Grilled Halloumi Kebabs with Romesco Sauce
These grilled halloumi kebabs are packed with colorful vegetables, golden brown halloumi cheese, and served with a smoky homemade romesco sauce that takes every bite over the top. The vegetables soak up a simple lemon herb marinade while the halloumi develops crispy edges and a warm, creamy center on the grill. They're perfect as a vegetarian main dish or paired with grilled chicken for an easy summer dinner.
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Servings: 5 servings
INGREDIENTS
Grilled Vegetabale Kebabs with Halloumi and Romesco Sauce
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 2 Tablespoons finely chopped parsley
- 1 Tablespoons fresh thyme or 1 tsp dried thyme
- Juice from 1 lemon about 2 Tablespoons
- 2 cloves garlic minced or grated
- 1 medium zucchini sliced into rounds then half moons
- 1 red bell pepper cut into large 1-inch chunks
- 1 orange bell pepper cut into large 1-inch chunks
- 1 yellow bell pepper cut into large 1-inch chunks
- 1 red onion cut into large 1-inch chunks
- 2 (8 oz) packages halloumi cheese cut into 1-inch squares
Romesco Sauce
- 1 (12oz) jar roasted red peppers drained
- 3/4 cup blanched almonds
- 2 Tablespoons fresh flat leaf parsley leaves
- 1/3 cup oil-packed sun-dried tomatoes rinsed and drained
- 3 cloves garlic peeled
- 2 Tablespoons red wine vinegar or sherry vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
INSTRUCTIONS
- If using wooden skewers, soak them in water for at least 30 minutes. I like to use metal skewers for the grill.
- In a large bowl, whisk together the olive oil, salt, parsley, thyme, lemon juice, and garlic. Add the zucchini, bell peppers, and red onion, tossing to coat. Let marinate for 15–30 minutes.1/4 cup extra virgin olive oil, 1 teaspoon kosher salt, 2 Tablespoons finely chopped parsley, 1 Tablespoons fresh thyme, Juice from 1 lemon, 2 cloves garlic, 1 medium zucchini, 1 red bell pepper, 1 orange bell pepper, 1 yellow bell pepper, 1 red onion
- Cut the halloumi into 1-inch cubes, then thread the vegetables and halloumi onto skewers, alternating ingredients. Brush any extra marinade over the halloumi. When testing I found tossing the halloumi with the veggies cause it to break, so brushing it with the marinade separately prevents that.2 (8 oz) packages halloumi cheese
- Preheat the grill to medium-high heat (400–450°F) and generously oil the grates. Grill the kebabs for 5–6 minutes per side, turning occasionally, until the vegetables are tender and lightly charred, and the halloumi is golden and charred in spots.
- Meanwhile, add all of the romesco sauce ingredients to a blender or food processor and blend until smooth.1 (12oz) jar roasted red peppers, 3/4 cup blanched almonds, 2 Tablespoons fresh flat leaf parsley leaves, 1/3 cup oil-packed sun-dried tomatoes, 3 cloves garlic, 2 Tablespoons red wine vinegar, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/4 cup extra virgin olive oil
- Serve the grilled kebabs warm with the romesco sauce spooned over the top or on the side for dipping.
Notes
Cutting the halloumi: Cut the pieces bigger than you think, at least one inch. Larger pieces stay on the skewer without cracking and give the vegetables more time to cook through.
Make the romesco ahead: The sauce keeps in an airtight container in the fridge for up to five days. It gets better after a day.
Indoor alternative: Arrange skewers on a rimmed baking sheet and broil on high for eight to ten minutes, or until deeply golden and charred in spots.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 15g | Protein: 6g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.004g | Sodium: 971mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2247IU | Vitamin C: 132mg | Calcium: 87mg | Iron: 2mg
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