Grilled Halloumi and Vegetable Skewers

Name: Grilled Halloumi and Vegetable Skewers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 package halloumi cheese (8 ounce, cut into 1-inch cubes); 2 zucchinis (medium, cut into 1-inch pieces); 1 red bell pepper (large, cut into 1-inch pieces); 1 yellow bell pepper (large, cut into 1-inch pieces); 1 red onion (cut into 1-inch pieces); 3 tablespoon olive oil (extra virgin); 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 1.5 cup Greek yogurt (plain, whole milk); 0.5 cup fresh mint (chopped); 1 clove garlic (minced); 2 tablespoon lemon juice (fresh); 1 English cucumber (diced); 2 Roma tomatoes (diced)

Salty halloumi cheese and colorful vegetables grilled to perfection, served with a refreshing cucumber and tomato salad, and a creamy mint yogurt dip for a vibrant low-carb meal.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Medium
Cost: $4.96/serving

Dietary

Gluten-Free
Nut-Free
Vegetarian
Low-Carb
High-Protein
Pescatarian

Ingredients

2 package halloumi cheese (8 ounce, cut into 1-inch cubes)
2 zucchinis (medium, cut into 1-inch pieces)
1 red bell pepper (large, cut into 1-inch pieces)
1 yellow bell pepper (large, cut into 1-inch pieces)
1 red onion (cut into 1-inch pieces)
3 tablespoon olive oil (extra virgin)
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
1.5 cup Greek yogurt (plain, whole milk)
0.5 cup fresh mint (chopped)
1 clove garlic (minced)
2 tablespoon lemon juice (fresh)
1 English cucumber (diced)
2 Roma tomatoes (diced)

Instructions

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large bowl, combine the halloumi cubes, zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with 3 tablespoons of olive oil, sprinkle with dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to coat all vegetables and cheese.
Thread the halloumi and vegetables alternately onto skewers, ensuring not to overcrowd them.
Preheat a grill or grill pan to medium-high heat. Grill the skewers for 10-15 minutes, turning occasionally, until the halloumi is golden brown and the vegetables are tender-crisp with nice char marks.
While skewers grill, prepare the mint yogurt dip: In a small bowl, combine Greek yogurt, 1/2 cup chopped fresh mint, 1 clove minced garlic, 2 tablespoons fresh lemon juice, and a pinch of salt. Stir until well combined.
Prepare the cucumber and tomato salad: In another bowl, combine the diced English cucumber and diced Roma tomatoes.
Serve the grilled halloumi and vegetable skewers hot, with the mint yogurt dip and the cucumber and tomato salad on the side.

Notes

Halloumi can get rubbery if overcooked; cook just until golden and softened. Adjust the amount of fresh mint in the dip to your preference. This recipe also works well for broiling if you don't have a grill.

Nutrition (per serving)

Calories: 420
Protein: 28 g
Carbohydrates: 15 g
Fat: 28 g
Fiber: 4 g
Sodium: 950 mg
Saturated Fat: 14 g
Sugar: 7 g
Cholesterol: 70 mg