Smoky Paprika And Veg Halloumi Skewers
These Smoky Paprika & Veg Halloumi Skewers are a celebration of bold, rustic flavours that instantly transport you to the sun-drenched shores of the Mediterranean.
Ingredients
- 250 g Halloumi Cheese cut into 2.5cm cubes
- 1 Pepper red, cut into squares
- 1 Pepper yellow, cut into squares
- 1 Red onion cut into chunks
- 150 g Chestnut Mushrooms whole or halved
- Fresh Parsley for garnish
For the smoky marinade
- 2 tbsp Olive oil
- 2 tsp smoked paprika
- 1 clove Garlic minced
- ½ Lemon juiced
- 1 tsp Oregano dried
- ½ tsp Cumin ground, optional, for extra depth
- Salt to taste
- Pepper to taste
Instructions
Prepare the Marinade
- In a large bowl, whisk together the olive oil, smoked paprika, minced garlic, lemon juice, dried oregano, ground cumin (if using), salt, and freshly ground black pepper. Stir until well combined. The mixture should be a vibrant, aromatic, and slightly thick paste.
Marinate the Ingredients
- Add the halloumi cubes, red and yellow peppers, red onion, and button mushrooms to the bowl. Toss everything gently but thoroughly, ensuring that all pieces are evenly coated with the smoky marinade. For best results, let the ingredients marinate for at least 15 minutes while you preheat the grill.
Assemble the Skewers:
- Thread the marinated halloumi and vegetables onto the skewers, alternating for a visually appealing mix of colours. Try to leave a little space between pieces to allow even cooking.
Preheat and Grill
- Heat your barbecue or grill pan to medium-high. Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 8–10 minutes, turning occasionally. Aim for a light char on the vegetables and a golden, slightly crispy crust on the halloumi. If using a grill pan indoors, ensure it is properly heated before adding the skewers.
Garnish and Serve:
- Once the skewers are cooked to your liking, transfer them to a serving platter. Sprinkle with freshly chopped parsley for a burst of freshness and an extra squeeze of lemon if desired. Serve hot alongside garlic yogurt, fresh bread, or a zesty cucumber salad.
