Grilled Halloumi Skewers
Tomas Kauer - News Writer and Moderator 
Halloumi on a skewer is better than halloumi in a pan. The grill gives it a charred crust that a flat surface cannot replicate, and threading it with chorizo and cherry tomatoes means every bite has cheese, meat, and fruit. Two hundred grams of halloumi cubed, one chorizo sausage cut into chunks, cherry tomatoes, all threaded onto soaked wooden skewers and grilled for about ten minutes.
The dressing is olive oil, vinegar, lime juice and zest, and honey, drizzled over the skewers while they are still hot. It is sharp, sweet, and acidic all at once, and you end up eating the skewers with your hands over the plate. A keeper for any summer cookout.
Tips for Making Halloumi and Chorizo Skewers
Soak the skewers and pinch the cheese
Soak wooden skewers in water for thirty minutes. Pinch the halloumi cubes firmly as you thread them. Halloumi is fragile and can crack on the skewer.
Alternate chorizo, halloumi, and cherry tomatoes. Leave a small gap between each piece for even cooking.
Grill over medium-high heat
Ten minutes total, turning occasionally. The halloumi should be golden on all sides, the chorizo should be cooked through, and the tomatoes should be blistered.
Do not walk away. Halloumi goes from golden to burnt quickly. Stay at the grill and turn the skewers frequently.
Grilled Halloumi Skewers
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Total Time: 40 minutes -
Yield: Serves 4
Print Recipe
Pin RecipeDescription
The salty halloumi cheese is so delicious when fried or grilled. This summer, grill it with chorizo, tomatoes, and drizzled with a honey-lime dressing.
Ingredients
- 4 wooden skewers, soaked in water for half an hour
- 1 chorizo sausage (150 to 170 grams/5.3-6 ounces), peeled and cut into 1-inch chunks
- 200 grams halloumi cheese, cut into cubes
- Cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- Juice and zest of 1 lime
- 1 tablespoon honey
Instructions
- Soak the wooden skewers in water for half an hour to prevent burning.
- Cut the chorizo into 1-inch chunks and the halloumi cheese into cubes.
- Thread the chorizo, halloumi, and cherry tomatoes onto the skewers.
- Preheat the grill to medium-high heat.
- Grill the skewers for about 10 minutes, turning occasionally, until the halloumi is golden and the chorizo is cooked through.
- Mix olive oil, vinegar, lime juice and zest, and honey to make the dressing.
- Drizzle the dressing over the skewers before serving.
Notes
‘Pinch’ the cheese quite tightly as you thread it onto the skewer. It’s a bit fragile at times, so this will help it to NOT fall apart as you thread it on the stick!
When you broil/grill the skewers, don’t worry if one or two bits of halloumi fall off. Just grill them to one side, then push them back onto the skewers when you serve them!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Category: Appetizer
Method: Grilling
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 5
- Sodium: 900
- Fat: 25
- Carbohydrates: 10
- Fiber: 2
- Protein: 18
Frequently Asked Questions
What is halloumi?
A firm, brined cheese from Cyprus that holds its shape when heated. It does not melt like mozzarella. It softens and browns. Available at most grocery stores in the specialty cheese section.
Can I use a different sausage?
Any cooked or cured sausage that grills well works. Andouille, kielbasa, or Italian sausage are all options. Chorizo is the most flavourful choice for this recipe.
Can I make the dressing ahead?
Yes. Whisk and store in a jar in the fridge for up to a week. Shake before using. Drizzle over the hot skewers just before serving.
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The post Grilled Halloumi Skewers appeared first on Honest Cooking and Travel.
