Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Melody Dosch left behind a career in law to become the purveyor of The Artisan Cheese Gallery, a specialty and gourmet cheese shop in Studio City that she owns with her parents, Fred and Kay Heinemann. Sh e first shared this recipe for Halloumi Kabobs on May 26, 2007.
Keep reading for the full recipe…
12 ounces halloumi cheese, cut into 1-inch cubes
1 sweet pepper, any color
1 red onion
2-3 tablespoons olive oil
1-2 tablespoon fresh finely chopped herbs (like, thyme, oregano, parsley, mint or any combination that you like or what is available.)
Lime juice or lemon juice
Chili powder (optional)
Skewers (wooden or metal)
Cut up the pepper and the red onion to match the size of the cheese cubes. Combine the herbs, garlic, oil, pepper, chilil powder and add lime juice to taste. Add the cheese, pepper, onion and mushrooms to the marinade, mix all together, cover and place in the fridge for 24 hours, give them a stir now and then. The next day, thread the Halloumi mix onto skewers, barbeque or grill them untill the cheese is tinged brown on the edges, using the left over marinade for basting.
Melody likes to sprinkle the kebob with fresh mint once it is removed from the grill.
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