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Halloumi and Vegetable Kebobs

Recipe Date:
July 23, 2014
Serving Size:
Active Time:
Imperial (US)

Note: Halloumi is a sheep’s milk cheese from Cyprus. It is similar in texture to feta and is packed in brine like feta, but doesn’t have a sour tang or aftertaste. Unusual for cheese, halloumi browns beautifully in a non-stick skillet or on the grill without making a gooey mess. It can be found in cheese shops or specialty delicatessens.


3 Tbl Montemaggiore olive oil
3 springs fresh rosemary, rinsed
1 container Halloumi cheese
1 small zucchini in ¼ slices
2 small yellow squashes in ¼ slices
1 red onion, diced large
18 cherry tomatoes


In small frying pan on medium, warm the olive oil with rosemary until fragrant, about 4 minutes, stirring occasionally so that the rosemary doesn’t burn. Remove from heat and remove rosemary sprigs. Let cool for 10 minutes.

Cut halloumi into chunks. Thread onto skewers, alternating the vegetables and cheese so that there is one piece of zucchini and two pieces of everything else on each skewer. Brush skewers with rosemary olive oil and sprinkle with salt and pepper. Let sit for 15 minutes to allow rosemary oil to absorb.

Grill over medium heat, turning as needed, until the cheese is browned on all sides and veggies are cooked, about 8 minutes.

Wine Pairing: Rosé or Syrah. The earthy-nutty flavors of sheep’s milk cheese and the earthy-spicy flavors of the rosemary are echoed in the wines.

Ciolino family recipe