Description
Grilled Harissa Halloumi and Veggie Skewers
These harissa halloumi skewers are a Mediterranean delight, bringing together smoky, spicy flavors with tender grilled veggies. Halloumi, a semi-hard cheese from Cyprus, is ideal for grilling due to its high melting point. Harissa, made from roasted peppers and spices, adds a savory heat that complements the cheese and veggies perfectly. This dish is not only flavorful but also a great vegetarian option for BBQ gatherings. Simple to make and quick to cook, these skewers are sure to impress!
8 oz halloumi cheese, cut into 1-inch squares
1 small zucchini, sliced into ¼-inch rounds
1 small red bell pepper, cut into 1-2 inch 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. Submerge 4 bamboo skewers in water for 20 minutes.
2. Whisk olive oil, harissa, lemon juice, garlic, and cumin in a bowl. Add veggies and halloumi, marinate for 15 minutes.
3. Thread veggies and halloumi onto skewers.
4. Grill on high (500°F) for 3 minutes per side. Serve with lemon juice.
Prep Time: 20 mins
Kcal: 285 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect skewers every time. First, soak 4-6 bamboo skewers in water for at least 20 minutes to prevent burning. While they soak, prepare the marinade. In a medium bowl, thoroughly whisk together 2 tbsp olive oil, 2 tbsp harissa, 1 tbsp lemon juice, 2 minced garlic cloves, and 1 tsp cumin. Pat the halloumi and chopped vegetables dry with a paper towel to help the marinade adhere. Add them to the bowl and gently toss until evenly coated. Let marinate for 15 minutes at room temperature. Preheat your grill to a high heat (around 500°F). Thread the marinated items onto the skewers, alternating between halloumi, zucchini, and bell pepper. Leave a small space between pieces for even cooking. Place skewers on the hot grill. Cook for 3 minutes, then use tongs to carefully flip. Grill for another 3 minutes until the halloumi has distinct grill marks and the veggies are tender-crisp.
Serving Suggestions
These vibrant skewers are a versatile centerpiece. For a complete meal, serve them over a bed of fluffy couscous or quinoa to soak up the flavorful juices. A side of creamy tzatziki or a simple Greek yogurt dip helps balance the harissa’s heat. A fresh salad of chopped cucumber, tomato, red onion, and parsley with a lemon-olive oil dressing complements the smoky flavors perfectly. For a casual gathering, slide the grilled pieces off the skewers and into warm pita bread with hummus for a delicious wrap.
How-to Summary
Soak skewers. Make a marinade of harissa, oil, lemon, garlic, and cumin. Coat halloumi and veggies. Marinate for 15 minutes. Thread onto skewers. Grill at high heat for 3 minutes per side. Serve immediately.
Frequently Asked Questions
Can I make these skewers ahead of time? You can marinate the halloumi and vegetables and thread the skewers up to 4 hours in advance. Store them covered in the refrigerator until ready to grill.
What can I use instead of halloumi? Halloumi is unique, but firm tofu (pressed well) or paneer cheese are the best substitutes for grilling, though the texture will differ.
My halloumi sticks to the grill. How do I prevent this? Ensure your grill grates are very hot, well-oiled, and clean. Also, make sure the halloumi is at room temperature before grilling and don’t move it for the first 2-3 minutes.
Can I cook these in the oven? Yes. Arrange skewers on a baking sheet lined with parchment paper. Broil on high for 4-5 minutes per side, watching closely to prevent burning.
Is harissa very spicy? Harissa’s heat level varies by brand. Start with the recommended amount, taste the marinade, and adjust. You can use a mild harissa or mix with a little tomato paste to reduce heat.
Common Mistakes to Avoid
Avoid using skewers that haven’t been soaked, as they will burn quickly. Do not over-marinate the halloumi; exceeding 30 minutes can make it too salty and alter its texture. Cutting the vegetables too thick will result in undercooked veggies while the halloumi is done. Ensure your grill is properly preheated to get a good sear without the cheese melting into the grates. Finally, resist the urge to constantly flip the skewers; one flip is ideal for perfect grill marks.
Conclusion
These Grilled Harissa Halloumi and Veggie Skewers are a testament to how simple ingredients can create an extraordinary meal. They deliver a powerful combination of smoky, spicy, and savory flavors with minimal effort, making them an ideal choice for weeknight dinners or entertaining. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve perfectly grilled, flavorful skewers that are sure to become a favorite. This dish is a celebration of vibrant, vegetarian grilling at its best.