Halloumi Kebabs Recipes

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HALLOUMI KEBABS WITH THYME & LEMON BASTE



Halloumi kebabs with thyme & lemon baste image

A veggie treat for your barbecue

Provided by Ainsley Harriott

Categories     Main course

Time 25m

Number Of Ingredients 9

2 medium courgettes
1 large red onion
250g low fat halloumi cheese , cut into 16 chunks (we used Cypressa Halloumi Lite)
16 cherry tomatoes
1 tbsp olive oil
2 tbsp lemon juice
2 tsp fresh thyme leaves (preferably lemon thyme)
1 tsp Dijon mustard
pitta bread , to serve

Steps:

  • Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
  • To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
  • Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

Nutrition Facts : Calories 194 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 2.4 milligram of sodium

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

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

HALLOUMI KABOBS



Halloumi Kabobs image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pound halloumi cheese, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 green bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
8 button mushrooms
8 grape tomatoes
Nonstick cooking spray
Chive oil, recipe follows
1 cup canola oil
2 ounces chopped fresh chives
Salt and freshly ground black pepper

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.

GRILLED HALLOUMI AND WATERMELON KEBOBS



Grilled Halloumi and Watermelon Kebobs image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 cups cubed halloumi
2 cups cubed watermelon
Olive oil
Freshly cracked black pepper
Hot honey, to serve
Fresh mint leaves, to serve

Steps:

  • Set up your grill for direct heat by spreading the coals evenly along the bottom. On each skewer, alternately thread the halloumi and watermelon. Drizzle with olive oil and season with pepper. Place on the grill and char, about 1 minute. Flip and char the other side for 30 to 40 seconds. You are looking for grill marks on the watermelon and for the halloumi to get slightly soft. Remove to a platter and drizzle with hot honey. Sprinkle mint over the top and serve.

HALLOUMI KEBABS



Halloumi Kebabs image

Another Halloumi recipe we really like. It serves us two as a main course. Add salt to the marinade if you like, personally I find the Halloumi salty enough. Adapted from a Delia Smith recipe. Marinating time not included. How many skewers will depend on the size of the onion, pepper and how many mushrooms you want to use. It does give you the opportunity to stretch the recipe to four servings. If you do that also increase the marinade ingredients.

Provided by PetsRus

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 10

12 ounces halloumi cheese, cut into 1 inch cubes
1 sweet pepper, any color
1 red onion
some mushroom
2 -3 tablespoons olive oil
1 -2 tablespoon fresh finely chopped herbs (like, thyme, oregano, parsley, mint or any combination that you like or what is available.)
crushed garlic
lime juice or lemon juice
black pepper
skewer (Wooden or metal)

Steps:

  • Cut up the pepper and the red onion to match the size of the cheese cubes.
  • Combine the herbs, garlic, oil, pepper and add lime juice to taste.
  • Add the cheese, pepper, onion and mushrooms to the marinade, mix all together, cover and place in the fridge for 24 hours, give them a stir now and then.
  • Next day, thread the Halloumi mix onto skewers, barbecue or grill them until the cheese is tinged brown on the edges, using the left over marinade for basting.

Nutrition Facts : Calories 157.9, Fat 13.7, SaturatedFat 1.9, Sodium 3.1, Carbohydrate 9.2, Fiber 2, Sugar 4.8, Protein 1.1

HALLOUMI KEBABS



Halloumi Kebabs image

Make and share this Halloumi Kebabs recipe from Food.com.

Provided by Mary Jenny

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

250 g halloumi cheese
1 yellow pepper, deseeded
1 red onion
8 large cremini mushrooms
1 tablespoon olive oil
2 tablespoons chopped fresh coriander
1 lime, juice of
1 garlic clove, crushed
fresh ground black pepper

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.

Nutrition Facts : Calories 66.2, Fat 3.5, SaturatedFat 0.5, Sodium 5.1, Carbohydrate 8.4, Fiber 1.2, Sugar 2, Protein 1.9

HALLOUMI AND VEGETABLE KEBABS



Halloumi and Vegetable Kebabs image

Make and share this Halloumi and Vegetable Kebabs recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 (250 g) packages halloumi cheese
1 red onion
3 red peppers
150 g mushrooms
250 g cherry tomatoes
12 bamboo skewers, soaked in water

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.

Nutrition Facts : Calories 40.8, Fat 0.4, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 8.3, Fiber 2.5, Sugar 5.3, Protein 1.9

HALLOUMI CHEESE KEBABS



Halloumi Cheese Kebabs image

Halloumi cheese is one of the only cheeses you can grill or fry without it melting all over ! Traditionally Cypriot its seen on the BBQ and Grills all over Cyprus and Greece being used in many ways including in pitta breads to make a very tasty sandwich!

Provided by AskCy

Categories     Lunch/Snacks

Time 45m

Yield 2 kebabs, 1-2 serving(s)

Number Of Ingredients 13

2 pita bread
200 g halloumi cheese
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 lemon, juice of
100 g salad leaves, of your choice
1/2 small cucumber, sliced
2 tomatoes, sliced
1 red pepper, sliced into rings (if small enough)
1 red onion, sliced into rings
25 ml tahini, for dressing (you might want to use salad cream, mayo, chilli sauce etc)

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.

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