Grilled halloumi and zucchini skewers

Grilled halloumi and zucchini skewers

Based on 6 ratings

"For these skewers, the zucchini must be cut into very thin slices, about 3 mm thick. If you're good with a knife and have a keen eye for precision - go for it! However, if you have a mandoline at home, now is the time to get it out. It quickly and evenly cuts the zucchini using very little effort. And then when you grill it, this is what happens: the heat from the grill evaporates the moisture in the zucchini, and as it browns, the natural sugars in it caramelize and become intense in flavor. Blander foods become intensely aromatic this way. Halloumi has a high melting point, making it ideal for frying or grilling. The outside develops a golden crust and the inside becomes soft, but never completely melts."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
¾
zucchini
150 g
halloumi
1 sprigs
mint
¼
lemon
½ tbsp
sesame seeds (toasted)
olive oil
salt
pepper
MetricImperial

Utensils

grill (optional), 8 wooden skewers, cutting board, mandoline, bowl, pastry brush, grill pan (optional)

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Nutrition per serving

Cal245
Fat20 g
Protein12 g
Carb7 g
  • Step 1/3

    Preheat the grill, if using. Place skewers in hot water and soak for at least 10 min. In the meantime, slice the zucchini lengthwise with a knife, a mandoline or a wide peeler into slices about 3 mm / 0.1 in. thin. In a bowl, coat the zucchini slices with a little salt. Cut the halloumi into 24 equal-sized cubes. Each cube should be about 2.5 x 2.5 cm (1 x 1 in.). Slice the mint chiffonade, creating thin ribbons.
    • ¾ zucchini
    • 150 g halloumi
    • 1 sprigs mint
    • grill (optional)
    • 8 wooden skewers
    • cutting board
    • mandoline
    • bowl

    Preheat the grill, if using. Place skewers in hot water and soak for at least 10 min. In the meantime, slice the zucchini lengthwise with a knife, a mandoline or a wide peeler into slices about 3 mm / 0.1 in. thin. In a bowl, coat the zucchini slices with a little salt. Cut the halloumi into 24 equal-sized cubes. Each cube should be about 2.5 x 2.5 cm (1 x 1 in.). Slice the mint chiffonade, creating thin ribbons.

  • Step 2/3

    Now assemble the skewers. To do this, start and end each skewer with a halloumi cube and alternate the zucchini slices in an S-shape between them. There should be 3 halloumi cubes per skewer. Brush with olive oil and season with salt and pepper.
    • olive oil
    • salt
    • pepper
    • pastry brush

    Now assemble the skewers. To do this, start and end each skewer with a halloumi cube and alternate the zucchini slices in an S-shape between them. There should be 3 halloumi cubes per skewer. Brush with olive oil and season with salt and pepper.

  • Step 3/3

    Sear evenly on all sides on a preheated grill or grill pan, about 10-17 min. or until the skewers are well browned. Transfer to a large plate and immediately drizzle with a little more olive oil and lemon juice. Sprinkle with chopped mint and the toasted sesame seeds. Enjoy!
    • ¼ lemon
    • ½ tbsp sesame seeds (toasted)
    • grill pan (optional)

    Sear evenly on all sides on a preheated grill or grill pan, about 10-17 min. or until the skewers are well browned. Transfer to a large plate and immediately drizzle with a little more olive oil and lemon juice. Sprinkle with chopped mint and the toasted sesame seeds. Enjoy!

  • Enjoy your meal!

    Grilled halloumi and zucchini skewers

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