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.
Ingredients
Scale:
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
Instructions
Soak wooden skewers in water for at least 30 minutes.
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.
Thread the marinated halloumi and vegetables onto the skewers, alternating between cheese and veggies.
Preheat your grill over medium heat (about 375°F or 190°C).
Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the halloumi is golden and charred.
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.
Once the kebabs are done, serve immediately with romesco sauce on top or on the side.
