Imagine a dish that transforms ordinary ingredients into a culinary masterpiece that's both visually stunning and incredibly delicious. These Grilled Skewers of Halloumi, Peppers, Tomatoes, and Onions over Zoodles are not just a meal—they're a Mediterranean vacation on a plate! Perfect for those seeking a low-carb, high-flavor experience that will make your dinner guests wonder if you've secretly trained with a top chef.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 block halloumi cheese, cubed
- 1 bell pepper, cut into chunks
- 1 cup cherry tomatoes
- 1 onion, cut into chunks
- 2 zucchinis, spiralized
- 2 tbsp olive oil
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cube the halloumi cheese into bite-sized pieces, cut the bell pepper into chunks, and slice the onion into similar-sized pieces. Rinse the cherry tomatoes and set them aside.
- In a large mixing bowl, combine the cubed halloumi, bell pepper chunks, cherry tomatoes, and onion pieces. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of oregano, salt, and pepper to taste. Toss everything gently to ensure that the vegetables and cheese are evenly coated with the oil and seasoning.
- Preheat your grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for about 15 minutes prior to grilling to prevent burning.
- Once the grill is hot, thread the marinated halloumi and vegetable mixture onto the skewers, alternating between the halloumi, bell pepper, cherry tomatoes, and onion pieces for a colorful presentation.
- Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the halloumi is golden brown and the vegetables are tender and slightly charred.
- While the skewers are grilling, prepare the zoodles. In a large skillet, heat a drizzle of olive oil over medium heat. Add the spiralized zucchini and sauté for about 3-5 minutes, just until they are tender but still have a bit of crunch. Season with salt and pepper to taste.
- Once the skewers are done, remove them from the grill and let them rest for a minute. To serve, place a generous portion of the sautéed zoodles on each plate and top with the grilled skewers.
- Optionally, garnish with fresh herbs or a squeeze of lemon juice for added flavor before serving. Enjoy your Mediterranean-inspired grilled skewers of halloumi, peppers, tomatoes, and onions over zoodles!
Tips
- Halloumi Pro Tip: This cheese has a high melting point, making it perfect for grilling. Make sure to cut it into uniform cubes for even cooking.
- Skewer Strategy: Soak wooden skewers in water for 15-20 minutes before grilling to prevent them from burning. Alternatively, use metal skewers for a more professional approach.
- Grill Temperature Matters: Medium-high heat is key. Too hot, and you'll burn the ingredients; too low, and you'll miss that beautiful caramelization.
- Zoodle Wisdom: Don't overcook your zucchini noodles. They should be tender-crisp, not mushy. A quick 3-5 minute sauté is all they need.
- Flavor Boosters: Consider adding a quick marinade to your halloumi and vegetables with lemon juice, garlic, or herbs to elevate the dish's flavor profile.
- Serving Suggestion: For an extra touch of Mediterranean flair, serve with a dollop of tzatziki or a sprinkle of fresh herbs like mint or parsley.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 24g
Protein: 26g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 60mg
