Recipe: Grilled Halloumi-And-Tomato Skewers
Salt meets spice in these Mediterranean-inspired kebabs
Halloumi, the salty sheep's-milk cheese from Cypress, is skewered with cherry tomatoes before being grilled and topped with a boatload of chile oil, torn mint and lime zest. It's an easy barbecue-ready vegetarian side dish.
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To learn more, read "Skewin' Around."
Recipe from the Tasting Table Test Kitchen
Grilled Halloumi-and-Tomato Skewers
Make grilled halloumi skewers with cherry tomatoes, chile oil and torn mint for a taste of Cypress.
Prep Time
15
minutes
Cook Time
5
minutes
servings
8
skewers
Total time: 20 minutes
Ingredients
- Two 8-to-9-ounce packages halloumi, cut into 1-inch cubes
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons chile oil
- 2 tablespoons torn mint
- Zest from ½ lime
- Special Equipment
- 8 bamboo skewers, soaked in water for 30 minutes
Directions
- Thread the halloumi and cherry tomatoes onto the skewers, alternating between the two, starting and ending with the cheese. Transfer the skewers to a baking sheet and brush with the olive oil.
- Heat a grill to a medium-hot fire or place a grill pan over medium-high heat. Grill the skewers, flipping occasionally, until the cheese is charred in spots and beginning to melt, and the tomatoes are about to burst, 3 to 5 minutes. Remove from the heat and transfer to a serving dish. Drizzle with the chile oil and garnish with the mint and lime zest, and serve immediately.
Nutrition
| Calories per Serving | 223 |
| Total Fat | 19.1 g |
| Saturated Fat | 9.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 53.6 mg |
| Total Carbohydrates | 4.7 g |
| Dietary Fiber | 0.7 g |
| Total Sugars | 3.7 g |
| Sodium | 555.2 mg |
| Protein | 9.0 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
