Recipe: Grilled Halloumi-And-Tomato Skewers

Salt meets spice in these Mediterranean-inspired kebabs

Halloumi, the salty sheep's-milk cheese from Cypress, is skewered with cherry tomatoes before being grilled and topped with a boatload of chile oil, torn mint and lime zest. It's an easy barbecue-ready vegetarian side dish.

To learn more, read "Skewin' Around."

Recipe from the Tasting Table Test Kitchen

Grilled Halloumi-And-Tomato Skewers
5 from 44 ratings
Make grilled halloumi skewers with cherry tomatoes, chile oil and torn mint for a taste of Cypress.
Prep Time
Cook Time
Total time: 20 minutes
  • Two 8-to-9-ounce packages halloumi, cut into 1-inch cubes
  • 2 cups cherry tomatoes
  • 3 tablespoons olive oil
  • 2 teaspoons chile oil
  • 2 tablespoons torn mint
  • Zest from ½ lime
  • Special Equipment
  • 8 bamboo skewers, soaked in water for 30 minutes
  1. Thread the halloumi and cherry tomatoes onto the skewers, alternating between the two, starting and ending with the cheese. Transfer the skewers to a baking sheet and brush with the olive oil.
  2. Heat a grill to a medium-hot fire or place a grill pan over medium-high heat. Grill the skewers, flipping occasionally, until the cheese is charred in spots and beginning to melt, and the tomatoes are about to burst, 3 to 5 minutes. Remove from the heat and transfer to a serving dish. Drizzle with the chile oil and garnish with the mint and lime zest, and serve immediately.
Calories per Serving 223
Total Fat 19.1 g
Saturated Fat 9.8 g
Trans Fat 0.0 g
Cholesterol 53.6 mg
Total Carbohydrates 4.7 g
Dietary Fiber 0.7 g
Total Sugars 3.7 g
Sodium 555.2 mg
Protein 9.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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