Grilled Halloumi Kebabs
Halloumi cheese is unique in that it softens on the grill but doesn’t melt. Its salty chewiness pairs perfectly with sweet bell peppers.Time on the grill lends a nice, caramelized crust to the halloumi, adding sweetness to the normally briny cheese. The copper-colored, malty Lagunitas Censored complements that sweetness and finishes clean, prepping your palate for the next bite.
Ingredients
- 12 six-inch skewers
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry or red wine vinegar
- 1 tablespoon finely chopped fresh Italian parsley
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 small shallot finely chopped
- 9 ounces halloumi cheese cut into 1-inch cubes
- 1 each large red and yellow sweet bell pepper cut into 1-inch by 1½-inch strips
Instructions
- If using wooden skewers, soak them in water for at least 15 minutes to prevent them from burning on the grill. Drain.
- In a small bowl, whisk together the olive oil, vinegar, parsley, thyme, honey, salt, and black pepper. Stir in with the shallot.
- Thread the cheese cubes and pepper slices onto the skewers, alternating them.
- Heat the grill to medium-high heat. Brush the olive oil and herb mixture onto the kebabs. Place the kebabs over indirect heat on the grill and cook for 4 minutes. Use a metal spatula to turn the kebabs gently (the cheese may stick slightly to the grill).
- Brush the kebabs with the remaining herb mixture, and cook for 3 to 5 more minutes or until the peppers are cooked and the cheese is softened. Serve immediately.
Jacqueline Plant
Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.
