Grilled Halloumi Kebabs Recipe

Halloumi cheese: A semi-hard cheese that grills beautifully without melting, providing a salty and savory flavor.

Red bell pepper: Adds a sweet and slightly smoky flavor to the kebabs, along with a vibrant color.

Zucchini: A mild-flavored vegetable that becomes tender and slightly caramelized when grilled.

Olive oil: Used to brush the kebabs, adding a rich flavor and helping to prevent sticking on the grill.

Dried oregano: Adds a hint of earthy and slightly bitter flavor that complements the other ingredients.

Salt: Enhances the natural flavors of the ingredients.

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

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 cheese and vegetables get a nice, even char. 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 firm texture and can be grilled without melting, making it a good alternative.

• halloumi cheese - Substitute with firm tofu: Firm tofu can be marinated and grilled, providing a plant-based option with a similar texture.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers offer a similar sweetness and texture, adding vibrant color to the kebabs.

• red bell pepper - Substitute with cherry tomatoes: Cherry tomatoes provide a juicy and slightly sweet alternative, adding a burst of flavor.

• zucchini - Substitute with eggplant: Eggplant has a similar texture and can be grilled to a tender consistency, making it a good substitute.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and flavor, providing a colorful alternative.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a good alternative for grilling.

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

• dried oregano - Substitute with dried basil: Dried basil provides a slightly sweet and aromatic flavor, enhancing the overall taste of the kebabs.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantity.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used in the same quantity for seasoning.

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile, providing a spicy kick.

• Allow the grilled halloumi kebabs to cool completely before storing. This prevents condensation, which can make the vegetables soggy.
• Place the cooled kebabs in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator. The kebabs will stay fresh for up to 3 days.
• For longer storage, wrap each kebab individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness.
• When ready to enjoy, thaw the kebabs in the refrigerator overnight.
• Reheat the kebabs on a grill or in an oven preheated to 350°F (175°C) for about 10 minutes, or until warmed through. This helps maintain the texture of the halloumi cheese and the vegetables.
• 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 grilled halloumi kebabs on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until the vegetables 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 kebabs in the skillet and cook for about 5-7 minutes, turning occasionally, until they are heated through and the halloumi is slightly crispy.

• Microwave Method: Place the kebabs on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to retain moisture. Heat 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 leftover kebabs on the grill and cook for about 5 minutes, turning occasionally, until they are heated through and the halloumi is golden brown.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the kebabs in the air fryer basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through, until they are heated through and the halloumi is crispy.

• Grill: Used to cook the kebabs to give them a nice char and smoky flavor.

• Skewers: Essential for threading the halloumi, red bell pepper, and zucchini.

• Basting brush: Used to brush the olive oil onto the kebabs.

• Cutting board: Provides a surface to cut the halloumi, red bell pepper, and zucchini.

• Knife: Necessary for cutting the halloumi, red bell pepper, and zucchini into appropriate sizes.

• Mixing bowl: Used to mix the olive oil, oregano, salt, and black pepper before brushing onto the kebabs.

• Tongs: Helpful for turning the kebabs on the grill to ensure even cooking.

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

Prep ingredients in advance: Cut the halloumi cheese, red bell pepper, and zucchini the night before and store them in the fridge.

Use pre-cut vegetables: Buy pre-cut vegetables to save chopping time.

Marinate ahead: Brush the kebabs with olive oil and sprinkle with oregano, salt, and black pepper a few hours before grilling.

Preheat the grill: Start preheating your grill while you assemble the skewers to save time.

Use metal skewers: Metal skewers heat up faster and cook the kebabs more evenly.