Description

A quick and easy Memorial Day recipe featuring crispy grilled halloumi cheese skewers paired with a vibrant herb chimichurri sauce. Perfect as a vegetarian appetizer or side for summer BBQs.

Ingredients

Scale

14 oz (400g) halloumi cheese
3 tablespoons (45ml) olive oil
1 cup packed fresh parsley (about 30g)
1/2 cup packed fresh cilantro (about 15g)
3 cloves garlic, minced
2 tablespoons (30ml) red wine vinegar
1 tablespoon (15ml) lemon juice, freshly squeezed
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)

Instructions

Slice the halloumi into 3/4-inch thick cubes and pat dry with a paper towel.
Chop parsley and cilantro finely or pulse in a food processor. Mince garlic and combine with red wine vinegar, lemon juice, olive oil, red pepper flakes, salt, and pepper in a mixing bowl. Stir and adjust seasoning to taste.
Thread halloumi cubes onto skewers, leaving space between pieces. Optionally alternate with cherry tomatoes or sliced bell peppers.
Preheat grill or grill pan to medium-high heat.
Brush halloumi lightly with olive oil to prevent sticking. Grill skewers for 4-5 minutes per side until golden brown and crispy.
Serve skewers with herb chimichurri spooned over or on the side for dipping. Optionally add fresh lime wedges.

Notes

Use room temperature halloumi for even cooking and less sticking. Don’t overcrowd skewers to ensure crispiness. Chimichurri is best fresh but can be made ahead and stored in the fridge. If using wooden skewers, soak them to prevent burning. For a vegan version, substitute halloumi with firm tofu marinated in lemon and herbs.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Cuisine: Mediterranean

Nutrition

Serving Size: 4 skewers
Calories: 320
Sodium: 730
Fat: 26
Saturated Fat: 13
Carbohydrates: 4
Protein: 18

Keywords: halloumi, grilled halloumi, skewers, chimichurri, vegetarian, Memorial Day, BBQ, appetizer, summer recipe