Grilled Halloumi And Watermelon Kebobs Food

WATERMELON AND HALLOUMI

Steps:

• Place the shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.
• Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.
• Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Sear the halloumi 1 minute per side, then remove from the pan; top each with a piece of marinated watermelon.

GRILLED HALLOUMI KEBABS

Steps:

• Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
• Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
• Preheat an outdoor grill to medium-high heat.
• Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
• Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
• Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.

GRILLED HALLOUMI SANDWICH WITH WATERMELON RELISH

Steps:

• Preheat a grill to medium-high heat.
• Drizzle the cheese with the olive oil and place on the grill. Grill the cheese until grill marks appear and it begins to melt slightly, about 2 minutes per side. Place the rolls on the grill and allow to lightly toast.
• Toss the watermelon, basil, mint and shallot in a medium bowl. Season with salt and pepper. Toss the arugula with the lemon juice in another bowl and season with salt and pepper. Spread one side of the toasted rolls with olive tapenade. Layer the halloumi, watermelon relish and arugula on each roll and serve.

HALLOUMI KABOBS

Steps:

• Preheat grill to medium.
• For each skewer, assemble alternating pieces of cheese, bell peppers and red onion, ending with a mushroom and grape tomato on the end. Spray skewers with non-stick cooking spray, place on grill, and cook until cheese starts to melt; turn and cook on the other side until vegetables are tender. Place skewers on plates and drizzle with chive oil.
• In a blender, combine canola oil, chives and salt and pepper, to taste; blend until smooth and bright green.

GRILLED FISH KEBOBS WITH PARSLEY AND GARLIC BUTTER

Steps:

• Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers.
• Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the center of a 6-inch-square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate.
• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside.

GRIDDLED HALLOUMI WITH WATERMELON & CAPER BREADCRUMBS

Steps:

• Cut the watermelon into either cubes or slices and transfer to a bowl with the shallots. Add 4 tbsp extra virgin olive oil and the balsamic, then season with fresh black pepper. Cover and put in the fridge for about 15-20 mins.
• Heat the remaining oil in a frying pan. Fry the breadcrumbs until turning gold. Add the garlic, chilli and capers and cook for another minute, then toss in the almonds. Remove from the heat, add the torn mint (it will wilt a little), then taste - it will be quite salty, but the watermelon won't be, so you'll get a good contrast.
• Brush the halloumi with a little oil and heat a griddle pan. Griddle the cheese on both sides until just starting to melt but still holding its shape, with nice golden griddle marks. Toss the cold watermelon and shallots with the rest of the mint leaves and some salt. Divide between four plates, or pile onto a platter. Put the hot halloumi on top. Squeeze over some lemon juice and top with some of the breadcrumb and caper mix. Serve immediately.

GRILLED HALLOUMI

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush olive oil over both sides of each cheese slice.
• Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately.

HALLOUMI, WATERMELON & MINT SALAD

Steps:

• Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden. Toss the watermelon, beans and mint together with the lemon juice and olive oil, season well, then layer on plates with the slices of halloumi.
• Drizzle with a little more oil if you like, and then serve with warm pittas.

GRILLED HALLOUMI AND STEAK KABOBS

Steps:

• Combine cilantro, parsley, garlic, apple cider vinegar, olive oil and lemon zest rind in a food processor; pulse for 1 minute.
• In an airtight container, combine steak and marinade and refrigerate for 3 to 4 hours.
• Preheat grill to high; carefully skewer alternating meat and cheese.
• Grill 2 to 3 minutes then carefully turn, touching only the meat as you turn. Cook an additional 2 to 3 minutes, remove from heat and serve.