Grilled Halloumi and Summer Squash Skewers with Lemon-Mint Dressing

• •16 oz halloumi cheese, drained and cut into 1-inch cubes
• •2 medium zucchini, cut into 1/2-inch thick half-moons
• •2 medium yellow squash, cut into 1/2-inch thick half-moons
• •1 large red bell pepper, cored, seeded, and cut into 1-inch pieces
• •0.5 medium red onion, cut into 1-inch wedges
• •1 cup cherry tomatoes
• •2 tablespoon olive oil, for brushing skewers
• • to taste salt
• • to taste black pepper, freshly ground
• •8 wooden skewers, soaked in water for 30 minutes
• •3 tablespoon fresh lemon juice
• •2 tablespoon fresh mint leaves, finely chopped
• •4 tablespoon extra virgin olive oil, for dressing
• •1 clove garlic, minced
• •1 teaspoon honey or maple syrup (optional)
• •0.3 teaspoon salt, for dressing
• •0.1 teaspoon black pepper, for dressing

Instructions

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Preheat your grill to medium-high heat (about 400-450°F / 200-230°C).

2. 2

   Prepare the ingredients: Drain the halloumi and cut it into 1-inch cubes. Cut zucchini and yellow squash into 1/2-inch thick half-moons. Core, seed, and cut the red bell pepper into 1-inch pieces. Cut the red onion into 1-inch wedges, separating the layers slightly. Have the cherry tomatoes ready.

3. 3

   Assemble the skewers: Thread the halloumi, zucchini, yellow squash, red bell pepper, red onion, and cherry tomatoes onto the prepared skewers, alternating the ingredients for a colorful presentation. Aim for 4-5 pieces of halloumi per skewer and an even distribution of vegetables.

4. 4

   Season the skewers: Lightly brush the assembled skewers with 2 tablespoons of olive oil. Season generously with salt and freshly ground black pepper on all sides.

5. 5

   Grill the skewers: Place the skewers on the preheated grill. Grill for 2-4 minutes per side, rotating frequently, until the halloumi is golden brown and slightly crispy, and the vegetables are tender-crisp with nice grill marks. Total grilling time will be approximately 8-12 minutes.

6. 6

   Prepare the Lemon-Mint Dressing: While the skewers are grilling, whisk together the fresh lemon juice, finely chopped mint leaves, 4 tablespoons of extra virgin olive oil, minced garlic, optional honey or maple syrup, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until well combined.

7. 7

   Serve: Remove the grilled skewers from the grill and arrange them on a serving platter. Drizzle generously with the Lemon-Mint Dressing immediately before serving. Serve hot as a main course or a vibrant side dish.

Chef's Tips

• 💡To prevent wooden skewers from burning, soak them in water for at least 30 minutes prior to grilling. Metal skewers are a great alternative as they are reusable and don't require soaking.
• 💡Don't overcrowd the skewers. Leave a little space between ingredients to ensure even cooking and good grill marks. This also makes them easier to turn.
• 💡Halloumi cooks quickly and can get rubbery if overcooked. Watch for that beautiful golden-brown crust and remove promptly.
• 💡For extra flavor, you can marinate the vegetables (but not the halloumi, as it's already salty and firm) in a little olive oil, lemon zest, and herbs for 15-20 minutes before threading onto skewers.
• 💡Serve these skewers with a side of quinoa, couscous, or a simple green salad for a complete and light summer meal.