Halloumi and Vegetable Kebabs

Here's a quick, non-boring way to cook halloumi, the wonderfully squeaky grilling cheese from Cyprus. Roasting it on skewers in the company of brightly colored vegetables ensures that the cheese gets evenly browned on all sides and that the vegetables get tender and a little smoky. Aran Goyoaga dresses everything in a simple marinade of olive oil, oregano, salt, and black pepper, but don't be shy about adding your favorite spices or herbs. Halloumi skewers can be served with anything from a salad to a dollop of yogurt sauce.

Halloumi, the springy, salty cheese from Cyprus, is a grilling enthusiast's dream. It doesn't melt or soften, just browns and gets a little crispy on the outside while staying soft and chewy on the inside. It's also delicious, with a flavor that's both salty and tangy. I first had halloumi a few years ago at a Greek restaurant in New York City. It was grilled and served with a simple salad, and I was immediately hooked. I loved the way the cheese contrasted with the crisp vegetables, and I couldn't get enough of the salty, tangy flavor. Since then, I've been experimenting with different ways to cook halloumi, and I've found that grilling it on skewers is one of the best methods. This way, the cheese gets evenly browned on all sides and the vegetables get tender and a little smoky. The key to making great halloumi skewers is to use fresh, high-quality ingredients. The cheese should be firm and springy, and the vegetables should be ripe and colorful. You can use any type of vegetables you like, but I recommend using a variety of colors and textures for the best results.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 pound halloumi cheese, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green zucchini, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1/4 cup olive oil
• 1 tablespoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, combine halloumi, bell pepper, zucchini, squash, onion, olive oil, oregano, salt, and pepper. Toss to coat.
3. Thread ingredients onto skewers.
4. Grill skewers for 8-10 minutes per side, or until halloumi is golden brown and vegetables are tender.
5. Serve immediately.

Why It Works

• Grilling the halloumi on skewers ensures that it gets evenly browned on all sides and that the vegetables get tender and a little smoky.
• The olive oil helps to keep the halloumi and vegetables from drying out and adds a little flavor.
• The oregano, salt, and pepper add flavor to the halloumi and vegetables.
• The skewers make it easy to serve the halloumi and vegetables and prevent them from falling apart.