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Monday, 22 July 2019

Halloumi and Vegetable Skewers : BBQ - Griddle - Grill

These halloumi and vegetable skewers are so versatile, and although this recipe uses red peppers, small shallots and baby button mushrooms, you could use just about any vegetable e.g. courgette (zucchini), aubergine (eggplant) and red onions.

Serves Four
225 g (lighter) halloumi, cubed
2 red peppers, de-seeded and cut into bite-size pieces
8 small shallots, peeled
100 g baby button mushrooms, halved
2 tbsp. freshly squeezed lemon juice
60 ml olive oil
2 tbsp. chopped fresh mint
1 pinch of crushed chillies 

1. Spear the halloumi, peppers, shallots and mushrooms, alternating each, onto four metal skewers (if using wooden skewers soak them for 30 minutes first to prevent burning). Arrange in a shallow dish and set aside.
2. Whisk together the dressing ingredients, adding the chilli flakes sparingly unless you like things spicy. Drizzle most of the dressing over the skewers and turn to coat. Marinate for 10 minutes.

3. Heat the barbecue to medium-high (or use a griddle pan over a medium heat if not barbecuing). Cook the skewers for 4-5 minutes, then turn and cook for a further 3-4 minutes, until the vegetables start to soften and char around the edges. Take off the barbecue – the metal skewers will be very hot, so be careful – and drizzle over the remaining dressing. 
Nutritional Details: 
Each serving provides 
27.8g Fat 7.7g Carbohydrate 2.3g Fibre 14.7g Protein 
From an original idea here 

Halloumi is a firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk.

In texture, halloumi is similar to a firm mozzarella, making it a popular ingredient in Middle Eastern cooking. Unlike mozzarella, however, it has a strong salty flavour, particularly when preserved in brine.

Buyer's guide:
The best halloumi is made from sheeps’ milk, and will come from Cyprus, although these days you can even find varieties made in Britain.

Halloumi will keep in the fridge for many months if left in its original packaging, complete with brine or whey. Once opened, submerge in salt water and refrigerate.

In the Middle East, halloumi is usually fried or grilled to take advantage of its high melting point. Although halloumi can be eaten straight from the packet, some chefs recommend soaking it in buttermilk for a day or two before preparing, to give it a richer, less salty flavour.

A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Jules said...

This is one of my favourites. Squeaky cheese!


Otra buena forma de introducir las verduras en la dieta. me gusta la idea.


Valerie-Jael said...

Sounds great! Valerie

Elephant's Child said...

Haloumi is too salty for me. I wonder whether other cheeses would work as well...

Terri said...

I love veggie skewers straight from the grill! I have never heard of this cheese though- that is a new one for me.

Tom said...

...a colorful meal!

Miss Val's Creations said...

I have never had Halloumi so I will have to look for it! I do love most cheeses!

Lowcarb team member said...

Elephant's Child said...
Haloumi is too salty for me. I wonder whether other cheeses would work as well...

Hello, and many thanks for your comment and question.
Halloumi is quite salty so does not suit everyone.

Halloumi Cheese is quite often called 'grilling cheese' so there may be alternatives in a store near you, that is not quite as salty … it may be worth checking.

Alternatively this article may be of help:
Halloumi cheese substitute
A good Halloumi Cheese Substitute should have a high melting point and be suitable for frying and grilling.
Halloumi Alternatives include Cheese Curds, Paneer, Leipäjuusto, Juustoleipä, Nablusi, Queso Fresco, Vlahotiri, Graviera, Kefalograviera, Kasseri, Fefalotyri, Formaela and Feta.

You may also like to read this article:
Here are four cheeses that could be considered instead of Halloumi

Paneer - is a fresh cheese common in the Indian subcontinent. Made from curdling cow’s milk with a vegetable-derived acid (like lemon juice), it has the same solid consistency as halloumi (and looks the same to the naked eye). Although it has the desirable non-melting properties of halloumi, it isn’t as salty and flavoursome so it works better in curries or with sauces rather than dry.

Kefalotyri - is a Greek cheese made from sheep or goat milk rather than cow. It also has a high melting point so you’re not going to turn your grill into a hot mess. Once cooked kefalotyri has a creamier texture than halloumi and packs a salty punch (but with a bit less tang).

Queso Para Freir - which in Europe might be harder to come by, Queso Para Freir (roughly translated to ‘cheese for frying’) as it is a staple in Mexico and central America. Appreciated for the same qualities as halloumi (holding its shape when heated) it also forms that delicious golden brown crust while maintaining an unmelted interior.

Manouri (or feta) - this Greek cheese is probably the least similar to halloumi in that it is more crumbly and semi-soft so probably wouldn’t fare too well on a hot grill (unless you love washing up afterwards?). But it does work well when baked in the oven – pop it inside some tin foil. If you can’t find manouri then baked feta does the job.

Hope the above suggestions may help.

All the best Jan

peppylady (Dora) said...

Mushroom usual sells me a recipe.
Coffee is on

Lee said...

'Tis time for my lunch...and your post has heightened my appetite! I'm having avocado on toast...topped with sliced tomato, and sprinkled with salt, pepper and curry powder. :)

Iris Flavia said...

That´s a very good tip, soaking wooden skewers, as we have those!
Sounds like a yummy alternative to the slowly boring getting meat!

Jo said...

I still haven't tried halloumi but I like the look of these skewers, I may just give them a go.

sheila 77 said...

This looks like a great idea, It's good to have a new Halloumi recipe and any recipe at this time of year that includes courgettes is well received here.

JFM/Jan said...

Thank you Jan for all of the time and work you put into this very helpful blog.
This post is another winner 💮

R's Rue said...


My name is Erika. said...

I know I have never tasted but don't think I've even seen haloumi. I am glad you defined what it was. I suppose I could substitute another cheese for that. I am starting to get zucchini (courgettes) in the garden and I al always looking for interesting ways to use them. Thanks so much for recipe. Hugs-Erika

Thickethouse.wordpress said...

This looks great for summer. I would use on of the Mexican cheeses that can be fried which I can find more easily around here. Queso para freir.

mamasmercantile said...

Looks delicious. I must admit I have never tried haloumi before.

Eliane said...

suas receitas são sempre muito apetitosas e nos trazem vontade de cozinhar.
grande abraço.

DeniseinVA said...

You shared this at an ideal time Jan. We have just discovered how much we enjoy Halloumi. Thank you for the recipe and the information you share always :)

Carol Blackburn said...

Well I never thought of Halloumi on my veggie kabobs! Gotta try this one..... Thanks.

Conniecrafter said...

that sounds great, I have had kabobs at others house but we have never made them here

Sami said...

Love halloumi cheese, never thought of using it in skewers, what a fabulous idea Jan.

dellgirl said...

What a delicious recipe, so yummy it makes my mouth water. Nice job and very well done. Thanks for putting this together and for sharing it.

William Kendall said...

I've never heard of that kind of cheese.