Party & Appetizers
Halloumi Barbecue Kebabs in Fines Herbes Marinade
Serves 6
Ingredients
- 1 pkg (7-10 oz) Pittas Halloumi cheese
- 6 cherry tomatoes
- 6 black olives
- 6 small shallots
- 1 green pepper
For the marinade
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1 tablespoon mixed fines herbes or herbes de Provence
Method
Cut the Halloumi into 12 large cubes. Score an X on each tomato with the tip of a sharp knife (to prevent it from splitting during grilling). Pit the olives, peel the shallots, core the pepper and cut it into 12 cubes.
Alternately thread the vegetables and Halloumi cubes on bamboo or metal skewers, beginning and ending with a pepper cube.
For the marinade, combine all the ingredients in a large shallow dish. Marinate the kebabs for 30 minutes, turning over from time to time.
Grill the kebabs on a charcoal grill or under the grill in the oven until the cheese is golden brown, about 5 minutes each side.
Transcribed from the PittaS recipe booklet halloumi, the cheese that grills!, page 39. Published as written.
Made with PittaS halloumi. For pan, grill and barbecue technique see our guide to cooking halloumi, and for keeping it before you cook it, our notes on storage and shelf life.