Halloumi Vegetable Skewers Recipe

Halloumi cheese: A semi-hard cheese that holds up well to grilling, providing a salty and savory flavor.

Red bell pepper: Adds a sweet and slightly tangy taste, along with a vibrant red color.

Yellow bell pepper: Similar to the red bell pepper, it adds sweetness and a bright yellow hue.

Zucchini: Offers a mild flavor and tender texture when grilled.

Red onion: Provides a sharp, slightly sweet taste that mellows when grilled.

Olive oil: Used to coat the ingredients, helping them to cook evenly and adding a rich flavor.

Dried oregano: Adds a hint of earthy and aromatic flavor to the skewers.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

When threading the halloumi and vegetables onto the skewers, make sure to leave a little space between each piece. This allows for even cooking and ensures that the vegetables become tender without overcooking the halloumi. Additionally, soaking wooden skewers in water for about 30 minutes before using them can prevent them from burning on the grill.

• halloumi cheese - Substitute with paneer: Paneer has a similar texture and grilling properties, making it a good alternative for halloumi.

• red bell pepper - Substitute with green bell pepper: Green bell peppers offer a similar crunch and flavor profile, though slightly more bitter.

• yellow bell pepper - Substitute with orange bell pepper: Orange bell peppers provide a similar sweetness and color variety.

• zucchini - Substitute with eggplant: Eggplant has a similar texture when grilled and absorbs flavors well.

• red onion - Substitute with white onion: White onions have a similar texture and slightly milder flavor when grilled.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it suitable for grilling.

• dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor that complements grilled vegetables.

• salt - Substitute with sea salt: Sea salt provides a similar level of seasoning with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, though slightly milder.

• Allow the halloumi and vegetable skewers to cool completely before storing. This prevents condensation, which can make the skewers soggy.
• Place the cooled skewers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. The halloumi will retain its texture, and the vegetables will stay fresh.
• For longer storage, consider freezing the skewers. Wrap each skewer individually in plastic wrap to prevent freezer burn.
• Place the wrapped skewers in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2 months. When ready to use, thaw in the refrigerator overnight.
• Reheat the skewers on a grill or in an oven preheated to 350°F (175°C) for about 10 minutes, or until heated through. This will help maintain the halloumi's delightful texture and the vegetables' vibrant flavors.
• Avoid microwaving, as it can make the halloumi rubbery and the vegetables mushy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the halloumi vegetable skewers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until the vegetables are heated through and the halloumi is warm.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the skewers in the skillet and cook for about 5-7 minutes, turning occasionally, until the vegetables and halloumi are warmed through.

• Microwave Method: Place the skewers on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Be cautious not to overheat, as the halloumi can become rubbery.

• Grill Method: Preheat your grill to medium heat. Place the skewers back on the grill and heat for about 5 minutes, turning occasionally, until the vegetables and halloumi are warmed through and have a slight char.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the skewers in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. The halloumi will become slightly crispy on the outside while staying soft inside.

• Grill: used to cook the skewers, providing a smoky flavor and char to the halloumi and vegetables

• Large bowl: used to mix the olive oil, dried oregano, salt, and black pepper with the halloumi and vegetables

• Skewers: used to thread the halloumi and vegetable chunks for grilling

• Tongs: used to turn the skewers on the grill to ensure even cooking

• Cutting board: used as a surface to cut the halloumi, bell peppers, zucchini, and red onion into chunks

• Chef's knife: used to cut the halloumi and vegetables into the appropriate sizes for skewering

• Measuring spoons: used to measure the olive oil, dried oregano, salt, and black pepper accurately

• Serving platter: used to serve the grilled halloumi vegetable skewers once they are cooked

Prep ingredients ahead: Cut halloumi cheese and vegetables the night before and store them in the fridge.

Use pre-cut veggies: Buy pre-cut bell peppers, zucchini, and red onion to save chopping time.

Marinate early: Mix olive oil, dried oregano, salt, and black pepper with the halloumi and vegetables a few hours before grilling.

Opt for metal skewers: Use metal skewers to avoid soaking wooden ones and save time.

Batch grilling: Grill multiple skewers at once to reduce cooking time.