Name: EFK Grilled Halloumi & Vegetable Skewers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 6 servings
Ingredients: 12 oz halloumi, cut into 1-inch cubes; 2 medium zucchini, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 medium red onion, cut into 1-inch pieces; 18 cherry tomatoes; 3 tbsp extra-virgin olive oil; Juice and zest of 1 lemon; 2 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp black pepper; Pinch of kosher salt, only if needed; 2 tbsp chopped parsley or mint; 12 metal or soaked wooden skewers

Directions

1. Heat a grill or griddle to medium-high. If using wooden skewers, soak them in water for at least 30 minutes.
2. Whisk olive oil, lemon zest and juice, garlic, oregano, cumin, and pepper.
3. Thread halloumi, zucchini, peppers, onion, and tomatoes onto the skewers, keeping the pieces snug but not compressed. Brush generously with the lemon-herb oil.
4. Grill 8–12 minutes, turning every few minutes, until the vegetables are tender with browned edges and the halloumi is golden.
5. Finish with parsley or mint. Taste before adding salt because halloumi is naturally salty. Serve immediately.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; outdoor grill or BlueStar griddle; skewers; basting brush; tongs

Food safety & storage

Keep cut vegetables and cheese refrigerated until cooking. Refrigerate leftovers within 2 hours and use within 3–4 days.

EFK Grilled Halloumi & Vegetable Skewers

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.