Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

< Back
Week of 3/25/19

Cumin-Spiced Vegetable and Halloumi Kebabs
with cucumbers / tomatoes / pita / hummus

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Cumin-Spiced Vegetable and Halloumi Kebabs
This classic Cook Smarts recipe (first featured in 2013) is great for cool or warm weather, so feel free to fire up the grill if the weather permits. The grill will add a nice smokiness to the kebabs.
Smarts: Threading the vegetables / halloumi onto skewers is the most time-consuming part of this meal, so do this ahead of time if you can.
Tags
Grill Friendly
Proteins
Cheese, Beans, garbanzo
Cuisines
Middle Eastern / North African
Save recipe
75

Ingredients

Metric
Servings:
4
Cumin-Spiced Vegetable and Halloumi Kebabs:
  • Bell peppers, red - 1 , cubed
  • Eggplants, Chinese or Japanese - 12 oz , cubed (these are long and narrow; sub Italian eggplant)
  • Zucchini - 12 oz , cubed
  • Cheese, Halloumi - 8 oz , cubed (sub seitan, extra-firm tofu, or button mushrooms)
  • Mustard, Dijon - 1/2 tsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oregano, dried - 1/4 tsp
  • Oil, olive - 2 Tbsp
  • Skewers, bamboo or metal - 8 to 12
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 2/3 tsp
  • Coriander, ground - 1/2 tsp
  • Salt - 1/4 tsp
Cucumber and Tomato Salad:
  • Cucumbers - 12 oz , chopped
  • Tomatoes, roma - 4 , chopped
  • Dill - 1 tsp , chopped
  • Lemon juice - 2 tsp
  • Sour cream - 1 Tbsp
Hummus and Pita Bread:
  • Pita or flatbread - 4 rounds
  • Hummus - 5 oz

Prep

  1. Bell peppers / Eggplants / Zucchini - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  2. Halloumi - Rinse halloumi with water (this will remove some of the salty brine the cheese is stored in). Slice into 1" / 2.5 cm cubes. (Can be done 1 day ahead)
  3. Marinate vegetables / halloumi - (If cooking on the grill, get grill heating while vegetables marinate.) Combine mustard, vinegar, oregano, and olive oil with a dash of salt. Toss bell peppers, eggplants, zucchini, and halloumi in vinaigrette. Marinate for at least 30 minutes and up to a day. (Can be done up to 1 day ahead)
  4. Skewers - If using bamboo / wooden skewers, soak in water for 10 minutes.
  5. Cucumbers / Tomatoes / Dill - Prep as directed and combine. (Can be done up to 1 day ahead)
  6. Assemble kebabs - Thread vegetables and halloumi onto skewers. We typically use 2 skewers per kebab. This makes it easier to flip the kebabs while cooking. (Check out this video to see how this is done.)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. If cooking on a grill: Heat grill to 400F / 204C degrees, leaving one part of the grill with indirect heat. Clean grates and brush with cooking oil. Place kebabs over direct heat and grill on each side for 1 to 2 minutes, rotating to sear on all sides. Move to indirect heat and continue cooking until vegetables are tender.
  2. If cooking on the stovetop: Heat a grill pan over medium-high heat. Add cooking oil. Place kebabs on pan and grill on each side for 1 to 2 minutes, rotating to cook all sides. If vegetables are not tender at this point, reduce heat to medium and cover pan with a lid or foil. Continue cooking until vegetables are tender.
  3. Combine cucumbers, tomatoes, dill, lemon juice, and sour cream. Season with some salt and pepper.
  4. Toast pita.
  5. Mix together cumin, coriander, and salt. Sprinkle over kebabs.
  6. Enjoy kebabs with hummus, pita, and salad on the side. (If you want, you can take the vegetables / halloumi off the skewers and make wraps.) Enjoy!

Reviews

Ratings

0 reviews