| Rosemary Vegetables Kebabs with Halloumi Cheese | ||||
| Halloumi is a sheep’s milk cheese from the island of Cyprus. It is similar in texture to feta and is packed in brine like feta, but doesn’t have a sour tang or aftertaste. Unusual for cheese, halloumi can be cooked in a non-stick skillet or on the grill without making a gooey mess! It browns beautifully in a skillet and is terrific paired with a hot chile oil dressing or lemon wedges and olive oil. Because the cheese takes only a few minutes to cook, don’t pair it with veggies that need long cooking! If using wooden skewers for kebabs, be sure to soak them in water at least 30 minutes before threading food on them. For nine kebabs: 1 container Halloumi cheese (available at Stop & Shop, online and in gourmet cheese shops) 1 small zucchini or yellow squash, halved and sliced 1 large red or green bell pepper, seeded and cut into large dice 1 red onion, diced large 18 cherry or grape tomatoes 3 Tablespoons Rosemary Olive Oil Cut halloumi into chunks. Thread onto skewers, alternating the veggies and cheese so that there are (hopefully!) two pieces of everything on each skewer. Brush skewers with rosemary olive oil and sprinkle with salt and pepper. Let sit for 15 minutes to allow rosemary oil to absorb. Sprinkle with sea salt and pepper to taste. Grill over medium heat, turning as needed, until the cheese is browned on all sides and veggies are cooked, about 8 minutes. |
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