Halloumi & Courgette Kebabs with Garlicky Spinach

Few things are more satisfying than the satly, chewy delight that is halloumi. Whilst ‘salty’ and ‘chewy’ might not be the most emotive of terms, Cypriot halloumi is perfect with a fresh marinade and grilled to give it golden edges. Similar to paneer (which I’ve used here and here), it has a very high melting point making it perfect to grill, fry, or even barbecue.

These kebabs and the accompanying spinach side dish are perfect for an evening when you don’t have too much time to cook. A very quick spot of preparation, you’re then free to get on with other things for half an hour before a speedy cooking process. The halloumi skewers were made using this recipe which my boyfriend stumbled across and even picked up the ingredients for it on his way home from work one evening. The spinach was thrown together from bits and pieces I happened to have in my fridge. We served these up alongside some Bombay potatoes, lazily picked up at the supermarket. Ingredients

For the kebabs:

225g halloumi cheese, cut into large cubes

2 courgettes, thickly sliced

1 red onion

2 tbsp olive oil

Fresh mint, chopped

Juice and zest of 1 lemon

1-2 tsps chilli flakes

For the spinach:

2 tbsp olive oil

500g fresh spinach

1 red onion

3 cloves garlic, crushed

Plenty of black pepper

Mix the lemon, mint, olive oil and chilli flakes in a bowl. Add the halloumi, courgette and red onion, mixing well. Marinade for about half an hour. If you are using wooden skewers, soak this in water at the same time as the other ingredients are marinating.

Feed the halloumi and vegetables onto the skewers. Place under a hot grill and cook for around ten minutes, turning frequently. Pour the remaining marinade on half way. Sprinkle with some of the fresh mint to serve.

Whilst the kebabs are cooking, heat up 2 tbsp of olive oil in a frying pan over a medium heat. Add in the red onion and garlic. Once they have softened, put in the spinach in the pan and stir gently until it has wilted. Season with the black pepper and serve as an accompaniment to the kebabs. Have you ever tried halloumi? What is your favourite way of cooking it?

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9 thoughts on “Halloumi & Courgette Kebabs with Garlicky Spinach”

Linda @forkandforage April 8, 2014 at 6:48 pm

Oh, I love halloumi especially when grilled on the BBQ. It’s packed with flavour and has a wonderful texture. This recipe looks fab and sounds great with Bombay potatoes.

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