Best Halloumi Skewers Recipes

GRILLED HALLOUMI AND MUSHROOM SKEWERS WITH QUINOA AND PESTO

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Thread mushrooms, halloumi cheese, and tomatoes onto skewers. Cook under the broiler, rotating the skewers a few times, until halloumi beings to turn golden and the vegetables are cooked through, about 5 minutes
• Stir pesto and olive oil together in a bowl; add enough oil to reach the desired consistency.
• Divide quinoa between 2 plates and place skewers on top. Lightly drizzle with pesto mixture.

HALLOUMI AND VEGETABLES SKEWERS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the olive oil, sweet chilli sauce, salt, and pepper.
• On soaked bamboo sticks, skewer on the halloumi cubes, then courgette chunks and cherry tomatoes. Repeat until the skewer is full. Brush the sweet chilli oil mix onto to skewer.
• On a coal BBQ, cook the steak skewers for 2-3 minutes a side, until the cheese and vegetables are soft and turn golden brown.
• Enjoy!

HALLOUMI SKEWERS

Steps:

• Slice the halloumi into large chunks and thread onto three skewers. Light the barbecue. Brush the skewers with your chosen glaze and, when the flames have died down, cook for 1-2 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the remaining glaze and cook for another 1 min on each side.

COURGETTE & HALLOUMI SKEWERS

Steps:

• Mix the chilli, half the mint, lemon zest and juice, oil, courgettes and halloumi. Leave to marinate for 30 mins. Soak 8 wooden skewers for 20 mins.
• Thread the courgettes and halloumi onto the skewers. Cook on the BBQ, or under a grill, for 7-8 mins, turning halfway through and basting with the remaining marinade. Scatter over remaining mint.

LEMON & ROSEMARY HALLOUMI SKEWERS

Steps:

• Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.
• Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.

HALLOUMI & MUSHROOM SKEWERS

Steps:

• Cut halloumi into similar sized chunks to the mushrooms. Hold a skewer and rosemary stick together and thread some cheese and mushrooms through both (this will make the skewers more stable when cooking). Repeat until everything is used up. Grind over black pepper, drizzle with olive oil and set aside until ready to barbecue.
• Zest and halve the lemons, then mix the zest with the parsley and a squeeze of juice. Set aside.
• To cook the skewers, simply place over hot coals and turn two or three times - they will take 5-10 mins to cook. Char the lemon halves, cut side down, at the same time. Serve lemons alongside skewers for squeezing over, scattered with the parsley mixture.

GRILLED HALLOUMI SKEWERS

Steps:

• In a large bowl whisk together olive oil, vinegar, herbs, red pepper flakes, and olives and season with salt and pepper, to tastes. Add the cheese and potatoes and toss until completely coated. Cover and put in the refrigerator to marinate for 1 to 2 hours.
• Preheat a grill or grill pan over medium-high heat.
• Soak wooden skewers in water to prevent them from burning. Skewer 1 piece of cheese then a potato followed by another piece of cheese on each skewer. Put the skewers on a well oiled grill and cook for 3 to 4 minutes per side. Remove the skewers from the grill to a serving platter and serve with a drizzle of the marinade.

CHORIZO AND HALLOUMI SKEWERS

Steps:

• Preheat a BBQ plate or chargrill to a medium heat; cook chorizo for 1 minute on each side; combine the lemon zest, parsley and garlic in a small bowl and set aside; thread the chorizo, halloumi and olives onto the skewers and brush the skewered ingredients with oil.
• Cook the skewers, turning them occasionally, for 4-5 minutes or until the chorizo and halloumi are browned and heated through.
• Sprinkle the skewered Chorizo and Halloumi with the lemon mixture and serve.

BBQ HALLOUMI SKEWERS

Steps:

• To remove excess saltiness, soak the halloumi in cold water for 2 hrs, or overnight. Cut the halloumi into 4 long pieces and thread onto metal skewers, or wooden ones that have been soaked for 10 mins. Drizzle with the oil, then sprinkle with the oregano and a good grind of cracked black pepper.
• Heat an outdoor barbecue, or use a hot griddle pan. Grill for 2-3 mins each side, then serve with the sauces (see 'goes well with', below right).

LEMON & ROSEMARY HALLOUMI SKEWERS

Steps:

• 1. Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins. 2. Cut the other lemon into 2 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Cook on a griddle for 3-4 mins until charred. Serve with houmous and couscous. 237 kcalories, protein 12g, carbohydrate 3g, fat 20 g, saturated fat 9g, fibre 1g, sugar 2g, salt 2.06g

HALLOUMI AND OLIVES SKEWERS

Steps:

• Brush the cheese and olives with olive oil and skewer alternating onto 4 skewers. Place onto a medium hot oiled grill for 2 minutes on each side, or until marked.
• Grill lemons cut side down till marked.
• Remove cheese and sprinkle with oregano. Remove lemons.
• Drizzle the olive oil on top and squeeze the lemon juice over the cheese. Serve with grilled pita bread.

HALLOUMI SKEWERS WITH TAHINI SAUCE AND DUKKAH

Steps:

• Combine halloumi cheese, eggplant, red onion, red bell pepper, whole cherry tomatoes, and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Slide 1 piece each eggplant, bell pepper, onion, halloumi cheese, tomato,radish, halloumi cheese, onion, bell pepper, and eggplant onto a skewer. Repeat with remaining skewers, cheese, and vegetables. Reserve any remaining marinade in the bowl.
• Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
• Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with fresh cilantro and dukkah before, and serve with lemon wedges.

MEMBRILLO-GLAZED HALLOUMI SKEWERS

Steps:

• Melt the membrillo and sherry together in a small pan until syrupy. Leave to cool slightly.
• Cut the halloumi into long rectangular strips about 2cm wide, then in half again (where it naturally starts to separate) and thread onto thin skewers. Brush the halloumi generously with the glaze.
• Oil the bars of a barbecue, then light it and wait until the flames have died down and the coals are ashy white, or use an oiled griddle pan to stop the halloumi from sticking, then grill or griddle for 1-2 mins on each side until golden and charred. Turn only after the pieces of halloumi release themselves from the grill and it's easier to use tongs to pick up the cheese, rather than handling the skewers. Squeeze over a little lemon, or drizzle with the sherry vinegar to serve.

TAMARIND SQUASH & HALLOUMI SKEWERS

Steps:

• Bring a large pan of salted water to the boil. Add the squash and cook for 10-15 mins or until slightly tender (if you're going to cook the squash in a griddle pan, boil for an extra few mins as it's not as fierce as a barbecue). Drain and set aside.
• To make the marinade, whisk the tamarind with 2 tbsp boiling water. Once dissolved, whisk together with the soy sauce, sesame oil, garlic, lime zest and juice, chilli and brown sugar. Keep whisking until the sugar has dissolved, then season to taste.
• In a large bowl, toss together the squash, halloumi, marinade and herbs. Allow to marinate for at least 1 hr. Once marinated, alternately thread the squash and halloumi onto the skewers. Drizzle with a little of the remaining marinade.
• If barbecuing, put the skewers directly on the BBQ and cook for 3-4 mins on each side or until lightly charred, brushing with the marinade as they cook. Alternatively, heat a griddle pan until really hot and cook the skewers for 5 mins on either side. Serve immediately.