Monday, 18 Jun 2018

Cheese. Halloumi Kebabs

Cheese. HALLOUMI KEBABS

FIRE IT UP! CHEESE

Best thing since sliced bread? Grilled cheese without it. Because of their higher melting points, certain hard cheeses, such as halloumi and queso de freir, actually fare well alone on the grates. As the dense center softens, a warm, golden crust forms on the outside. Halloumi’s saltiness pairs nicely with savory flavors, like onions and asparagus.

HALLOUMI KEBABS

  • 8 6-inch wooden skewers, soaked in water for at least 20 minutes
  • 1 medium yellow or orange bell pepper, cut into 1-inch squares
  • ¼ medium red onion, wedged
  • 4 spears asparagus, trimmed and cut into 1-inch pieces 6 oz halloumi, cubed and cut into 1-inch pieces
  • 2 Tbsp olive oil, divided
  • 2 Tbsp red wine vinegar 1 tsp chopped fresh oregano
  • 4 wedges lemon

1 / Heat grill to medium-high and brush and oil the grates. Thread skewers with vegetables and cheese and brush with 1 tablespoon oil. 2 / Grill, turning occasionally until grill marks form on cheese and vegetables are crisp-tender, about 4 minutes. 3 / In a small bowl, whisk together remaining oil, vinegar, and oregano, and season with salt and pepper. Drizzle over skewers and serve with lemon wedges. MAKES 4 SERVINGS Per serving: 212 cal, 24 g fat (10 g sat), 5 g carbs, 3 g sugar, 694 mg sodium, 1 g fiber, 8 g protein

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