These kebabs are a fun way to serve savory halloumi - a firm cheese that stands up to high heat without melting. You can enjoy the colorful side salad warm, room temperature, or chilled, which makes this an easy meal to prepare in stages. Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Cheese, Halloumi - 12 oz , cubed
(sub extra-firm tofu)
Bell peppers, any color - 2 , cubed
Onions, medium and red - 1 , cubed
Lemons - 1/2 , wedges
Skewers, metal or bamboo - 8
Herby Couscous and Tomato Salad:
Garlic - 1 clove , chopped
Lemon zest - 1 tsp
Oregano, fresh - 2 tsp , chopped
Tomatoes, large - 2 , chopped
Parsley - 1/2 cup , chopped
Vinegar, red or white wine - 1 Tbsp
Oil, olive - 1 Tbsp
Choose Cooking Method
Prep
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 5 days ahead)
Make marinade - Zest lemons and chop oregano (portions for kebabs). Combine lemon zest with first portion of cooking oil, oregano (portion for kebabs), garlic powder, and paprika. (Can be done up to 5 days ahead)
Slice halloumi - Drain and rinse. (Note: Halloumi is usually stored in salt water, so rinse well and pat dry to prevent it from being overly salty.) Cut halloumi into chunks large enough to thread onto a skewer. (Can be done up to 2 days ahead)`
Marinate halloumi - (If prepping right before cooking, get grill heating before continuing.) Toss halloumi with marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Bell peppers / Onions / Lemons / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
Lemon zest / Oregano / Tomatoes / Parsley - Zest lemons and chop oregano (portions for salad). Prep tomatoes and parsley as directed. Store everything separately. (Can be done 1 day ahead)
Assemble salad - Whisk together lemon zest (portion for salad), garlic, vinegar, and olive oil in a large serving or mixing bowl. Add couscous, tomatoes, parsley, and oregano (portion for salad) and toss to combine. Taste and season with some salt and pepper if needed. (Can be done 1 day ahead)
Skewers - If using wooden / bamboo skewers, soak in water for 10 minutes.
Assemble kebabs - Remove halloumi from marinade (discard marinade). Alternate threading halloumi, bell pepper, and onion pieces onto skewers. (If using metal skewers, you can assemble them 1 day ahead. If using wood / bamboo skewers, wait to assemble until just before cooking.)
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Heat grill to 450F / 232C. Clean grates and brush with second portion of cooking oil.
Add kebabs to heated grill and turn to sear on all sides until halloumi is browned on all sides and vegetables are tender, 5 to 7 minutes total.
If salad was made ahead, give it a stir.
Serve kebabs with salad on the side and lemon wedges to squeeze over everything. Enjoy!
Prep
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 5 days ahead)
Make marinade - Zest lemons and chop oregano (portions for kebabs). Combine lemon zest with first portion of cooking oil, oregano (portion for kebabs), garlic powder, and paprika. (Can be done up to 5 days ahead)
Slice halloumi - Drain and rinse. (Note: Halloumi is usually stored in salt water, so rinse well and pat dry to prevent it from being overly salty.) Cut halloumi into chunks large enough to thread onto a skewer. (Can be done up to 2 days ahead)`
Marinate halloumi - Toss halloumi with marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Bell peppers / Onions / Lemons / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
Lemon zest / Oregano / Tomatoes / Parsley - Zest lemons and chop oregano (portions for salad). Prep tomatoes and parsley as directed. Store everything separately. (Can be done 1 day ahead)
Assemble salad - Whisk together lemon zest (portion for salad), garlic, vinegar, and olive oil in a large serving or mixing bowl. Add couscous, tomatoes, parsley, and oregano (portion for salad) and toss to combine. Taste and season with some salt and pepper if needed. (Can be done 1 day ahead)
Skewers - If using wooden / bamboo skewers, soak in water for 10 minutes.
Assemble kebabs - Remove halloumi from marinade (discard marinade). Alternate threading halloumi, bell pepper, and onion pieces onto skewers. (If using metal skewers, you can assemble them 1 day ahead. If using wood / bamboo skewers, wait to assemble until just before cooking.)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again