Marinated Halloumi Cheese Kabobs With Herbs

Marinated Halloumi Cheese Kabobs With Herbs

Serves 6

Marinate the cheese and vegetables 24 hours before you're ready to grill for the best flavor. Halloumi, a cheese from Cyprus that's made primarily from goat's and sheep's milk, is similar to fresh mozzarella. Serve this appetizer with oven-roasted potatoes and garlic with rosemary, if you like.

  • 1 teaspoon each of chopped fresh thyme, oregano, rosemary, mint and parsley (or similar combination of available fresh herbs)
  • 1 clove garlic, finely chopped
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lime
  • Freshly ground black pepper
  • 12 ounces halloumi cheese, cut into 1-inch cubes
  • 1 medium red onion, cut into 1-inch pieces
  • 1 medium bell pepper, cut into 1-inch pieces
  • 4 medium cap mushrooms
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Combine herbs, garlic, oil, juice and black pepper in a large, non-metallic bowl. Add cheese, onion, bell pepper and mushrooms to bowl, stirring to combine. Cover and refrigerate 24 hours, stirring every few hours. 

Prepare a grill for medium heat cooking. Thread a mushroom cap onto a 12-inch metal skewer.; next thread on a piece of onion, a piece of pepper and a cube of cheese. Repeat with more onion, bell pepper and cheese, ending with another mushroom cap to form each kabob. Repeat with remaining 2 mushroom pieces, onion, bell pepper and cheese. Grill kabobs, basting with any remaining marinade and flipping frequently until lightly browned at the edges, about 10 minutes.

Nutritional Info: 
Per Serving:240 calories (190 from fat), 21g total fat, 11g saturated fat, 40mg cholesterol, 600mg sodium, 4g carbohydrate (1g dietary fiber, 2g sugar), 13g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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