Halloumi lover or halloumi hater? That is the question today! If you don’t already know where you stand on this very important issue, then have a go at these tasty halloumi skewers to find out. Even if you don’t like the halloumi, I’m pretty sure you’ll find something to love here!
I’m going to be honest with you here. Halloumi cheese, basically a salty, slightly ‘bouncy’ sheep’s or cow’s milk cheese from Cyprus that you fry in a dry pan until hot and crisp, isn’t for everyone. Mr. Scrummy, for instance, declared it as ‘rubbery’ when he first tried it and I know he would never choose a dish with it in from a restaurant menu.
As for me, well as you can probably guess I’m in the ‘love halloumi cheese’ camp and would highly encourage you to try it at least once before you decide if you’re in the ‘love halloumi’ or ‘hate halloumi’ camp!
So the key to tasting halloumi at its best is to make sure it ends up nice and hot and crispy. You can either do this by frying slices of it (you buy it in a fat ‘log’) in a dry frying pan – just leave it to cook without moving it until the watery liquid that oozes out evaporates and starts to brown, then flip over and repeat on the other side – OR you can do what I’ve done here and stick cubes of it on a skewer with other yummies … like chorizo and tomatoes, let’s say 😉 – and grill/broil (there goes that pesky UK/US word difference again!).
Now don’t worry if a few bits of halloumi seem to give up the ghost and drop off their skewer as they’re grilling! I can almost guarantee this will happen, but never fear … just grill those bits by the side then sort of squash them back onto the skewer just before serving! < this ‘technique’ is of course indicative of how careful & precise I like to be while cooking! Ahem.
Don’t skip the honey-lime dressing! It’s nothing more complicated than oil, vinegar, lime juice & zest & honey, but in my opinion the bit of juicy, sweetening balance it brings to the dish ties the whole thing together.
I’d be over the moon if you gave these a go, and if you do and you haven’t tried halloumi before come back and tell me whether you’re a lover or a hater! I promise I won’t be offended if you hate it! 🙂
Oh, and lastly there are two more scrumptious halloumi recipes for you to try here on the blog – this one and this one (please excuse poor photos here!). Just in case you find out you can’t get enough of it 😉
Halloumi, chorizo & tomato skewers with honey lime dressing
For the skewers & salad
- 4 wooden skewers soaked in water for half an hour (so they don’t burn during cooking)
- 1 chorizo sausage 150 to 170 grams/5.3-6 ounces, peeled (if necessary) & cut into 1-inch or so chunks
- 16 cherry tomatoes
- 8 ounces ‘log’ of halloumi cut into large(ish) cubes (at least 1.5 inches square)
- salad leaves of your choice
For the dressing
- 1 lime juice & zest
- 1 tablespoon honey
- 1 tablespoon white wine or cider vinegar
- 2 tablespoons olive oil
- salt/pepper to taste
Heat up your broiler/grill.
Thread the chorizo, tomatoes & halloumi chunks onto the skewers alternately (I began and ended with a tomato, but you don’t have to!).
Lay the skewers on a grill/broiler pan (it’s best if you lay them on a metal grill over a pan so that the juices can drip through). Grill for about 10 minutes, turning regularly (and carefully!) until the halloumi is crisp and browned.
Meanwhile, whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate.
When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Enjoy immediately with some nice fresh bread (if you like!).
'Pinch' the cheese quite tightly as you thread it onto the skewer. It's a bit fragile at times, so this will help it to NOT fall apart as you thread it on the stick!
When you broil/grill the skewers, don't worry if one or two bits of halloumi fall off. Just grill them to one side, then push them back onto the skewers when you serve them!
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