Best Halloumi Cheese Kebabs Recipes

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.

MARINATED VEGGIE KEBABS WITH HALLOUMI CHEESE

Steps:

• Preheat a grill to medium-high heat.
• For the marinade: Whisk together the oil, vinegar, mustard, basil, honey, salt, pepper and garlic in a small bowl. The marinade can be made 2 days in advance and kept in the refrigerator.
• For the veggies and cheese: Place the mushrooms, tomatoes, chile pepper, squash and zucchini in a plastic bag and pour the marinade over. Marinate for 3 to 4 hours.
• Remove the vegetables from the marinade, reserving any leftover marinade. Thread each type of vegetable all onto 1 skewer to ensure proper cooking time for each vegetable. Place the zucchini, squash, pepper and mushroom skewers on the grill first. Grill, turning once, until the vegetables have charred and softened, 8 to 10 minutes. Grill the halloumi and cherry tomatoes, 3 to 4 minutes.
• Once the vegetables are cooked, transfer them from the skewer to a bowl. Toss with extra marinade. Serve the vegetables with toothpicks and the Spicy Avocado Dill Dip.
• Mash the avocado with a fork in a medium bowl. Add the sour cream and whisk until well combined. Stir in the dill, scallions, garlic, jalapeno, salt and black pepper. Chill in the refrigerator for about 30 minutes. Serve with chips or vegetable crudites and garnish with a few sprigs of fresh dill.