Best Halloumi Kebabs With Thyme Lemon Baste 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

HALLOUMI KEBABS MARINATED IN TANDOORI YOGURT SPICE

Halloumi Kebabs Marinated in Tandoori Yogurt Spice image

From Terre a Terre delicious spiced halloumi served on a bed of sweet lemony onions. Needs to marinate for 24 hours for best results.

Provided by lindseylcw

Categories Lunch/Snacks

Time 17m

Yield 6 skewers, 3-6 serving(s)

Number Of Ingredients 19

Ingredients

750 g halloumi cheese
150 g red onions
5 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon caster sugar
6 cherry tomatoes
1 tablespoon sunflower oil
2 tablespoons sunflower oil
3 teaspoons ground coriander
3 teaspoons ground cumin
3 teaspoons paprika
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon chili powder
2 teaspoons garlic puree
3 teaspoons chopped mint leaves
2 tablespoons lime juice
150 ml yogurt
50 ml water

Steps:

Cut the halloumi into 18 cubes rinse in cold water and drain.
Next prepare the marinade, heat the oil in a small stainless steel saucepan and warm all the spices together, stirring constantly - DO NOT let burn.
Put this spice mix into a bowl and stir in the garlic puree, mint, lime, yogurt and water. Mix well.
Add the halloumi to the marinade and make sure every piece is fully coated. Cover and refrigerate for 24 hours.
Segment the onions by cutting in half crossways, put halves flat side down and cut each half into 4 chunks. Take each chunk and separate out the onion layers into individual pieces.
Bring a pan of salted water to the boil and put in the onion pieces, boil for about 5 mins until soft. Remove from heat, drain and, while still hot, toss in the seasoned lemon juice - made by mixing the lemon juice, salt and sugar in a bowl.
Leave to marinate for 15 mins then drain.
Drain the marinated halloumi and tread onto skewer (you will need 6) then thread 3 pieces of onion and another halloumi till you have 3 pieces of halloumi on each skewer finish off with a tomato.
Griddle when ready for no more than 30-40 seconds on each side.
Serve on the remaining onions and plenty of green crispy salad.