Marinated Halloumi Cheese Kabobs With Herbs
4

Serves 2

Halloumi, a cheese from Cyprus that's made primarily from goat's and sheep's milk, is similar to fresh mozzarella. Serve this appetizer with oven-roasted potatoes and garlic with rosemary, if you like.

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    Ingredients: 
    • 12 ounces (350 g) halloumi cheese, cut into 1-inch (2.5 cm) cubes
    • 1 medium pepper (any color)
    • 1 medium red onion
    • 4 medium cap mushrooms
    • Marinade
    • 1 teaspoon each of chopped fresh thyme, oregano, rosemary, mint and parsley (or similar combination of whatever herbs are available)
    • 1 clove garlic
    • 1/4 cup extra virgin olive oil
    • Juice of 1 lime
    • Freshly milled black pepper
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    Method: 

    You will also need two 12-inch (30 cm) flat metal skewers.

    Begin by cutting pepper and onion into even-sized pieces about 1 inch (2.5 cm) square, to match the size of cubes of cheese. Then chop herbs and garlic quite finely and combine them with the oil, lime juice and some freshly milled pepper. Now place cheese, onion, pepper and mushrooms in a large, roomy, non-metallic bowl and pour marinade over them, mixing very thoroughly. Cover and place in the fridge for 24 hours, and try to give them a stir round every now and then.

    When you're ready to barbecue kabobs, try the two skewers and thread a mushroom on first (pushing it right down) followed by a piece of onion, a piece of pepper and a cube of cheese. Repeat this with more onion, pepper and cheese, finishing with a mushroom at the end. Place the kabobs over the hot coals, turning frequently till they are tinged brown at the edges, about 10 minutes. Brush on any leftover marinade juices as you turn them.

    Nutritional Info: 
    Per Serving:Serving size: about 11oz/311g-wt, 730 calories (510 from fat), 57g total fat, 30g saturated fat, 115mg cholesterol, 890mg sodium, 14g carbohydrate (2g dietary fiber, 6g sugar), 42g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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