Skewers are certainly a tasty and fun way to present meat, fish or cheese. Halloumi is a fresh semi-hard cheese perfect to be cooked on a BBQ or in the oven as it is not stringy as mozzarella and does not melt like other mature cheeses.
These skewers are also excellent baked in the oven if you do not have a BBQ or the weather does not allow it. To cook everything evenly and avoid that the vegetables don’t cook long enough or, on the contrary, they burn, it is good to cut them into different sizes according to the cooking times.
Courgettes, for example, are rich in water and must be cut quite thick to prevent them from softening too much, unlike peppers, which require longer times and therefore must be cut slightly smaller.
For 6-8 skewers:
- 225gr halloumi (1 standard pack)
- 2 peppers
- 6-8 new potatoes
- 1 red onion
- 2 medium courgettes
- Salt and pepper
- Chilli powder
- Extra virgin olive oil
- Spices to taste such as oregano, rosemary and parsley
1 – Wash and prepare the vegetables, which will then be marinated. Cut the peppers into pieces of about 4x6cm, the onion into wedges, the courgettes into thick chunks.
2 – Finally, cut the potatoes, well washed with the skin on, into wedges. In a large bowl, place all the cut vegetables and season with salt, pepper, chilli powder, oregano, and rosemary to taste and mix well.
3 – Then cut the halloumi into pieces, not too small, about 4 x 4cm and make the skewers alternating the vegetables (except potatoes) with the cheese. Finally, arrange the leftover vegetables and potatoes on the bottom of a baking tray lined with parchment paper and place the skewers on top. Bake in the oven for about 30-40 minutes. Serve hot.
– If you cook on the barbecue, leave the bamboo skewers to soak for at least a couple of hours.
– For the BBQ, cook the skewers on the grill. Make a pouch with parchment and aluminium foil, put the vegetables in it and cook for about 20-30 minutes in the embers.