Grilled Halloumi and Mushroom Skewers Recipe

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

Mushrooms: Button or cremini mushrooms add a meaty texture and earthy flavor to the skewers.

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

Dried oregano: Adds a touch of herbal aroma and flavor to the skewers.

Paprika: Provides a mild, smoky flavor and a hint of color.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the flavor profile.

To ensure even cooking and prevent sticking, soak wooden skewers in water for at least 30 minutes before threading the halloumi and mushrooms. This will help the skewers withstand the grill heat and make turning them easier.

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

• halloumi cheese - Substitute with firm tofu: Firm tofu can absorb flavors well and holds up on the grill.

• button mushrooms - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and rich flavor, suitable for grilling.

• button mushrooms - Substitute with shiitake mushrooms: Shiitake mushrooms offer a unique, earthy flavor that complements grilled dishes.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another high smoke point oil that works well for grilling.

• dried oregano - Substitute with dried thyme: Dried thyme provides a similar aromatic quality and pairs well with grilled foods.

• dried oregano - Substitute with dried basil: Dried basil offers a slightly sweeter, yet complementary flavor to grilled dishes.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances grilled items.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, providing a different but enjoyable flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• pepper - Substitute with chili flakes: Chili flakes add a bit of heat and a different kind of spiciness to the dish.

• Allow the grilled halloumi and mushroom skewers to cool to room temperature before storing. This prevents condensation, which can make the halloumi soggy.
• Place the cooled skewers in an airtight container. If stacking is necessary, 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 mushrooms will stay tender.
• For freezing, remove the skewers from the sticks and place the halloumi and mushrooms on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen pieces to a freezer-safe bag or container. Label with the date and use within 2 months for the best quality.
• To reheat, thaw the halloumi and mushrooms in the refrigerator overnight. Reassemble on skewers if desired.
• Reheat on a grill or in a skillet over medium heat until warmed through, about 5-7 minutes. Alternatively, use an oven preheated to 350°F (175°C) for about 10 minutes.

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

• 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 halloumi is golden and the mushrooms are heated through.

• Microwave Method: Place the skewers on a microwave-safe plate. Cover them with a damp paper towel to keep the halloumi moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• 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 halloumi and mushrooms are warmed through.

• 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 about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grill: Used to cook the skewers, providing a smoky flavor and char to the halloumi and mushrooms.

• Mixing bowl: Used to toss the halloumi and mushrooms with olive oil, oregano, paprika, salt, and pepper.

• Skewers: Used to thread the halloumi and mushrooms for grilling.

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

• Measuring spoons: Used to measure out the olive oil, oregano, paprika, salt, and pepper.

• Knife: Used to cut the halloumi cheese into cubes and halve the mushrooms if needed.

• Cutting board: Used as a surface to cut the halloumi cheese and mushrooms.

• Serving platter: Used to serve the grilled halloumi and mushroom skewers immediately after cooking.

Prepare ingredients ahead: Cut the halloumi cheese and clean the mushrooms in advance to save time.

Use pre-made skewers: Buy pre-soaked wooden skewers or reusable metal skewers to avoid soaking time.

Mix spices beforehand: Combine olive oil, oregano, paprika, salt, and pepper in a small bowl ahead of time.

Preheat the grill: Start preheating the grill while you prepare the skewers to save waiting time.

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