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Halloumi Cheese Kebabs with Herbs Recipe

It’s the dilemma that every aspiring barbecue chef will most likely have to confront someday: what do you do when you want to invite someone to your barbecue but they don’t eat meat? Of course, although we generally see a barbecue as a place where a juicy steak will look right at home it doesn’t mean that you can’t cook other things on there too. We’ve given you some ideas for vegetarian barbecues before – and even fruit on the barbecue – but today we’re going to give you a recipe that your vegetarian friends, and even your meat eater friends, will love. It’s for Halloumi Cheese Kebabs with Herbs.

Halloumi Cheese

Wait, Halloumi What Now?

Halloumi is a type of semi-hard unripened brined cheese that’s made from a mixture of goat’s and sheep’s milk (sometimes cow’s milk). This lovely cheese out of Cyprus has a high melting point, meaning that it’s perfect for being grilled on the barbecue. It’s got a unique salty taste, although this becomes a strong slightly creamy morsel once cooked. It’s becoming popular here in the UK, so you should be able to find it easily on your local supermarket shelf.

So, without further ado let’s get on to the actual recipe.

Halloumi Cheese Kebabs Recipe

Ingredients (to serve 4)

  • 250g Halloumi cheese, cut into 16 equal chunks. There are low fat varieties available too.
  • 16 cherry tomatoes
  • 2 medium courgettes
  • 1 large red onion
  • 8 medium cap mushrooms
  • 1 table spoon of olive oil
  • You can use any combination of herbs, but fresh thyme (lemon thyme works well), rosemary, mint, oregano and parsley all work well together.
  • Juice of 2 limes
  • Black pepper

 

Directions (to be started 24 hours before)

Start by cutting the halloumi cheese into 16 chunks. Next cut the courgettes in half lengthways, before cutting into thick slices. Chop your onion into wedges, followed by separating it into the pieces that will thread on to skewers (make them about the same size as your cheese chunks.

Chop the herbs up finely and combine them with the lime juice, adding a spot of pepper. Mix thoroughly.

Put the cheese, courgettes, onion and mushrooms into a non-metallic bowl, pouring your marinade over them. Cover up and put it in the fridge for 24 hours, giving it a stir every few hours or so.

When you’re ready to start cooking, take the bowl out of the fridge and thread the cheese onto eight skewers, alongside the cherry tomatoes, courgette chunks, mushrooms and onion. You can do it in any order, but make sure you thread something different on top of what’s already threaded.

Place the kebabs on your La Hacienda Firepit, making sure to turn them regularly for about 10 minutes (brush any extra marinade on to them as you turn). The kebabs will be done when they are tinged brown at the edges.

Serve and reap the hopefully wonderful comments you get!

 

We’ll have more vegetarian recipes coming up in the future, but don’t worry meat lovers – we’ve got plenty of succulent meat recipes too!

Halloumi cheese picture by Mr. T in DC on Flickr. Used under a Creative Commons Licence.