Grilled halloumi and vegetable skewers

Grilled halloumi and vegetable skewers

When we first started eating a diet of mainly Mediterranean and Asian foods (many years ago!) we regularly had to shop at specialty grocers to buy Mediterranean and Asian ingredients, from tahini to tofu, kalamata olives to oyster sauce, and miso to arborio rice. Not any more — thanks to the growing enthusiasm for ethnic foods, most mainstream supermarkets now stock a wide variety of authentic international ingredients to cater to expanding tastes.

Supermarkets have also introduced more Mediterranean dairy foods onto their shelves, such as Greek yogurt and many different types of cheeses. These days, next to the cheddar, you can usually find a wide selection of cheeses from the Mediterranean region including Parmesan, ricotta, mozzarella, feta and halloumi.

Originating from Cyprus, halloumi cheese has the amazing ability to not melt over high heat. Instead it browns on the outside and softens delightfully on the inside without turning into a hot gooey mess.

These grilled skewers are one of the tastiest ways we know to enjoy halloumi. The fresh lemon and mint marinade adds a herby-citrus tang that balances the saltiness of the cheese. And the delicious golden brown exterior of the grilled halloumi lends itself perfectly to the sweet, caramelized flavor of the grilled vegetables. We often serve them alongside grilled fish or seafood together with some crusty bread and a simple side salad.

Here’s the recipe.