Besides its great taste, halloumi holds its shape well under high heat and, unlike beef, chicken, and other proteins, it takes only as long as the vegetables to grill so all the ingredients on your skewers will be done at the same time.
Ingredients
For the marinade:
- 4 garlic cloves
- 1/4 cup fresh herbs such as basil, oregano, and flat-leaf parsley
- 2 tablespoons balsamic vinegar of Modena such as Condimento Barili Exclusivi
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For the skewers:
- 1 pound halloumi cheese block, cut into 1-1/2-inch cubes
- 1 medium zucchini, cut into 3/4-inch rounds
- 1 medium red onion, peeled and cut into 6 wedges
- 2 large bell peppers, any colors, cut into 1-1/2-inch squares
- 8 cremini or white mushrooms, cleaned as needed
Directions
Step 1
Place the garlic and herbs in a mini chopper and process until finely chopped. Add the vinegar, olive oil, salt, and pepper and process until smooth.
Step 2
Place the cheese and all the vegetables in a large bowl and add the marinade; toss well. Let marinate for 20 minutes, then shake off excess marinade and thread equal amounts onto four 12-inch skewers (if using wooden skewers, soak in water for 30 minutes first).
Step 3
Grill over medium-high heat, turning the skewers every 2 to 3 minutes to char all four sides (8 to 12 minutes total). Remove from the grill as soon as you see a light char.
Serves 4 as an appetizer or 2 as a main dish
