Ingredients
- Halloumi Cheese (500g): The star of the show! Halloumi is a semi-hard, unripened brined cheese with a high melting point, making it perfect for grilling. Look for full-fat halloumi for the best flavor and texture.
- Cherry Tomatoes or Grape Tomatoes (500g): Choose ripe and firm tomatoes. Cherry tomatoes offer a delightful sweetness and pop, while grape tomatoes are slightly less sweet but still delicious.
- Red Onion (1 large): Adds a pungent and slightly sweet flavor that complements the halloumi and tomatoes. Red onion also grills beautifully, becoming tender and caramelized.
- Bell Pepper (1-2, any color): Adds color, sweetness, and a slight crunch. Red, yellow, or orange bell peppers work best for their sweeter flavor profile. Green bell peppers can also be used for a slightly more bitter note if preferred.
- Fresh Basil Leaves (1/2 cup, packed): Provides a fresh, aromatic, and slightly peppery flavor that enhances the Mediterranean vibe of the dish.
- Olive Oil (1/4 cup): Used for brushing the skewers to prevent sticking and to help with even grilling. Extra virgin olive oil adds the best flavor.
- Lemon Juice (2 tablespoons): Brightens the flavors and adds a touch of acidity that balances the richness of the halloumi. Freshly squeezed lemon juice is highly recommended.
- Dried Oregano (1 teaspoon): A classic Mediterranean herb that adds a warm, slightly pungent, and aromatic flavor.
- Garlic Powder (1 teaspoon): Adds a savory and aromatic depth of flavor.
- Salt and Black Pepper: To taste, for seasoning and enhancing the overall flavors. Flaky sea salt and freshly ground black pepper are ideal.
- Optional: Balsamic Glaze (for drizzling): Adds a sweet and tangy finish that beautifully complements the grilled flavors.
Instructions
- Prepare the Halloumi: Remove the halloumi from its packaging and pat it dry with paper towels. This helps it to brown nicely on the grill. Cut the halloumi into cubes, approximately 1-inch in size. You want them large enough to stay on the skewers and not fall through the grill grates, but also manageable to cook evenly.
- Prepare the Vegetables: Wash the cherry or grape tomatoes and set them aside. Peel the red onion and cut it into wedges or chunks, roughly the same size as the halloumi cubes. If using bell peppers, wash them, remove the seeds and membranes, and cut them into squares or chunks that are also similar in size to the halloumi and onion. Try to ensure all your ingredients are similarly sized for even cooking on the skewers.
- Assemble the Skewers: Thread the halloumi, tomatoes, red onion, and bell pepper onto skewers. You can use metal skewers or wooden skewers (if using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning). Alternate the ingredients as you thread them onto the skewers for visual appeal and a balanced flavor in each bite. Don’t overcrowd the skewers; leave a little space between each piece to allow for even grilling and airflow.
- Make the Marinade (Optional but Recommended): In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. This simple marinade adds a layer of flavor to the vegetables and halloumi.
- Marinate the Skewers (Optional): If using the marinade, brush it generously over all sides of the assembled skewers. You can let them marinate for 15-30 minutes at room temperature or in the refrigerator. Marinating for a longer time (up to an hour in the fridge) will enhance the flavors, but even a short marinating time will make a difference. If you are short on time, you can skip the marinating step and simply brush the skewers with olive oil before grilling.
- Preheat the Grill: Preheat your grill to medium-high heat. For a gas grill, this is typically around 375-450°F (190-230°C). For a charcoal grill, the coals should be glowing red with a light layer of ash. Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Grill the Skewers: Place the skewers directly onto the preheated grill grates. Grill for about 2-3 minutes per side, or until the halloumi is nicely golden brown and slightly charred, and the vegetables are tender and slightly softened. Turn the skewers occasionally to ensure even grilling on all sides. Keep a close eye on them as halloumi can brown quickly. You want it to be golden and slightly crispy on the outside but still soft and squeaky on the inside. The tomatoes should be softened and slightly blistered, and the onions and peppers should be tender and have grill marks.
- Add Fresh Basil: In the last minute of grilling, sprinkle fresh basil leaves over the skewers. The heat will slightly wilt the basil and release its fragrant aroma.
- Serve Immediately: Remove the grilled halloumi and tomato skewers from the grill and serve immediately. They are best enjoyed hot off the grill when the halloumi is perfectly squeaky and the vegetables are tender and flavorful.
- Optional Balsamic Glaze Drizzle: If desired, drizzle balsamic glaze over the skewers just before serving for an extra touch of sweetness and tang.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 30g
- Protein: 30g