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Week of 6/12/17

Grilled Balsamic Kebabs with Halloumi
and pasta salad

Active: 30 min Total: 50 min
Original GF Paleo Vegetarian
Grilled Balsamic Kebabs with Halloumi
We love the sweet / savory flavor that balsamic dressing brings these summery kebabs. The balsamic dressing does double-duty and is also used to dress a fresh pasta salad.
Tags
Grill Friendly
Proteins
Cheese
Cuisines
American
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144

Ingredients

Metric
Servings:
4
Balsamic Dressing (for kebabs and pasta salad):
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 8 Tbsp
  • Vinegar, balsamic - 3 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Lemon juice - 2 Tbsp
Grilled Balsamic Kebabs with Halloumi:
  • Skewers, for grilling - 12
  • Onions, medium red - 1/2 , 1” (2.5 cm) pieces
  • Bell peppers, any color - 1 , 1” (2.5 cm) pieces
  • Squash, summer or zucchini - 8 oz , 1” (2.5 cm) pieces
  • Cheese, Halloumi - 8 oz , 1” (2.5 cm) cubes
  • Balsamic dressing (ingredients listed separately) - ~1/2 cup
Pasta Salad with Basil and Tomatoes:
  • Pasta, fusilli - 12 oz (sub any pasta shape)
  • Tomatoes, cherry or grape - 8 oz , halved
  • Basil leaves - 1/4 cup , chiffonade
  • Balsamic dressing (ingredients listed separately) - ~1/2 cup

Prep

  1. Soak skewers - If you plan to cook kebabs on the grill using wooden skewers, soak the skewers in water for 30 minutes while you continue with the rest of your meal prep. This will prevent the skewers from burning. (Skip this step if cooking kebabs in the oven.)
  2. Make dressing - Chop garlic. Combine garlic with oil, vinegar, soy sauce and lemon juice. You can leave the dressing as it is, or make it creamier by using an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
  3. Onions / Bell peppers / Squash / Halloumi - Slice all ingredients for the kebabs into 1" (2.5cm) cubes. (Can be done up to 4 days ahead)
  4. Boil pasta - Boil pasta according to package directions. (Can be done up to 3 days ahead)
  5. Tomatoes / Basil - Prep as directed.
  6. Assemble kebabs - Thread skewers through onions, bell peppers, squash and Halloumi. Place kebabs on a sheet pan. Season kebabs with some salt and pepper. (Can be done 1 day ahead)

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Make

  1. If making kebabs on grill: Heat grill to 500F / 260C degrees. Clean grates and brush with some oil. Grill kebabs, turning as they cook, until vegetables are tender and golden, ~10 minutes. In the last 2 minutes of cooking, brush kebabs generously with dressing (portion for the kebabs).
  2. If making kebabs in the oven: Heat oven to 450F / 232C degrees. Roast kebabs in oven, turning halfway through cooking, until vegetables are tender and golden, ~10 minutes. In the last 2 minutes of cooking, brush kebabs generously with dressing (portion for the kebabs).
  3. While kebabs cook, combine pasta with tomatoes and basil. Add dressing (portion for the pasta salad) and toss to combine.
  4. Enjoy kebabs with pasta salad on the side.

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