INGREDIENTS:
For the Skewers:
- 1 block of Halloumi cheese, cut into 1-inch cubes
- 1-pint cherry tomatoes (a mix of red and yellow for color)
- 1 red onion, cut into chunks
- Fresh herbs (like thyme or parsley) for garnish
For the Marinade:
- 3 tablespoons Premium Extra Virgin Olive Oil
- 2 tablespoons Mission Fig Dark Balsamic Vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
INSTRUCTIONS:
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, salt, and pepper.
- Set aside about 1 tablespoon of the marinade for drizzling over the skewers after cooking. In a large bowl, combine the Halloumi cubes, cherry tomatoes, red onion, and bell peppers.
- Pour the marinade over the mixture and toss gently to coat all the ingredients.
- Let the mixture marinate for at least 15-20 minutes to allow the flavors to infuse.
- Preheat your grill or grill pan to medium-high heat.
- Thread the marinated Halloumi, cherry tomatoes, and red onion pieces onto the skewers, alternating the ingredients for a colorful presentation.
- Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender, and the Halloumi has a nice golden-brown char.
- Be careful not to overcook the Halloumi, as it can become rubbery if grilled for too long.
- Remove the skewers from the grill and place them on a serving platter.
- Drizzle the reserved marinade over the skewers for an extra burst of flavor.
- Garnish with fresh herbs like thyme or parsley before serving.