Pita And Haloumi Food

GRILLED HALLOUMI PITAS

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

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.

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.

PITA AND HALOUMI

Steps:

• Heat the pitas for about 2 minutes under a medium-hot grill, then split lengthways along one edge into halves.
• Lay the Haloumi on the inside surfaces of the pitas and dot the olives over the cheese.
• Grill until the cheese bubbles and the bread is just beginning to scorch.
• Eat hot.

SWEET CHILI HALLOUMI AND PITA

Steps:

• In a bowl, mix the sweet chili sauce and the juice and zest of half a lime; set aside.
• Slice the halloumi into thickish pieces, then toss in olive oil.
• Heat a griddle pan over a medium heat and cook the halloumi slices in batches for about 2 minutes on each side or until nice and charred.
• Toss the halloumi in the sweet chilli and lime mixture.
• Serve warm in a toasted pita with mixed leaves, cucumber and red onion slices.