WHAT IS A KEBAB?
How many cheeses can you throw onto searing hot metal and sear like a steak? Halloumi is a dairy delight like no other. It’s got a firm, almost rubbery texture–but not in an unpleasant way. It is salty with a hint of tang and has a unique quality in that it can be grilled and hold its shape without melting. And a halloumi kebab is ideal for a carb-free grilled treat or as an added protein to grilled veggie kebabs.
SUGGESTIONS WHEN MAKING A KEBAB
- Marinate Away
Because Halloumi is a sturdy cheese, it holds up well to marinating and absorbs flavors beautifully. Experiment with flavor combinations you like, but in this recipe we use olive oil and zaatar–a Lebanese herb spice mix–that is often paired with this cheese.
- Popular in Turkish recipes
In Turkey this cheese is called hellim. It is identical and halloumi just indicates a different place of origin but otherwise is a perfect substitute.
WHAT PAIRS WELL WITH A HALLOUMI KEBAB?
Some cornbread, a bean salad or some coleslaw are nice complements. In terms of drinks, a nice cold beer (whatever you like though a laeger would hold up well on a hot summer day) or crisp Pinot Grigio wine. (written by Chef Stef)