{"id":66838,"date":"2021-03-12T18:00:28","date_gmt":"2021-03-12T17:00:28","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=66838"},"modified":"2025-12-10T12:54:43","modified_gmt":"2025-12-10T11:54:43","slug":"halloumi-and-vegetable-skewers","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/halloumi-and-vegetable-skewers\/","title":{"rendered":"Halloumi and Vegetable Skewers"},"content":{"rendered":"

Grilled Halloumi and Vegetable Skewers are a summertime favourite. Easy to prepare, these grilled veggie kabobs with halloumi are the ultimate choice for vegetarian grilling. If you have already discovered the awesomeness of halloumi\u2014then you know that this salty-tasting \u201cgrill cheese\u201d transforms into something magnificent when pan-fried or grilled. Originating from Cyprus, it’s usually made of goat or sheep’s milk (and sometimes also with cow\u2019s milk in the mix, or a mixture of all three).<\/p>\n

Halloumi – One of a kind grill cheese<\/h2>\n

It\u2019s wonderful enjoyed with grilled tomatoes and eggplant (as in this Bulgur Chickpea Salad with Grilled Halloumi and Eggplant<\/a>) or a combination of mediterranean favorites, like zucchini, red pepper, tomatoes and red onion. You can enjoy it pure with a drizzle of Greek-influenced vinaigrette of oil, red wine vinegar, garlic, oregano, and mint. Or as in this recipe with a thyme butter basting and dipping sauce. The bonus here is that the sauce doubles up as the perfect topping for grilled corn on the cob, potatoes, asparagus AND the topper, grilled fish and chicken. So I like to make a little more than is needed for the skewers and use the sauce for anything accompanying these vegetables skewers.<\/p>\n

\"Halloumi
\nELAG LeMax \u2014 a grilling experience<\/h2>\n

Once again, I put my ELAG LeMax <\/a>to the test \u2014 this time with grilled kebabs with vegetables and halloumi. The most surprising thing for me was that grilling kebabs on the LeMax actually taste like the came right off a traditional outdoor BBQ. You get that wonderful smoky flavour that is so well recognised from outdoor grilling. And this, all in the comfort of your home, anytime of year, any type of weather. And another benefit is that thanks to its large cooking area, you can actually prepare a pot with the sauce directly on it surface. And to control its heat, just move the pot to the outside edge of the cooking surface for the \u201ckeep warm\u201d area. Easy peasy.<\/p>\n

\"Halloumi
\nHow to prepare the halloumi and vegetable skewers<\/h2>\n

There are actually three ways you can prepare this recipe. Let\u2019s take a look:<\/p>\n

    \n
  1. You can simply thread the skewers with the vegetables and halloumi, brush the grill lightly with oil, and then once you place the kabobs on the grill, brush them with a little of the basting sauce. Grill, turn over and baste again.<\/li>\n
  2. Thread the skewers and brush them with the basting sauce and place them on the grill, no need to brush the grill with oil.<\/li>\n
  3. Pour the marinade over the veggies and halloumi, and give everything a big stir so that everything is well coated in the marinade. Then thread the skewers and place them on the grill.<\/li>\n<\/ol>\n

    There\u2019s not right or wrong way, all three methods result in delicious tasting grilled vegetable kabobs!<\/p>\n

    \"Halloumi
    \nHow to adapt this grilled kabob recipe<\/h2>\n

    The great thing about vegetable skewers is that you can easily adapt them to suit your taste. Love potatoes, how about adding parboiled potatoes to the mix. And while you\u2019re at, crimini mushrooms are also a great choice. And if you are looking for something a little different than the usual how about adding a few radishes. They are also great grilled. As for the zucchini, I like to cut it into ribbons, but you could also since cut it into half moons.<\/p>\n

    Tools Needed:<\/h2>\n

    Skewers<\/strong>: First, you need skewers to thread your vegetables and halloumi on. I like using metal skewers as they are reusable. But feel free to use wooden skewers. However, they are best soaked in water for a few minutes beforehand, especially if you are using an outdoor BBQ. And one note about metal skewers<\/a>, they can get hot. You may be able to turn the skewers the first time, but you\u2019ll most definitely need a kitchen tongs or mitts to handle them as they continue grilling. They can get hot!<\/p>\n

    Grill<\/strong>:\u00a0Naturally. As a city dweller, I love to use my LeMax<\/a> as it can be used indoors or outdoors on the balcony. If you don\u2019t have one, you can use a standard BBQ or a cast iron grill plate or pan.<\/p>\n

    Kitchen tongs<\/strong>:\u00a0An essential in every kitchen, you will use the tongs<\/a> to flip and remove the skewers from the grill.<\/p>\n