Best 2 Grilled Halloumi Kebabs Recipes

Grilled halloumi kebabs are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. Made with succulent halloumi cheese, grilled vegetables, and flavorful herbs, these kebabs are a perfect balance of textures and flavors. Whether you're hosting a backyard barbecue or simply looking for a healthy and satisfying meal, this easy-to-follow guide will provide you with everything you need to create mouthwatering grilled halloumi kebabs that will impress your taste buds and leave you craving more.

Here are our top 2 tried and tested 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.

Tips:

Choose high-quality halloumi: Look for halloumi that is firm and has a slightly spongy texture. Avoid halloumi that is too soft or crumbly.
Cut the halloumi into thick slices: This will help to prevent the halloumi from falling apart on the skewers.
Marinate the halloumi: Marinating the halloumi in olive oil, herbs, and spices will help to add flavor and prevent the halloumi from drying out.
Skewer the halloumi: Use metal skewers or wooden skewers that have been soaked in water to prevent them from burning. Thread the halloumi onto the skewers, alternating with vegetables and other ingredients.
Grill the halloumi kebabs over medium heat: This will help to prevent the halloumi from burning. Cook the kebabs for 5-7 minutes per side, or until the halloumi is golden brown and slightly charred.
Serve the halloumi kebabs immediately: Halloumi is best served hot off the grill. You can serve the kebabs with a variety of dipping sauces, such as tzatziki sauce, hummus, or tahini sauce.

Conclusion:

Grilled halloumi kebabs are a delicious and easy-to-make appetizer or main course. They are perfect for summer grilling and can be enjoyed by people of all ages. With a few simple tips, you can make perfect grilled halloumi kebabs that will impress your friends and family.