GRILLED HALLOUMI PITAS
Halloumi is a Greek and Turkish semi-hard cheese that has a high melting point, so it can be grilled or pan fried. Its rich robust texture makes it a satisfying vegetarian protein that's perfect in this simple pita wrap.
Categories lunch
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high heat; grease grate well. In bowl, whisk together vegetable base, lemon juice, oil and honey; toss gently with halloumi slices.
- Grill halloumi for 2 to 3 minutes per side or until well marked.
- Spread hummus down along center of each pita, leaving border at top and bottom. Top with halloumi, lettuce, cucumber, tomatoes and red onions. Fold up bottom of pita over filling, then fold in sides and roll up tightly.
GRILLED HALLOUMI PITA SANDWICHES RECIPE
Salty halloumi cheese browns beautifully on the grill and is perfect for making filling pita sandwiches with tomato, red onion, lettuce, and creamy tzatziki.
Provided by Joshua Bousel
Categories Sandwich
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pita on grill and cook until warm and pliable, about 30 seconds per side. Remove pita from grill.
- Grill cheese until well browned on both sides, 1-2 minutes per side.
- Transfer cheese to warmed pita and top with tomato slices, red onion, lettuce, and tzatziki. Serve immediately.
Nutrition Facts : Calories 634 kcal, Carbohydrate 53 g, Cholesterol 94 mg, Fiber 4 g, Protein 35 g, SaturatedFat 16 g, Sodium 1247 mg, Sugar 7 g, Fat 31 g, ServingSize Serves 4, UnsaturatedFat 0 g
GRILLED CHICKEN KEBABS WITH PITA, HALLOUMI AND SHAVED CUCUMBER SALAD
Steps:
- Soak the skewers in water for at least 30 minutes. Preheat the grill to 375 degrees F or preheat a large grill pan over medium heat. Clean and oil the grates or grill pan.
- Combine the lemon zest with the 2 tablespoons grapeseed oil, the cumin, turmeric, salt, garlic powder and pepper in a medium bowl; stir together. Add the chicken and toss to coat. Let sit for 5 minutes to 1 hour, then thread 5 to 6 chicken cubes onto each skewer.
- While the chicken marinates, peel the cucumber into long ribbons with a vegetable peeler. Transfer to a small bowl. Add the dill fronds, the juice from 1/2 of the zested lemon and a sprinkle of salt and pepper. Toss and set aside until ready to serve.
- Grill the skewers, turning every 3 to 4 minutes, until the chicken is cooked through and all sides are charred, 8 to 10 minutes total. Remove to a platter and squeeze juice from the remaining 1/2 lemon over the top.
- Two minutes before the chicken is done cooking, grill the halloumi until warmed through and lightly charred, about 1 minute per side.
- For each serving, top 1 pita with some of the cucumber salad, 1 to 2 slices of the halloumi and 2 chicken skewers. Drizzle with tahini and serve.
GRILLED HALLOUMI FATTOUSH
In this version of fattoush-the Middle Eastern salad made with pita and assorted vegetables-chickpeas and lightly charred halloumi cheese give it extra heft and a good punch of protein, making it an ideal vegetarian main course. Halloumi, a Greek cheese, is nicely salty and has a high melting point, which makes it ideal for frying or grilling.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the dressing: Whisk together the oil, lemon juice, sesame seeds, oregano and Aleppo-style pepper in a small bowl. Season with salt and pepper.
- For the salad: Combine the pita chips, chickpeas, lettuce, tomatoes, cucumbers and onions in a large bowl. Add the dressing and toss well. Let stand while you grill the cheese.
- Prepare a grill or grill pan for medium-high heat. Clean and lightly oil the grill grates.
- Brush the halloumi with oil and grill, turning once or twice, until lightly charred on the outside and just softened, about 4 minutes total. Transfer to a plate.
- Fold the herbs into the salad and season to taste with more salt and pepper if desired. Transfer the salad to plates or a platter. Top with the grilled halloumi and serve.
GRILLED HALLOUMI APPETIZER SALAD
Distinctive Halloumi cheese pairs with crisp red onions, tender zucchini, zesty lime juice and fruity olive oil in this grilled delight. Halloumi, a goat and sheep milk cheese, doesn't melt so you can throw it right on the grill. Delicious as an appetizer, add some Kalamata olives and pita bread for a light summer entrée. Courtesy of Whole Foods.
Provided by Chef Kate
Categories Cheese
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill.
- Slice Halloumi in half lengthwise.
- Rub Halloumi halves with 1 tablespoon of the olive oil.
- Drizzle one tablespoon of the olive oil on the red onion slices and one tablespoon on the zucchini slices.
- Grill Halloumi, red onions and zucchini, until beginning to blacken, turning frequently, about 2-4 minutes per side.
- Transfer Halloumi to a cutting board and slice each piece in half to make four pieces.
- Transfer Halloumi and vegetables to large platter.
- Drizzle with olive oil and lime juice to taste, and sprinkle with freshly ground pepper.
- Serve warm.
Nutrition Facts : Calories 133, Fat 10.4, SaturatedFat 1.4, Sodium 12, Carbohydrate 10.4, Fiber 1.9, Sugar 4.4, Protein 1.8
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