Best 8 Haloumi Sausage And Pesto Skewers Recipes

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Haloumi sausage and pesto skewers are a delicious and easy-to-make appetizer or main course. The salty, tangy flavor of the haloumi cheese pairs perfectly with the savory sausage and the fresh, herbaceous pesto. These skewers can be cooked on the grill, in a pan, or even in the oven, making them a versatile dish that can be enjoyed year-round. Serve them with a side of your favorite dipping sauce, such as tzatziki or marinara, for a complete and satisfying meal.

Let's cook with our recipes!

GRILLED HALLOUMI SKEWERS



Grilled Halloumi Skewers image

Provided by Brian Boitano

Categories     appetizer

Time 1h33m

Yield 8 servings

Number Of Ingredients 9

1/4 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon fresh finely chopped thyme leaves
1 teaspoon fresh finely chopped rosemary leaves
1/4 teaspoon red pepper flakes
2 tablespoons finely chopped pitted mixed olives
Salt and fresh ground black pepper
1/2 pound halloumi cheese, drained and cut into 1-inch cubes, about 16 pieces
1/3 pound small new potatoes, cut in quarters and boiled until tender

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.

SAUSAGE-AND-PEPPER SKEWERS



Sausage-and-Pepper Skewers image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
4 scallions, roughly chopped
1 tablespoon white wine vinegar

Steps:

  • Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.
  • Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
  • Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
  • Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.
  • Photography by Antonis Achilleos

HALLOUMI SKEWERS



Halloumi skewers image

Make our veggie cheese skewers on a barbecue or griddle pan and add your favourite marinade. We have ideas for three flavour-packed glazes

Provided by Esther Clark

Categories     Dinner, Supper

Time 15m

Number Of Ingredients 2

500g halloumi
your chosen glaze (optional)

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.

Nutrition Facts : Calories 390 calories, Fat 29 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 29 grams protein, Sodium 3.8 milligram of sodium

HALOUMI, SAUSAGE AND PESTO SKEWERS



Haloumi, Sausage and Pesto Skewers image

A simple budget-conscious and yummy everyday recipe with no pretensions to sophistication, which I've adapted from an online recipe from the Australian magazine 'New Idea'. The recipe uses beef sausages, but obviously you could use your favourite sausages. You could also vary the capsicums (or peppers) and use more than one coloured pepper; and you could add a slice of onion onto the skewer. My personal preference is red peppers, but just go with your preference! Love the pesto and haloumi in this recipe! :)

Provided by bluemoon downunder

Categories     Cheese

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

9 thick beef sausages
1 1/2 green capsicum or 1 1/2 red capsicums, cut into 24 pieces
24 cherry tomatoes
1.5 (250 g) blocks halloumi cheese, cut into 24 cubes
baby rocket or baby spinach leaves, to serve
shaved parmesan cheese, to serve
2 tablespoons olive oil
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
2 tablespoons traditional basil pesto

Steps:

  • Cook the sausages in a saucepan of simmering water, uncovered, for 5 minutes; remove the sausages and cool for 5 minutes; cut each sausage into four even pieces.
  • To make the dressing, combine all the ingredients in a jug and mix well.
  • Alternating with each, thread three sausage pieces and two pieces each of capsicum, tomatoes and haloumi onto 12 skewers.
  • Heat a large oiled (preferably non-stick) pan over a high heat; add the skewers; cook in batches, brushing with dressing and turning occasionally, for about 5 minutes, or until browned and heated through.
  • Arrange the haloumi, sausage and pesto skewers on baby rocket leaves or baby spinach leaves and top with shaved parmesan to serve.
  • NOTE: Cooking the sausages in water before grilling or BBQing ensures that they don't burn on the outside before cooking all the way through. If you are using wooden skewers, pre-soak them in water.

HALLOUMI WITH PESTO SPAGHETTI



Halloumi with pesto spaghetti image

A delicious, quick and easy vegetarian recipe, packed with flavours from roasted red peppers, rocket and pesto.

Provided by destinystar123

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Pre-heat over to 200C. Wash the peppers, remove the seeds etc and cut into slices. Coat in olive oil and put into oven for 15-20minutes (turning halfway through) until soft
  • Slice halloumi into thick chunks (about 6 slices if using a normal supermarket pack) and add to oven 5 minutes after peppers have gone in (turn halfway through)
  • Cook pasta according to directions on packet, drain and stir in the pesto
  • Put spaghetti onto plates, share peppers and halloumi between the plates, sprinkle rocket on top and grate over with the vegetarian hard cheese (as close to parmesan as you can get)

HALLOUMI AND VEGETABLES SKEWERS RECIPE BY TASTY



Halloumi And Vegetables Skewers Recipe by Tasty image

Here's what you need: olive oil, sweet chilli sauce, salt, pepper, halloumi cheese, courgette, cherry tomatoes, bamboo skewer

Provided by Evelyn Liu

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 8

½ cup olive oil
¼ cup sweet chilli sauce
1 teaspoon salt
1 teaspoon pepper
1 ¼ cups halloumi cheese, cut into 1-inch (2 1/2cm) cubes
1 courgette, cut into 1-inch pieces
1 cup cherry tomatoes
6 skewers bamboo skewer, soaked in water

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!

Nutrition Facts : Calories 258 calories, Carbohydrate 5 grams, Fat 24 grams, Fiber 0 grams, Protein 5 grams, Sugar 4 grams

HALLOUMI AND OLIVES SKEWERS



Halloumi and Olives Skewers image

Yummy, squeaky and salty! A must try! Grilled cheese and olives! You can serve with wedges of pita as an appetizer or straight off the skewers.

Provided by Rita1652

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

10 pieces one inch halloumi cheese, cubes
10 large pitted kalamata olives (extra large) or 10 olives, of your choice
2 tablespoons picked oregano leaves
1 tablespoon olive oil
1 lemon, juice of, grilled
1 lime, juice of
4 pita bread, grilled

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.

Nutrition Facts : Calories 214.3, Fat 5.3, SaturatedFat 0.7, Sodium 418, Carbohydrate 36.2, Fiber 2, Sugar 1.2, Protein 5.7

GRILLED HALLOUMI AND CHERRY TOMATOES WITH MINT PESTO



Grilled Halloumi and Cherry Tomatoes with Mint Pesto image

Provided by Joanne Weir

Categories     Tomato     Appetizer     Vegetarian     Backyard BBQ     Dinner     Parmesan     Mint     Pine Nut     Summer     Grill     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 1/4 cups (loosely packed) fresh mint leaves
3/4 cup (loosely packed) fresh basil leaves
1/4 cup finely grated Parmesan cheese
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 garlic clove, sliced
2 tablespoons pine nuts, toasted
8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes
12 ounces Halloumi cheese, cut crosswise into 2-inch-thick slices
12 fresh basil leaves, thinly sliced
Special equipment:
3 to 4 long metal skewers

Steps:

  • Combine mint, 3/4 cup basil, Parmesan, 1/4 cup oil, garlic, and pine nuts in processor. Blend until smooth. Season pesto with salt and pepper. Transfer to small bowl.
  • Prepare barbecue (medium-high heat). Thread tomatoes onto skewers. Brush with 2 tablespoons oil; sprinkle with salt. Grill skewers until tomato skins crack, 2 to 3 minutes per side. Grill Halloumi until golden, 2 minutes per side. Transfer cheese to platter.
  • Remove tomatoes from skewers and scatter over cheese. Top with dollops of pesto. Sprinkle with sliced basil and serve.

Tips:

  • Choose the right ingredients: Use high-quality ingredients for the best flavor. Look for fresh, flavorful sausages, firm haloumi cheese, and aromatic pesto.
  • Skewer the ingredients evenly: Make sure the sausages, haloumi, and vegetables are evenly distributed on the skewers. This will help them cook evenly.
  • Don't overcrowd the skewers: Leave some space between the ingredients on the skewers so that they can cook properly.
  • Cook the skewers over medium heat: This will help prevent the ingredients from burning. Turn the skewers occasionally so that they cook evenly on all sides.
  • Serve the skewers with your favorite dipping sauce: A simple tzatziki sauce or a spicy harissa sauce would be great options.

Conclusion:

Haloumi sausage and pesto skewers are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or party. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests. So fire up the grill and get cooking!

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