Recipes · Main dishes
Halloumi Pepper Skewers with Oregano
AI-written · not yet kitchen-tested
Larger cheese cubes are less likely to split on a skewer. Leave a little space between pieces so the peppers brown instead of steaming.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 400 g (14 oz) halloumi
- 2 bell peppers
- 1 red onion
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tbsp lemon juice
- 0.5 tsp black pepper
Method
- Cut halloumi into cubes about 1 1/4 inches (3 cm) across, and peppers and onion into similarly wide pieces. Alternate on eight metal skewers without packing tightly.
- Mix oil, oregano, lemon juice and pepper and brush skewers thinly. Preheat a gas grill to about 375 °F (190 °C) with direct and indirect zones.
- Grill directly for about 10 to 12 minutes total, turning every 2 to 3 minutes. The cheese should have golden surfaces and the peppers should soften.
- If browning too fast, finish indirectly with the lid closed. Serve immediately and warn diners about hot metal handles; the cheese firms as it cools.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.