Grilled Halloumi Skewers with Zucchini, Peppers and Tomatoes

 

INGREDIENTS

  • 2 8oz packs of halloumi cheese (cut into large 1 inch cubes)

  • 2 small zucchinis (cut into 1/2 inch discs)

  • 1 small red onion (peeled and cut into small quarters)

  • 2 bell peppers

  • 1 small pint cherry tomatoes

  • 1/4 cup olive oil

  • 2 Tbsp red wine vinegar

  • 1 whole lemon (juiced)

  • 1 tsp honey

  • 1 tsp dried oregano

  • 1/2 tsp garlic powder

  • 1/4 tsp ground black pepper

  • 1/4 tsp kosher salt

  • 7-8 skewers

 
 

DIRECTIONS

  1. Soak wooden skewers for 10 minutes prior to use.

  2. In a large bowl whisk together: 1/4 cup olive oil, 2 tbsp red wine vinegar, lemon juice, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp ground black pepper, 1/4 tsp kosher salt.

  3. Once the marinade is combined, toss in all the veggies: sliced zucchini, red onion, bell peppers, and cherry tomatoes. Using tongs or a spoon, mix the vegetables in the marinade to fully coat. I do not include the halloumi in this step, because it is fragile and will break apart. You can marinate the vegetables in the fridge for 30 minutes or go straight to skewering.

  4. Preheat the grill to 400°F. While the grill heats, skewer the halloumi and marinated vegetables, alternating. When skewering the halloumi, be gentle and use a twisting motion when putting on the skewer so it does not crack apart. Brush the skewers with the leftover marinade.

  5. Place skewers on the grill a few inches apart. Grill on one side for 5-7 minutes until the halloumi begins to char. Using a spatula, loosen the halloumi from the grill grate before flipping the skewer with tongs. Repeat on the other side for another 5 minutes until the following side is charred.

  6. Remove from the grill and serve while warm. Enjoy!