Best Grilled Halloumi Kebabs Recipes

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

Ingredients

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

GRILLED CHICKEN KEBABS WITH PITA, HALLOUMI AND SHAVED CUCUMBER SALAD

Grilled Chicken Kebabs with Pita, Halloumi and Shaved Cucumber Salad image

Provided by Megan Mitchell

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons grapeseed oil, plus more for greasing
1 lemon, zested and halved
2 teaspoons ground cumin
1 teaspoon ground turmeric
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 pound boneless skinless chicken breasts (about 2 breasts), cut into 1- to 1 1/2-inch cubes
4 Persian cucumbers
3 to 4 sprigs dill, fronds picked
One 8-ounce block halloumi, cut into eight 1/4-inch thick slices
4 pitas
Tahini, for drizzling

Steps:

Soak the skewers in water for at least 30 minutes. Preheat the grill to 375 degrees F or preheat a large grill pan over medium heat. Clean and oil the grates or grill pan.
Combine the lemon zest with the 2 tablespoons grapeseed oil, the cumin, turmeric, salt, garlic powder and pepper in a medium bowl; stir together. Add the chicken and toss to coat. Let sit for 5 minutes to 1 hour, then thread 5 to 6 chicken cubes onto each skewer.
While the chicken marinates, peel the cucumber into long ribbons with a vegetable peeler. Transfer to a small bowl. Add the dill fronds, the juice from 1/2 of the zested lemon and a sprinkle of salt and pepper. Toss and set aside until ready to serve.
Grill the skewers, turning every 3 to 4 minutes, until the chicken is cooked through and all sides are charred, 8 to 10 minutes total. Remove to a platter and squeeze juice from the remaining 1/2 lemon over the top.
Two minutes before the chicken is done cooking, grill the halloumi until warmed through and lightly charred, about 1 minute per side.
For each serving, top 1 pita with some of the cucumber salad, 1 to 2 slices of the halloumi and 2 chicken skewers. Drizzle with tahini and serve.