Description
Grilled Harissa Halloumi & Veggie Skewers
Bring some Mediterranean flair to your next barbecue! These skewers feature halloumi cheese, which hails from Cyprus and is known for its high melting point, making it perfect for grilling. Combined with zucchini and bell peppers, marinated in spicy harissa and zesty lemon, these skewers are full of smoky flavor and easy to prepare. Harissa, a North African chili paste, adds just enough heat without overpowering the delicious veggies and cheese. These are perfect for a quick and flavorful vegetarian option that’s sure to impress!
8 oz halloumi cheese, cut into 1-inch squares
1 small zucchini, sliced into rounds
1 red bell pepper, cut into squares
2 tbsp extra-virgin olive oil
2 tbsp harissa
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp cumin
Salt and pepper to taste
Directions:
1. Soak skewers for 20 mins. Cut and marinate halloumi and veggies for 15 mins.
2. Thread skewers with veggies and halloumi.
3. Grill on high for 3 mins each side.
Prep Time: 20 mins
Kcal: 285 per serving
Step-by-Step Guide
1. Prepare the Skewers: Soak 4-6 wooden skewers in water for at least 20 minutes to prevent burning.
2. Make the Marinade: In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp harissa, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp cumin, and salt & pepper.
3. Cut & Marinate: Add the 1-inch halloumi squares, zucchini rounds, and bell pepper squares to the bowl. Gently toss to coat everything evenly. Let it marinate for 15 minutes at room temperature.
4. Thread the Skewers: Alternately thread the marinated halloumi and vegetables onto the soaked skewers.
5. Grill: Preheat your grill or grill pan to high heat. Grill the skewers for 3 minutes per side, or until the halloumi has distinct grill marks and the vegetables are tender-crisp.
Serving Suggestions
Serve these vibrant skewers immediately while the halloumi is still warm and slightly soft. They pair perfectly with a side of lemon-herb couscous, a simple quinoa salad, or warm pita bread. A dollop of cool tzatziki or a drizzle of extra harissa mixed with yogurt makes an excellent dipping sauce. Garnish with fresh chopped parsley or mint.
How-to Summary
Soak skewers. Whisk harissa, oil, lemon, garlic, and cumin into a marinade. Coat halloumi and veggies. Thread onto skewers. Grill for 3 minutes per side over high heat. Serve hot with suggested sides.
Frequently Asked Questions
Can I make these skewers ahead of time? You can marinate the components and thread the skewers up to 4 hours in advance. Keep them covered in the fridge until ready to grill.
What can I use instead of harissa? For a similar spicy flavor, mix 1 tbsp tomato paste with 1 tsp smoked paprika, 1/2 tsp cayenne, and 1 minced garlic clove.
My halloumi sticks to the grill. How do I prevent this? Ensure your grill grates are very clean, well-oiled, and properly preheated before adding the skewers.
Is halloumi cheese vegetarian? Traditionally, halloumi is made with animal rennet. Always check the label, as many brands now offer vegetarian rennet alternatives.
Can I cook these in the oven? Yes. Bake on a parchment-lined sheet at 425°F (220°C) for 10-12 minutes, turning halfway, until golden.
Common Mistakes to Avoid
- Not soaking wooden skewers, causing them to burn.
- Over-marinating the halloumi (more than 30 minutes), which can make it too salty.
- Cutting the halloumi too small, causing it to fall through the grill grates.
- Crowding the skewers on the grill, which steams instead of grills them.
- Moving the skewers too soon on the grill; let them develop a sear to release easily.
Conclusion
These Grilled Harissa Halloumi & Veggie Skewers are a standout vegetarian barbecue dish that is deceptively simple to master. The key lies in the bold marinade and the unique grilling properties of halloumi cheese. By following the detailed steps and avoiding common pitfalls, you can create a smoky, spicy, and utterly satisfying meal that brings Mediterranean sunshine to your table in under 30 minutes. They are guaranteed to be a hit at any gathering.