As the sun shines and outdoor gatherings beckon, nothing beats the vibrant flavors of summer. Grilled Halloumi Kebabs with Romesco Sauce are not just a culinary delight but also a celebration of Mediterranean cuisine. Halloumi, a semi-hard cheese from Cyprus, is known for its high melting point, making it perfect for grilling. This dish combines the smoky, crispy texture of grilled cheese skewers with the nutty, tangy notes of romesco sauce. It’s an ideal choice for vegetarian kebabs, ensuring that everyone at your BBQ can indulge in something deliciously satisfying. With its colorful presentation and rich flavors, these kebabs are sure to impress your guests and spark lively conversations around the grill.

Ingredients

• For the Kebabs:
  • 8 oz halloumi cheese, cut into 1-inch cubes, preferably from a trusted brand for a firmer texture
  • 1 red bell pepper, cut into 1-inch pieces, providing sweetness and color
  • 1 zucchini, sliced into 1/2-inch rounds, offering a tender contrast
  • 1 red onion, cut into wedges, adding a sharp flavor profile
  • 2 tablespoons olive oil, extra virgin recommended for enhanced flavor
  • 1 teaspoon dried oregano, a classic herb for Mediterranean dishes
  • Salt and pepper, to taste, freshly ground for better flavor
  • Skewers (wooden or metal), soaked in water if wooden to prevent burning
• For the Romesco Sauce:
  • 1 cup roasted red peppers (jarred or homemade), which lend sweetness and depth
  • 1/2 cup almonds, toasted for a crunchy texture and nutty flavor
  • 2 cloves garlic, minced, to add aromatic warmth
  • 2 tablespoons red wine vinegar, providing acidity to balance richness
  • 1 teaspoon smoked paprika, which imparts a subtle smokiness
  • 1/4 cup olive oil, to achieve a creamy consistency
  • Salt and pepper, to taste, ensuring a well-balanced flavor

Steps / Instructions

1. Start by soaking wooden skewers in water for at least 30 minutes to prevent burning on the grill. This step is crucial to ensure your skewers hold together during grilling.
2. In a bowl, combine the halloumi cheese cubes, bell peppers, zucchini, and red onion. Drizzle with olive oil, then sprinkle with oregano, salt, and pepper. Toss gently to coat, ensuring that each piece is evenly covered with the marinade.
3. Thread the marinated halloumi and vegetables onto the skewers, alternating between cheese and veggies for a colorful presentation. This not only looks appealing but also allows for an even distribution of flavors as they cook.
4. Preheat your grill over medium heat (about 375°F or 190°C). If using a grill pan, heat it on the stove over medium heat. A properly preheated grill helps achieve those lovely grill marks and enhances flavor.
5. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the halloumi is golden and slightly charred. Keep an eye on them, as the grilling time can vary based on your grill’s heat.
6. While the kebabs are grilling, prepare the romesco sauce. In a food processor, combine roasted red peppers, toasted almonds, minced garlic, red wine vinegar, smoked paprika, olive oil, salt, and pepper. Blend until smooth, creating a creamy yet slightly chunky texture that’s perfect for dipping.
7. Once the kebabs are done, remove them from the grill and serve immediately with a generous drizzle of romesco sauce on top or on the side for dipping. This sauce not only enhances the kebabs but can also be used as a spread or dip for bread.

Tips & Tricks

• For the best flavor, use high-quality halloumi cheese. Look for brands made from sheep’s milk for a richer taste. The quality of the cheese can significantly affect the overall dish.
• Make the romesco sauce a day in advance. It allows the flavors to meld beautifully, enhancing the sauce’s depth. This can save time on the day you plan to serve the kebabs.
• Feel free to customize your kebabs with other seasonal vegetables like cherry tomatoes or eggplant. Mixing different textures and colors will make the dish more visually appealing.
• Store leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat gently on the grill or in a skillet to retain that grilled flavor. Avoid microwaving, as it can make the cheese rubbery.
• Avoid overcooking the halloumi to maintain its unique chewy texture. It should be golden and slightly crispy on the outside, while remaining soft and creamy inside.

Variations

Experiment with different vegetables or add marinated mushrooms for extra flavor. For a spicier kick, include jalapeño slices or drizzle with your favorite hot sauce before serving. To make this dish vegan, substitute halloumi with firm tofu marinated in a similar herb and oil mixture. You can learn more about this topic. These variations not only diversify the dish but can cater to a wider audience.

Serving Suggestions

These Grilled Halloumi Kebabs with Romesco Sauce make an excellent appetizer for summer cookouts. Pair them with a fresh Mediterranean salad or serve alongside crusty bread for a hearty meal. A chilled glass of white wine or a refreshing sangria complements the cheese and vegetables beautifully. Check out our related guide for more tips. This dish is versatile enough to be a star at both casual gatherings and elegant dinner parties.

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Grilled Halloumi Kebabs with Romesco Sauce

Recipe by amine

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Mediterranean Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

30 min

🍳

Cook Time

10 min

🔥

Calories

350 kcal

Grilled Halloumi Kebabs with Romesco Sauce are not just a culinary delight but also a celebration of Mediterranean cuisine. Halloumi, a semi-hard cheese from Cyprus, is known for its high melting point, making it perfect for grilling. This dish combines the smoky, crispy texture of grilled cheese skewers with the nutty, tangy notes of romesco sauce.

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Ingredients

US Metric

• 8 oz halloumi cheese, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Skewers (wooden or metal), soaked in water if wooden
• 1 cup roasted red peppers (jarred or homemade)
• 1/2 cup almonds, toasted
• 2 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1 teaspoon smoked paprika
• 1/4 cup olive oil for sauce

Directions

1.

Soak wooden skewers in water for at least 30 minutes.

2.

In a bowl, combine the halloumi cheese cubes, bell peppers, zucchini, and red onion. Drizzle with olive oil, then sprinkle with oregano, salt, and pepper. Toss gently to coat.

3.

Thread the marinated halloumi and vegetables onto the skewers, alternating between cheese and veggies.

4.

Preheat your grill over medium heat (about 375°F or 190°C).

5.

Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the halloumi is golden and charred.

6.

While the kebabs are grilling, prepare the romesco sauce by blending roasted red peppers, toasted almonds, minced garlic, red wine vinegar, smoked paprika, olive oil, salt, and pepper until smooth.

7.

Once the kebabs are done, serve immediately with romesco sauce on top or on the side.

Nutrition Facts

Calories 350 kcal