Grilled Halloumi Skewers

Step 1

Pat the halloumi dry with paper towels, then cut it into 16 cubes, each roughly the size of a dice, so they will cook evenly and not fall apart.

Step 2

Cut the red bell pepper lengthwise from top to bottom into 4 strips, then remove the white seeds and core by slicing them away. Cut the strips crosswise into 8 roughly 1-inch squares.

Step 3

Cut the red onion in half from root to tip, then slice each half crosswise into 8 roughly 1-inch chunks, keeping the layers slightly intact so pieces don't fall apart on the grill.

Step 4

If using wooden skewers, soak them in cold water for at least 10 minutes so they don't burn on the grill; metal skewers need no soaking.

Step 5

Thread one of each ingredient onto each skewer in this order: halloumi, bell pepper, onion, tomato, repeat until all 4 halloumi cubes are used per skewer, then finish with a tomato. Use 4 skewers total for 2 servings.

Step 6

Brush both sides of each skewer with olive oil, then sprinkle salt and pepper evenly across all sides of the cheese and vegetables.

Step 7

Heat a grill or grill pan to high heat and wait until oil droplets sprinkled on the surface sizzle and evaporate in under 1 second, about 2 minutes.

Step 8

Place the skewers on the hot grill with space between each one, then close the grill or cover with a lid and cook for 2 minutes until the cheese shows dark grill marks on the bottom.

Step 9

Using tongs, rotate each skewer one-quarter turn (90 degrees) and cook for 2 more minutes until grill marks appear on that new side.

Step 10

Rotate again and cook for 2 more minutes until the cheese softens slightly and vegetables char slightly at the edges, then rotate one final time for 1 to 2 minutes until fully charred.

Step 11

Transfer the skewers to a serving plate and serve immediately while the cheese is still warm and slightly melted.