Grilled Halloumi Kebabs with Za'atar
and couscous / zucchini ribbons

Name: Grilled Halloumi Kebabs with Za'atar
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 Skewers, wooden or metal; 8 oz Mushrooms, any button, halved; 10 oz Cheese, Halloumi, 2" / 5 cm cubes; 2 tsp Za'atar; 16 Olives, green and pitted; 1/2 cup Yogurt, plain or Greek; 3/4 cup Stock, any type (sub water); 1/4 tsp Salt; 1 Tbsp Butter; 1/2 cup Couscous, uncooked; 1 Bell peppers, from a jar of roasted red peppers, chopped; 1 tsp Lemon juice; 2 cloves Garlic, chopped; 12 oz Zucchini, sliced into ribbons with a peeler, spiralized, or diced; 2 tsp Vinegar, red or white wine; 2 tsp Oil, olive; 1/2 tsp Oregano, dried

Active: 35 Total: 35

Original GF Paleo Vegetarian

We can't resist throwing halloumi on the grill at least once each summer. This cheese that holds up to high heat makes beautiful kebabs, especially with this recipe's mix of colorful Mediterranean ingredients.

Ingredients

Metric

Servings:

Grilled Halloumi, Olive, and Mushroom Kebabs with Za'atar:

Skewers, wooden or metal - 12
Mushrooms, any button - 8 oz , halved
Cheese, Halloumi - 10 oz , 2" / 5 cm cubes
Za'atar - 2 tsp
Olives, green and pitted - 16
Yogurt, plain or Greek - 1/2 cup

Couscous:

Stock, any type - 3/4 cup (sub water)
Salt - 1/4 tsp
Butter - 1 Tbsp
Couscous, uncooked - 1/2 cup
Bell peppers, from a jar of roasted red peppers - 1 , chopped
Lemon juice - 1 tsp

Zucchini Ribbons:

Garlic - 2 cloves , chopped
Zucchini - 12 oz , sliced into ribbons with a peeler, spiralized, or diced
Vinegar, red or white wine - 2 tsp
Oil, olive - 2 tsp
Oregano, dried - 1/2 tsp

Prep

Skewers - If using wooden skewers, soak in water for 15 minutes to prevent burning.
Make couscous - 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)
Garlic / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Zucchini - Slice zucchini into ribbons, spiralize, or dice. (Note: We like keeping the zucchini raw in this recipe, but if you think you'd prefer it cooked, saute the zucchini in some olive oil for a minute or two until just tender.) (Can be done up to 3 days ahead)
Mushrooms - Slice mushrooms in half. (Can be done up to 2 days ahead)
Halloumi - Rinse halloumi with water. Slice into 2” / 5 cm cubes. Toss halloumi with za’atar. (Can be done 1 day ahead)
Assemble skewers - Thread halloumi, mushrooms, and olives onto skewers. (Can be done 1 day ahead)

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Make

If cooking on a grill: Heat grill to 400F / 204C degrees.
If cooking in the oven: Heat oven to 425F / 232C degrees. Line a sheet pan with foil. Brush with some oil or spray with nonstick cooking spray. Place skewers on sheet pan.
While grill / oven heats, toss zucchini with garlic, vinegar, olive oil, and oregano. Season with some salt and pepper. Set aside.
{grill}: When grill is hot, brush grates with some oil. Grill skewers on all sides over direct heat until halloumi is golden and mushrooms are tender, 6 to 8 minutes total.
{oven}: Bake skewers, turning halfway through cooking, until halloumi is golden and mushrooms are tender, 12 to 16 minutes.
If couscous was made ahead, you can reheat in the microwave (you can also serve the couscous chilled or room temperature). Toss with bell peppers and lemon juice. Season with some salt and pepper. If couscous seems dry, add some olive oil.
Serve skewers over couscous with yogurt. Enjoy with zucchini on the side.

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