Halloumi is said to have originated long ago in Cyprus. Cheesemakers spread the Halloumi technique abroad of compacting milk fresh curds and curing them in brine, and now many Middle Eastern countries produce the cheese. It may be made from goat’s, sheep’s, or cow’s milk, or a mixture of milks. Its flexible texture and high melting point make the firm, salty cheese ideal for frying and grilling. This easy recipe calls for skewering and grilling it with colorful vegetables. A little chili in the seasoning gives it some Middle Eastern heat. And by the way, we like the occasional cheese and vegetable dish, but here are two intriguing ways to combine cheese with dates.
Soak 12 wooden skewers in cold water for 20 minutes. This will prevent them from scorching during the grilling.
Halloumi Cheese and Vegetable Kebabs
12 cherry tomatoes
1 large onion, chopped into thin wedges
250 grams – 9 oz. haloumi cheese, cut into 12 pieces
1/2 red bell pepper, cut into 6 pieces
1/2 green bell pepper, cut into 6 pieces
2 zucchini, cut into twelve pieces
12 button mushrooms
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon thyme leaves, chopped
1 small red chilli, seeded and finely chopped
Load the skewers with alternating vegetable pieces and cheese.
Make the marinade. Blend lemon juice, oil, thyme, chilli and salt and pepper in a small bowl. Brush kebabs with marinade. Cover and refrigerate for 30 minutes.
Grill 3-4 minutes, turning skewers over several times. Alternatively, preheat oven grill. Cook kebabs 3- 4 minutes, turning twice. Remove when vegetables are tender and halloumi softens.
Serve with warm pita breads.
Lots more vegewarian (and even vegan) posts on Green Prophet:
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- Make Your Own Organic Butter At Home
- Kefir, Legendary Milk Health Drink
Image of haloumi cheese kebabs via Shutterstock.