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.
- 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
- 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.