Grilled Halloumi Kebabs

Since I posted a Mediterranean recipe on Monday that was inspired by our trip to Greece a few years ago, I figured I'd continue with the Greek theme today.😀  Halloumi is a Mediterranean goats or sheep milk cheese. It's distinctive quality is the rubbery squeak it makes when eaten raw!   You read that right - it's squeaky cheese.  It's weird but you know that as soon as I heard this - I had to try it for myself.😂  Fun fact: It really does squeak!! 🧀

I'm more sensitive to chewing noises than most people so squeaky cheese wasn't necessarily a positive quality in a cheese for me BUT... I will say that the flavor, makes up for the squeaky quality.  And pro tip:  if you don't want your cheese to squeak - grill it.  

One of the cool qualities of halloumi cheese is that it stands up to grilling and frying remarkably well.  So while raw halloumi wasn't my thing - grilled halloumi is definitely one of my favorites.  When marinated in basil and olive oil, grilled and then drizzled with a honey balsamic - these are delicious.  The perfect appetizer or salad option for a summer cookout.  

Grilled Halloumi Kebabs
1/4 cup olive oil
6 fresh basil leaves
8 ounces Halloumi cheese, cut into 3/4" cubes
1/2 cup balsamic vinegar
2 Tablespoons honey
20 cherry tomatoes

Pulse oil and basil in food processor until finely chopped. 

Put cheese in shallow dish and pour basil oil over top. Chill 1 hour. 

Bring honey and vinegar to a simmer. 

Cook until thickened.  

Add tomatoes to dish with cheese and toss to coat. 

Thread cheese and tomatoes onto skewers.  

Grill about 6 minutes.   

Drizzle with vinegar mixture and serve with more fresh basil.  I served these little tomato Halloumi kebabs at a party and this was the first tray to be empty.  They were a big hit.

Ciao!

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