TIME: 35 minutes // SERVES: 4 // DIFFICULTY: Medium
These grilled halloumi skewers are packed with colorful summer vegetables and finished with plenty of rich, garlicky butter. They're perfect for backyard dinners, cookouts, or an easy weeknight meal.
WHAT DO I NEED?
1 red bell pepper, cut into 2-inch chunks
1 large red onion, cut into 2-inch chunks
2 summer squash, cut into 2-inch chunks
8 oz halloumi cheese, cut into 2-inch cubes
1 pint cherry tomatoes
1 garlic clove, minced
10 fresh mint leaves, torn
Leaves from 1 sprig fresh oregano, torn
¾ tsp onion powder
½ tsp kosher salt
½ tsp freshly cracked black pepper
Juice of ½ lemon
2 heaping tbsp Garlic & Shallot Butter, softened
Additional Garlic & Shallot Butter, melted, for brushing
Soak wooden skewers in water for at least 30 minutes. Preheat your grill to medium-high heat.
In a large bowl, combine the bell pepper, red onion, summer squash, halloumi, cherry tomatoes, minced garlic, torn mint, oregano, onion powder, salt, pepper, lemon juice, and 2 heaping tablespoons of softened Churn Grass-Fed Garlic Butter. Toss gently until everything is evenly coated.
Thread the vegetables, halloumi, and tomatoes onto the soaked skewers, alternating ingredients as desired.
Place the skewers on the hot grill and cook for 5–7 minutes per side. When you flip the skewers, generously brush them with another layer of melted Churn Grass-Fed Garlic Butter.
Grill until the vegetables are tender with light char marks and the halloumi is golden on the outside.
Serve immediately over fluffy rice or alongside warm pita and tzatziki. Finish with an extra dollop of Churn Grass-Fed Garlic Butter for dipping if desired.
