with the 2 tablespoons grapeseed oil, the cumin, turmeric, salt, garlic powder and pepper in a medium bowl; stir together. Add the chicken and toss to coat. Let sit for 5 minutes to 1 hour, then thread 5 to 6 chicken cubes onto each skewer.
While the chicken marinates, peel the cucumber into long ribbons with a vegetable peeler. Transfer to a small bowl. Add the dill fronds, the juice from 1/2 of the zested lemon and a sprinkle of salt and pepper. Toss and set aside until ready to serve.
Grill the skewers, turning every 3 to 4 minutes, until the chicken is cooked through and all sides are charred, 8 to 10 minutes total. Remove to a platter and squeeze juice from the remaining 1/2 lemon over the top.
Two minutes before the chicken is done cooking, grill the halloumi until warmed through and lightly charred, about 1 minute per side.
For each serving, top 1 pita with some of the cucumber salad, 1 to 2 slices of the halloumi and 2 chicken skewers. Drizzle with tahini and serve.

Tips:

Choose firm and fresh halloumi cheese for the best grilling results.
Slice the halloumi into 1-inch thick slabs for even cooking.
Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning.
Use a variety of vegetables for your kebabs, such as zucchini, bell peppers, onions, and tomatoes.
Marinate the halloumi and vegetables in a mixture of olive oil, lemon juice, herbs, and spices for extra flavor.
Grill the kebabs over medium heat for 8-10 minutes, turning occasionally, until the halloumi is golden brown and the vegetables are tender.
Serve the kebabs immediately with your favorite dipping sauce, such as tzatziki or hummus.

Conclusion:

Grilled halloumi kebabs are a delicious and easy-to-make summer meal. They are perfect for a barbecue or picnic and can be enjoyed by people of all ages. With a variety of vegetables and marinades to choose from, there are endless possibilities for creating your own unique kebabs. So fire up the grill and enjoy this tasty and healthy dish!