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Home » Mediterranean » Halloumi kebabs with chorizo, tomatoes and honey lime dressing

Halloumi kebabs with chorizo, tomatoes and honey lime dressing

Posted Sep 10, 2019 | Updated Jun 25, 2020 by Helen | 51 Comments |

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A Pinterest image of halloumi, chorizo and tomatoes roasted on skewers

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 kebabs with chorizo to find out.

A close up of halloumi, chorizo and tomato skewers on a bed of lettuce with pitta bread in the background

Halloumi lover or hater?

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.

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!

How to cook halloumi

The key to tasting halloumi at its best is to make sure it ends up nice and hot and crispy.

You can cook it in several ways:

  1. Fry 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. Serve on a salad, or with cooked breakfast foods like scrambled eggs, bacon and avocado.
  2. Do what I’ve done for this recipe and thread cubes of it on a skewer with other yummy things and grill (UK) / broil (US).
  3. Make halloumi fries, halloumi bites or halloumi burgers. Halloumi fries make the best easy appetizer, and halloumi bites are delicious scattered over a soup or a salad like this crispy halloumi salad with avocado, corn and tomatoes.

How to make these kebabs

Raw halloumi, chorizo and tomato skewers on a wooden board

There’s nothing more complicated here than threading everything onto a long skewer. Soak the skewers in some water for a while before grilling so that they don’t burn.

Don’t worry if a few bits of halloumi drop off their skewer as they’re grilling! I can almost guarantee this will happen, but just grill those bits by the side then squash them back onto the skewer just before serving.

Halloumi, chorizo and tomato skewers on a silver tray with pitta bread in the background

It’s all in the dressing

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 it all together.

Perfect for a BBQ

These halloumi kebabs make a perfect ‘wild card’ option for a BBQ. If you have vegetarians among you, you can even skip the chorizo and swap for another vegetable like zucchini/courgette, peppers or mushrooms.

They also make an easy and very tasty midweek meal. Serve with crispy smashed Greek potatoes, roasted cauliflower mash, baked potatoes and coleslaw or just simple pitta bread or olive oil toasts.

More ways to use halloumi

  • Did I mention how addictive these crispy halloumi fries are? Once tried, never forgotten!
  • Fancy a change from halloumi fries? Make life-changing halloumi bites instead! 😉 Eat them by themselves dipped in sweet chili sauce, or scatter them over this amazing crispy halloumi salad with avocado, corn and roasted tomatoes.
  • These crowd pleasing crispy halloumi burgers are ready in just 15 minutes.
  • This one pan Greek couscous with halloumi is another example of how halloumi can be the shining star of an easy vegetarian meal.
  • And finally… try this minty halloumi and sundried tomato salad for a different kind of halloumi salad.

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Halloumi chorizo and tomato skewers on a silver tray with pitta bread in the background

Halloumi kebabs with chorizo, tomatoes and honey lime dressing

Ever tried halloumi cheese? It’s a salty sheep’s or cow’s milk cheese made exclusively in Cyprus and it’s absolutely delicious when it’s fried or grilled (well, I think so, anyway …) I also think it works well like this – threaded onto skewers with tangy chorizo and juicy tomatoes … then drizzled with a simple honey-lime dressing. Enjoy!
5 from 4 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 12 mins
Cook Time 10 mins
Cuisine Mediterranean
Servings (click to change) 2 to 3
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml

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
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Instructions
 

  • 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!).

Notes

‘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!

Nutrition

Calories: 690kcalCarbohydrates: 19gProtein: 33gFat: 53gSaturated Fat: 25gCholesterol: 26mgSodium: 1747mgPotassium: 450mgFiber: 1gSugar: 13gVitamin A: 665IUVitamin C: 40.8mgCalcium: 1160mgIron: 1.6mg
Tried this recipe?Let me know if you liked it!

By Helen all recipes, appetizers, Autumn, breakfast, gluten free, light meals, main meals, Mediterranean, mid-week, party food, snacks, Spring, Summer

Comments

  1. Emma Ward says

    12 Feb 17 at 1:28 pm

    These are literally under the grill right now and they smell amazing

    Reply
    • Helen says

      13 Feb 17 at 10:47 am

      How exciting – I hope they tasted as good as they smelt, Emma! 🙂

      Reply
  2. [email protected] says

    24 Jun 15 at 7:14 pm

    I am a big fan of Halloumi and just as big a fan of these skewers! They look divine!!

    Reply
    • Helen says

      25 Jun 15 at 7:45 pm

      Hi, Annie! Thank you and glad you like them!

      Reply
  3. Ambar says

    18 Jun 15 at 3:47 pm

    Ok so now i’m intrigued by this cheese!! I have to try it as soon as possible!

    Reply
    • Helen says

      19 Jun 15 at 3:52 pm

      Hello, Ambar! Thanks so much for passing by. I really hope you do get around to trying halloumi! 🙂

      Reply
  4. linda says

    18 Jun 15 at 1:01 pm

    Ya Helen, I have never tried halloumi, but today when I tried your recipe first time I failed. But when I want to make it again, your recipe will help me. And this the great thing which I get from your recipe. Thanks for sharing.

    Reply
    • Helen says

      19 Jun 15 at 3:53 pm

      Hello, Linda! I hope you do get around to making these skewers … the halloumi goes so well with everything else!

      Reply
  5. Kelley @ Chef Savvy says

    18 Jun 15 at 1:32 am

    I’ve actually never had Halloumi. Sounds fantastic! Need to try this asap!

    Reply
    • Helen says

      19 Jun 15 at 3:53 pm

      Oh, Kelley, you need to put that right!! 🙂

      Reply
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