Halloumi Souvlaki
Halloumi Souvlaki is a vibrant, vegetarian take on the classic Greek street food. The star is Halloumi, the 'squeaky cheese' of Cyprus, famous for its remarkably high melting point which allows it to be grilled directly over an open flame. As it chars, the outside becomes crisp and salty, while the inside softens into a warm, savory delight. These skewers are a Mediterranean symphony of textures, alternating the firm cheese with sweet peppers and pungent onions. Marinated in a bright lemon-oregano vinaigrette, they are the perfect protein-packed centerpiece for any backyard BBQ or a quick, healthy weeknight dinner.
Chef's Secret: To keep the Halloumi from being overly salty, soak the cubes in cold water for 15 minutes and pat them dry before marinating; this leaches out the excess brine without losing the cheese's signature 'squeak'.
Ingredients
- Halloumi Cheese 500g
- Red Bell Pepper 1
- Green Bell Pepper 1
- Red Onion 1
- Extra-virgin Olive Oil 1/4 cup
- Lemon Juice 3 tbsp
- Dried Oregano 1 tsp
- Garlic 1 clove
- Black Pepper to taste
- Cherry Tomatoes 12
- Fresh Parsley for garnish
Instructions
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The Skewer Prep: If using wooden skewers, soak them in water for at least 30 minutes. Cut 500g of Halloumi cheese, 1 red bell pepper, 1 green bell pepper, and 1 red onion into uniform 1-inch chunks.Expert Tip: Soaking the skewers is a critical safety step; it prevents the wood from igniting or splintering under the high heat required to char the halloumi and vegetables properly.
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The Marinade: In a small bowl, whisk 1/4 cup extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1 clove minced garlic, and a crack of black pepper. Do not add salt, as the cheese is naturally very salty.
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Assembly: Thread the ingredients onto the skewers, alternating between cheese, pepper, onion, and a cherry tomato. Aim for 3-4 pieces of halloumi per skewer for a balanced portion.Expert Tip: Ensure the ingredients are packed snugly but not crushed; this allows the heat to circulate around each piece, ensuring the edges of the cheese get crispy.
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The Glaze: Brush the skewers generously with the marinade, ensuring every nook and cranny of the vegetables and cheese is coated. Let them sit for 10 minutes to absorb the flavors.
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The Grill: Heat a grill pan or outdoor BBQ to medium-high heat. Place the skewers down and cook for 2-3 minutes per side (8-10 mins total). You want deep, dark grill marks on the cheese and slightly charred edges on the onions.Expert Tip: Halloumi can go from 'golden' to 'burnt' quickly due to its fat content. Stay by the grill and turn them as soon as the cheese releases easily from the grates.
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Final Touch: Remove from heat and give them one final light brush of fresh lemon juice and a sprinkle of fresh parsley. Serve immediately while the cheese is warm and pliable.
Nutrition Information
340
Calories
22g
Protein
12g
Carbs
24g
Fat