Halloumi and Vegetable Kebabs
with tabbouleh / flatbread
Halloumi is a firm cheese that can hold up to high heat, even on the grill. It makes a great addition to these colorful Mediterranean kebabs.
Smarts: If you're short on time, you can skip the kebabs and just sear the halloumi in a nonstick pan. The flavors will be just as good!
Smarts: If you're short on time, you can skip the kebabs and just sear the halloumi in a nonstick pan. The flavors will be just as good!
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Ingredients
Halloumi and Vegetable Kebabs:
- Skewers, wooden or metal - 8
- Garlic - 2 cloves , chopped
- Lemon zest - 1 tsp
- Oil, olive - 2 Tbsp
- Vinegar, red wine - 1 Tbsp
- Oregano, dried - 1/4 tsp
- Cheese, Halloumi - 8 oz , 1" / 2.5 cm cubes (sub tofu)
- Bell peppers, red - 1 , cubes
- Olives, green - 20 (sub any whole olives)
- Flatbreads, large - 1
- Yogurt, plain or Greek - for serving
Tabbouleh:
- Shallots - 2 cloves , diced
- Parsley, curly-leaf - 1 cup , chopped
- Cucumbers - 8 oz , diced
- Tomatoes, medium - 1 , diced
- Oil, olive - 1 Tbsp
- Lemon juice - 2 tsp
- Couscous, cooked (ingredients listed separately) - ~1/2 cup
Couscous (for 2 nights):
- Stock, any type - 1 1/2 cups (sub water)
- Salt - 1/2 tsp
- Butter - 2 Tbsp
- Couscous, uncooked - 1 cup
Prep
- Soak skewers - If cooking on an outdoor grill with wooden skewers, soak skewers in water for 20 minutes before cooking. This will help prevent the skewers from burning; skip if cooking on stovetop.
- Make marinade - Chop garlic. Combine garlic with lemon zest, olive oil (portion for kebabs), vinegar, and oregano. (Can be done up to 5 days ahead)
- Halloumi - Rinse halloumi with water (it is usually stored in salt water and can be quite salty.) Slice into 1” / 2.5 cm cubes. (Can be done up to 2 days ahead)
- Marinate halloumi - Combine halloumi with marinade. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Bell peppers - Slice bell peppers into cubes. (Can be done up to 5 days ahead)
- Make couscous - This makes enough for 2 nights. Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 days ahead)
- Shallots / Parsley / Cucumbers / Tomatoes - Prep as directed and combine. (Can be done 1 day ahead)
- Prepare kebabs - Discard marinade used for halloumi. Thread skewers through halloumi, bell peppers, and olives (alternate the ingredients). (Note: If you're short on time, you can skip the skewers. Just sear the halloumi and bell peppers in a nonstick pan in Make Step 3. Stir olives in at the end.) (Can be done 1 day ahead)
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Make
- If making kebabs on a grill: Heat grill to 500F / 260C degrees.
- Toss shallots, parsley, cucumbers, and tomatoes with olive oil (portion for tabbouleh) and lemon juice. Add portion of couscous for tabbouleh (reserve the remaining portion for Tuesday). Toss to combine. Season with some salt and pepper. Add a splash more olive oil or lemon juice if tabbouleh seems dry. Set aside while cooking the kebabs.
- If cooking on the stovetop: Heat a grill pan or skillet over medium-high heat. Brush pan with some cooking oil. Place kebabs on heated pan and cook for 2 to 3 minutes on all sides, until halloumi is golden and vegetables are tender.
- If making kebabs on a grill: Brush heated grates with some cooking oil. Place kebabs on heated grates and cook for 2 to 3 minutes on all sides, until halloumi is golden and vegetables are tender.
- Toast flatbreads if you’d like them warm. (If cooking on the grill, you can grill flatbreads on both sides for ~1 minute per side.) Tear or slice into pieces.
- Serve kebabs over tabbouleh with a spoonful of yogurt. Enjoy with flatbread on the side.
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