Marinated in a zesty dressing with a hint of heat, these Halloumi Kebabs are the perfect addition to your next football party or grill out. With a mild, salty flavor and a bouncy texture, lightly charred Halloumi combines beautifully with seared vegetables to make the perfect kebab.
As much as I love fall, I’ve had mixed feelings the last few weeks about its coming.
On the one hand, I love the cooler weather, the holidays, and football season.
My Gators are fun to watch again, and even when they weren’t that never stopped my enjoyment of the season. Football food – like these Halloumi Kebabs – is just the best!
On the other hand, school.
I am not going to lie.
I was dreading school starting back this year. That probably isn’t going to get me any mom of the year awards, but let’s get real.
I have never been the most enthusiastic homeschooling mom.
Homeschooling is a function of us traveling for the better part of the last seven years more than any other reason.
While I certainly like the control that being in charge of the boys’ education has given me, I can’t say that I enjoy all that goes into it.
So the idea of Skye starting kindergarten and adding one more to the mix left me…not so excited.
Don’t get me wrong – Skye is at a delicious phase.
She is funny, smart, creative, adventurous, and sensitive.
And so loving.
She has a big personality that often leaves me in awe.
My girl is one of my favorite people to be around right now.
Truthfully, I am not sure I could have taken sending her off to school.
At the same time, having to structure the day of a five-year-old again had me in some serious dread. The boys are older and relatively independent with much of their work. (It is online.)
But kindergarten – that is a whole different ballgame.
She and I get along so well, I was concerned that homeschooling would bring a conflict to our relationship, and I wasn’t looking forward to the battle.
The truth is, I worried for no reason. Not only has the first two weeks been an enormous success, but we’ve had zero struggles with the transition.
All three kids have been superstars.
Which has left me tons of energy left to think about my weekend menu. And tonight for Gator Football, it is these Halloumi Kebabs.
I could not love these anymore! If you have never tried Halloumi – you MUST. It the perfect grilling cheese, and this marinade sets it over the top. Since I made these the first time, I’ve made them twice more because I can’t get enough. They are perfect for your last grill out of the season, or for your next football party!
How to Make Halloumi Kebabs
Make your marinade by combining olive oil, lemon juice, parsley, and seasonings in a blender. Process until smooth.
Cut the Halloumi into cubes and place it in a small dish. Pour the marinade over and let it sit for at least 30 minutes.
While the cheese is marinating, soak your skewers.
And chop your vegetables.
Add the vegetables to the marinade and allow to sit for 15 minutes.
Thread the Halloumi and vegetables on the soaked skewers. Go slowly when threading the Halloumi so it doesn’t split!
Heat your grill pan (or grill) to medium-high and brush with oil. Grill about 90 seconds per side, until lightly charred.
Frequently Asked Questions for Halloumi Kebabs:
- What is Halloumi?
Halloumi is a briny Mediterranean goat-and sheep-milk cheese. It tastes sort of like a saltier Mozzarella. (It has a very mild taste.). It is lower in fat than a lot of cheeses and protein rich.
It is unique in that it has a high melting temperature. When cooked, the outside gets crispy while the inside gets deliciously soft.
Halloumi Kebab Tools
- Wooden Skewers
- Blender
- Shallow Dishes for Marinating
- Grill or Grill Pan
- Brush for Oiling Grill or Grill Pan
Marinated in a zesty dressing with a hint of heat, these Halloumi Kebabs are the perfect addition to your next grill out. With a mild, salty flavor and a bouncy texture, lightly charred Halloumi combines beautifully with seared vegetables to make the perfect kebab.
- 8 skewers
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped
- 1 teaspoon Za’atar see variations for other options
- 1/4 teaspoon Crushed red pepper
- Salt & Pepper to taste
- 8 ounces Halloumi
- 1 cup grape tomatoes
- 1 red pepper cut into 1-inch squares
- 1 red onion cut into wedges
- Soak skewers in water for at least 20 minutes.
- In a blender combine olive oil, lemon juice, parsley, Za’atar, crushed red pepper, salt, and pepper. Process until smooth.
- Cut the Halloumi into cubes and place in a shallow dish. Pour the marinade over the halloumi.
- Marinate for at least 30 minutes, or up to overnight in the fridge.
- Add tomatoes, red pepper, and red onion to the dish with the marinade. Let sit at room temperature for 15 minutes.
- Thread halloumi, tomatoes, red pepper and red onion on the soaked skewers.
- Preheat a grill or grill pan to medium-high and lightly brush with oil.
- Grill about 1 1/2 minute per side, until the cheese is lightly charred.
Variations for Halloumi and Vegetable Kebabs
- If you can't find za'atar, use a combination of ground sumac, thyme, oregano, and sesame seeds.
- Eggplant, zucchini, and asparagus are all great additions to the kebabs.
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