Haloumi Skewers Recipes

HALLOUMI SKEWERS RECIPE

Steps:

• Mix the garlic, olives and olive oil together to make the marinade.
• Cut the cheese into 2.5cm (1in) cubes.
• Cut tomatoes into four and remove the seeds. Cut potatoes in half length-ways.
• Chop the remaining vegetables into 2.5cm (1in) cubes and thread them onto skewers with the potatoes and tomatoes.
• Marinate the kebabs for 2 hrs.
• Cook over barbecue or grill until tender, turning after 2 mins on each side, and serve immediately in pitta bread or on a bed of salad.

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.

HALLOUMI AND VEGETABLE SKEWERS RECIPE

Steps:

• Whisk together oil, lemon juice, vinegar, garlic, oregano, and mint in a large bowl. Season with salt and pepper to taste.
• Add cheese, zucchini, onion, and tomatoes, and toss to combine.
• Thread cheese, zucchini, onion, and tomatoes on pre-soaked skewers.
• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers over direct heat until cheese browns and zucchini has slightly softened, 3-5 minutes per side. Remove skewers from the grill to a serving platter. Squeeze lemon wedges over skewers and serve immediately with tzatziki and warm pita.

HALLOUMI SKEWERS

Steps:

• Slice the halloumi into large chunks and thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze and, when the flames have died down, cook for 1-2 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the remaining glaze and cook for another 1 min on each side.

HALLOUMI SKEWERS

Steps:

• Start with the marinade. Peel the garlic, and finely grate into a large bowl with the zest of 1 lemon. Cut the peaches into quarters, removing the stones, and finely grate just one quarter into the mix. Add all the remaining peach quarters, squeeze in most of the lemon juice (save a little for later), add 4 tablespoons of oil and the oregano. Season with black pepper, and lightly toss together.
• Score both sides of each block of halloumi in a criss-cross fashion, going about ½cm deep, then cut each into 6 chunks and add to the peaches.
• Cut the bread into chunks about the same size as the halloumi, add to the bowl and toss it all together.
• Take a bit of pride in skewering everything up onto 4 long skewers, then cook on the barbecue, or in a griddle pan, until golden and beautifully charred. Move to a serving platter.
• Tear off the top leafy half of the parsley and dress with the remaining lemon juice, a little oil and a pinch of salt, then scatter over the skewers. Crush the pistachios in a pestle and mortar and sprinkle over the top, then drizzle with the honey to finish.

HALOUMI SKEWERS

Steps:

• Cut the Saputo Doré-Mi Haloumi cheese into 2 cm cubes.
• Halve the zucchinis and bell peppers lengthwise, then thinly slice them. Peel and chop the onions into 3/4-inch pieces.
• To make the marinade, whisk together the olive oil, lemon juice, oregano, mustard. Thread the Haloumi cheese, bell peppers, zucchini and onion onto eight skewers.
• Brush the skewers with the marinade, stirring it first to make sure the ingredients are blended.
• Cook on the barbecue or on a grill over medium heat for 8 to 10 minutes, then season with salt and pepper to taste.

COURGETTE & HALLOUMI SKEWERS

Steps:

• Mix the chilli, half the mint, lemon zest and juice, oil, courgettes and halloumi. Leave to marinate for 30 mins. Soak 8 wooden skewers for 20 mins.
• Thread the courgettes and halloumi onto the skewers. Cook on the BBQ, or under a grill, for 7-8 mins, turning halfway through and basting with the remaining marinade. Scatter over remaining mint.

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.

BBQ HALLOUMI FAJITA SKEWERS

Steps:

• Combine all the ingredients for the spice mix. Light the barbecue and wait until the coals are ashen.
• Put the peppers, onions and halloumi in a bowl, drizzle with the oil, sprinkle over the spice mix and season with salt and pepper. Gently toss together to coat the veg and cheese, being careful not to break up the halloumi. Thread the peppers, onions and cheese alternately onto the skewers.
• Scoop the avocado flesh into a bowl along with the lime juice and a pinch of salt. Mash everything together with a fork and set aside until you're ready to eat.
• Cook the skewers on the barbecue for 5-8 mins on each side (this will depend on the heat of the barbecue). The peppers, onions and halloumi should be soft and charred in places. Meanwhile, warm the tortilla wraps on the barbecue, then wrap in a clean tea towel to keep warm.
• Serve the skewers alongside the tortillas, smashed avocado, coriander and soured cream, and some chipotle chilli sauce, if you like, then let everyone dig in to assemble their own fajitas.

HALLOUMI KEBABS WITH THYME & LEMON BASTE

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.