I love halloumi. It’s one of the reasons (besides fresh grilled corn on the cob) that I’m happiest when summer grilling season rolls around. For the uninitiated, halloumi is a “grilling cheese” from Cyprus. It has a high melting point, so it can be grilled or fried… and it can also be pretty hard to track down. I have to trek to Whole Foods or Central Market to get my hands on it, but it’s definitely worth it, because this salty, delicious cheese is the bomb diggity. Even Nora agreed (after I broke it into smaller pieces for her).
Halloumi is the perfect vegetarian protein to add to veggie kebabs. That’s exactly what we did this evening, when the hubby fired up the grill and skewered a little bit of everything that showed up in our CSA box this week* — squash, zucchini, cherry tomatoes, sweet peppers, onions and potatoes — along with chunks of halloumi. I also picked up some delicious bi-color sweet corn on the cob this morning, so on the grill it went, too.
* BTW, I love this time of year, because after a long, rather boring spell, our CSA boxes are getting interesting again. There are plenty of early-season tomatoes, and I heard there might be watermelon soon!
It was a delicious dinner, and we all chowed down. Nora might have eschewed the summer squash and zucchini, but at least she tried them… and she downed the corn on the cob like a beast.
Kebabs don’t really lend themselves to recipes, so I don’t have one, but if you want to give it a spin, here’s what you can do: Fire up the grill, cut the summer veggies you have on hand into bite-sized chunks, toss them with some olive oil and skewer them with some good chunks of halloumi, and grill them to perfect. Done and done. Enjoy!
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