Ready in: 45 minutes · Serves: 4 · Technique: Grilling · Storage: Up to 3 days in the refrigerator.
Quick Answer
Enjoy perfectly grilled halloumi, vibrant vegetables, and a spicy chilli sauce in this festive dish that celebrates communal dining.Living in the heart of New York City, I often find myself surrounded by a vibrant tapestry of cultures and flavors. This season, as we prepare for Thanksgiving and Christmas gatherings, I've been on the hunt for mouth-watering appetizers that not only impress but also celebrate the spirit of communal dining. One particular dish that has become a treasured staple in my kitchen is Halloumi Kebabs with Chilli Sauce. The combination of crispy, golden-brown halloumi paired with a spicy, zesty sauce is simply irresistible.
A Delicious Holiday Appetizer
Why You'll Love This Recipe
- Quick and easy to prepare, making it a perfect appetizer for festive gatherings.
- The combination of crispy halloumi and vibrant vegetables is visually stunning and delicious.
- Spicy chilli sauce adds a unique twist that elevates the dish to a crowd-pleaser.
- Versatile recipe that allows for ingredient variations based on seasonal produce availability.
- Leftovers are excellent and can be easily reheated for a quick meal.
Ingredients
Here's what you'll need to make delicious Halloumi Kebabs with Chilli Sauce:
For the Halloumi Kebabs:
- 300g halloumi, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large zucchini, sliced into thick half-moons
- 1 medium red onion, cut into chunks
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)
For the Chilli Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 red chillies, finely chopped (adjust to your heat preference)
- 1 tablespoon honey
- Juice of 1 lime
- Salt, to taste
- Fresh coriander leaves, for garnish
How to Make Halloumi Kebabs with Chilli Sauce (Step-by-Step)
Follow these steps to create mouth-watering Halloumi Kebabs with a spicy Chilli Sauce:
Step 1: Marinating the Halloumi
In a bowl, I combine the olive oil, salt, and pepper. I then add the halloumi cubes and gently toss them until they are well-coated. Allowing the halloumi to marinate for about 15 minutes draws out some moisture, which is perfect for grilling.
Step 2: Assembling the Kebabs
While the halloumi marinates, I prepare the veggies. On a skewer, I alternate threading the marinated halloumi with pieces of red bell pepper, zucchini, and red onion. The colorful presentation is just beautiful!
Step 3: Heating the Oil
In a small saucepan, I heat 2 tablespoons of olive oil over medium heat. The lovely nutty aroma fills the kitchen as the oil warms.
Step 4: Cooking the Aromatics
I add the minced garlic and chopped chillies to the saucepan, sautéing them for about 1-2 minutes until fragrant. I'm careful not to let the garlic brown to avoid any bitterness.
Step 5: Combining the Sauce
Next, I stir in the honey and lime juice, allowing the sauce to bubble gently. After about 3-4 minutes, it thickens slightly, and I often find that a pinch of salt enhances the balance of flavors.
Step 6: Prepping the Grill
I preheat my grill or grill pan over medium-high heat, ready to bring that smoky flavor reminiscent of summer barbecues even in winter's chill.
Step 7: Cooking the Kebabs
I place the kebabs on the grill, cooking them for 10-15 minutes. I turn them occasionally until the halloumi is crispy and golden, and the veggies become tender. That slight squeaky texture of the halloumi is a telltale sign they're ready.
Step 8: Serving
Finally, I remove the kebabs from the grill and generously drizzle them with the spicy chilli sauce. A garnish of fresh coriander leaves adds the finishing touch to this delectable dish.
Common Mistakes to Avoid
- Using Cold Halloumi: Make sure your halloumi is at room temperature before cooking to ensure even cooking.
- Not Pre-soaking Skewers: Always soak wooden skewers to keep them from burning.
- Overcrowding the Skewers: Leave enough space between pieces for even cooking and that all-important char.
Tips and Tricks for Success
- Serve immediately for the best texture. The contrast between the crispy exterior of the halloumi and the soft, smoky veggies is not to be missed!
- Pair it with a cooling yogurt sauce, like tzatziki, if you prefer a milder option to balance the heat.
- Experiment with various vegetables to accommodate different seasonal ones available in NYC markets.
Variations
- Substitute halloumi with tofu for a vegan option.
- Try using different types of cheese, such as feta or paneer.
- Incorporate seasonal vegetables like asparagus or cherry tomatoes.
- Spice up the chilli sauce with additional herbs like basil or mint.
How to Serve
- Serve on a large platter with extra chilli sauce drizzled on top.
- Garnish with fresh coriander leaves for an added burst of flavor.
- Offer alongside dips like tzatziki or hummus for a complete appetizer spread.
Make Ahead and Storage
- Make Ahead: Kebabs can be assembled a few hours in advance and stored in the fridge until ready to grill.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat gently on a skillet or grill to restore those coveted crispy edges.
Recipe Notes / What I Learned
This dish highlights the beauty of fresh ingredients while allowing each flavor to shine through. It's a perfect crowd-pleaser for festive gatherings, whether you're hosting or attending a holiday feast.
Yield and Serving Size
Yield: 4 skewers · Serving Size: 1 skewer
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 12g protein · 15g carbs · 18g fat
Recipe by:
Delicious Halloumi Kebabs with Spicy Chilli Sauce
Ingredients
Equipment
Method
- In a bowl, combine olive oil, salt, and pepper. Add the halloumi cubes and gently toss until well-coated. Let marinate for about 15 minutes.
- Prepare the veggies. On a skewer, thread the marinated halloumi with red bell pepper, zucchini, and red onion.
- In a small saucepan, heat olive oil over medium heat. Add minced garlic and chopped chillies, sauté for 1-2 minutes until fragrant.
- Stir in honey and lime juice. Let the sauce bubble gently, thickening slightly for about 3-4 minutes, and add a pinch of salt.
- Preheat grill or grill pan over medium-high heat.
- Grill kebabs for 10-15 minutes, turning occasionally until halloumi is crispy and golden, and veggies are tender.
- Remove kebabs from the grill, drizzle with spicy chilli sauce, and garnish with fresh coriander leaves before serving.
Notes
FAQs
1. Can I use a different type of cheese instead of halloumi?
While halloumi is ideal due to its grilling properties, you can experiment with other firm cheeses like feta or queso blanco, though they may not hold their shape as well.
2. How do I ensure my kebabs don't stick to the grill?
Make sure to preheat the grill properly and brush it with a little oil before cooking the kebabs. Soaking wooden skewers in water also helps prevent sticking.
3. Can I prepare the chili sauce in advance?
Yes, you can make the chili sauce a day ahead and store it in an airtight container in the fridge. Reheat gently before serving.
4. What vegetables pair best with halloumi?
In addition to red bell peppers and zucchini, you can also use mushrooms, cherry tomatoes, or eggplant, depending on your preference and seasonality.
5. Can I bake the halloumi kebabs instead of grilling?
Yes, you can bake them in the oven at a high temperature (around 200°C/400°F) for about 15-20 minutes, flipping halfway through for even cooking.
