|Grilled Skewers with Marinated Halloumi Cheese, Mushrooms, and Sweet Onions for a unique Meatless Monday dish.|
A few years ago I fell in love with Halloumi, a unique cheese from Cyprus that has a high melting point which allows it to be fried or grilled. The browned cheese is delightful, and although Halloumi is a bit of a budget splurge, it's something I buy occasionally for a treat. I had a block of Halloumi in the fridge and some mushrooms that needed to be used up, and that was all the inspiration I needed for these Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions. I marinated the cheese, mushrooms, and onions for a few hours in a mixture with Mediterranean flavors; then threaded them on to my favorite Double Kabob Skewers and grilled them. The only thing that's at all difficult about cooking the skewers on the grill is making sure you use oil or non-stick spray right before you put the skewers on so the melting cheese doesn't stick to the grill. And if you've never had Halloumi before, I'm thinking you're going to love this recipe; hope you try it!
I wasn't really thinking about Meatless Monday when I made these Halloumi Skewers, but they're certainly a perfect Meatless Monday treat that won't leave you feeling deprived in the least. Halloumi is surprisingly not that high in fat, but it's also addictive and it's easy to eat too much, so I'd serve this with something healthy like a salad with kale and apples on the side. (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index. I'm also posting a meatless slow cooker recipe each Monday on Slow Cooker from Scratch. For more Meatless Monday ideas, check Meatless Monday at BlogHer, where I write a weekly post spotlighting meatless recipe ideas I find around the web.)
This is the brand of Halloumi I find at my local Smith's stores; I bought this at the big Smith's in downtown Salt Lake.
I picked out 8 oz. of mushrooms that were about the same size, removed the stems if they were long, and washed the mushrooms in a colander.
I mixed together lemon juice, red wine vinegar, olive oil, Greek Seasoning, and Spike Seasoning to make a marinade and marinated the cheese, mushrooms, and onions in the refrigerator.
Double Kabob Skewers are perfect for this if you have them.
Preheat the grill to medium-high and brush or spray with oil or non-stick spray right before you put the skewers on the grill. (Be careful in case it flames up a little!)
(Makes either 4 main dish servings, or 8 appetizers; recipe created by Kalyn.)
8 oz. same-sized mushrooms, stems removed and washed (I used brown Crimini mushrooms.)
1 large sweet onion, cut into chunks the same size as mushrooms
1 pkg. (8-10 oz.) Halloumi cheese, cut into chunks the same size as mushrooms and onions
non-stick grilling spray or oil (VERY IMPORTANT; to use on grill right before you put the skewers on.)
3 T fresh squeezed lemon juice (I used my fresh-frozen lemon juice)
2 tsp. red wine vinegar
2 T olive oil
1 tsp. Greek seasoning
1/2 tsp. Spike Seasoning (optional; you can use any all-purpose seasoning mix if you don't have Spike.)
Remove any large stems from the mushrooms, wash with cold water, and let mushrooms drain in a colander while you cut other ingredients. Cut off both ends of the onion, and then cut the onion into chunks that are about the same size as the mushrooms. (Try to keep the onion layers together if you can.) Cut the cheese into pieces the same size as the mushrooms and onions.
Whisk together the lemon juice, red wine vinegar, olive oil, Greek Seasoning, and Spike Seasoning to make the marinade. Put the mushrooms, onions, and cheese pieces into a Ziploc bag and pour in the marinade. Let ingredients marinate in the refrigerator for 3-4 hours (or slightly longer is okay.)
When you're ready to grill, make sure the grill surface is clean and then pre-heat to medium high while you thread mushrooms, cheese, and onions on skewers. Spray the grill with non-stick grilling spray or brush with a high smoke-point oil right before you put the skewers on. (Be careful in case it flames up.) Grill skewers about 6 minutes per side, using a flat turner to scrape the cheese away from the grill if needed when you're ready to turn them. Serve hot.
South Beach Suggestions:
I was surprised to see the nutritional information for Halloumi was not too bad, but the problem is that this cheese is so addictive that it's hard to eat just a small serving. I used this 8.8 oz. package to make four servings, which probably means this is a "once-in-a-while-treat" for the South Beach Diet, but with that in mind, this would be okay for any phase.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Ideas with Halloumi Cheese:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Halloumi Cheese and Tomato Salad in Caper Vinaigrette ~ The Dabble
Grilled Halloumi Salad with Chicken, Mini-Peppers, and Lemon ~ Kalyn's Kitchen
Pan-Fried Halloumi with Chilli Drizzle ~ Nami Nami
Leftover Tofu, Halloumi, and Tomato Salad ~ Kalyn's Kitchen
Halloumi Kabob ~ Give Recipe
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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