ChefXi OfficialSalty halloumi cheese and juicy cherry tomatoes charred over an open flame, finished with a vibrant lemon-oregano oil and a whisper of Aleppo pepper.
Soak wooden skewers in water for at least 20 minutes to prevent burning. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, dried oregano, and Aleppo pepper to create the basting oil.
Thread the halloumi cubes and cherry tomatoes onto the skewers, alternating between the two. Aim for about 2 pieces of cheese and 2 tomatoes per skewer.
Pat the halloumi dry before skewering to ensure a better sear.
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. Lightly brush the grates with oil.
Place the skewers on the grill. Cook for 2-3 minutes per side, turning carefully, until the halloumi is golden brown with charred grill marks and the tomatoes are just beginning to blister.
Don't move them too early; let the crust form so the cheese releases easily from the grill.
Remove from heat and immediately drizzle with the remaining lemon-oregano oil. Garnish with fresh torn mint and a final pinch of Aleppo pepper before serving warm.
These skewers are a tribute to the vibrant street food of the Mediterranean, where the char of the grill meets the cool zing of citrus. The Aleppo pepper provides a mild, fruity heat that doesn't overwhelm the delicate halloumi. Ensure the grill is screaming hot before adding the skewers to get those iconic marks without melting the cheese completely. Inspired by the coastal markets where every ingredient has a story.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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