WWW.FREI-STYLE.COMGrilled Zucchini Halloumi Skewers with Peach
Ingredients
For the skewers
- 2 zucchini (small to medium)
- 200 gr (7.1 oz.) halloumi
- 2 ripe peaches
- 8 wooden skewers
For the marinade
- 4 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp lime juice (plus a little zest)
- 1 Tbsp honey
- 3 sprigs fresh thyme (plus a little for garnish)
- 1-2 garlic cloves
- 1/2 tsp chilli flakes
- salt and pepper (to taste)
Equipment: Vegetable peeler, Wooden skewers, Bowl with a lid, Grill
Instructions
Prepare the skewers
- 1.Soak the wooden skewers in cold water for 30 minutes so they don't burn on the grill.
- 2.Wash the zucchini and peel them lengthwise into thin ribbons with a vegetable peeler.
- 3.Wash the peaches, halve them, remove the stones and cut them into bite-sized pieces.
- 4.Cut the halloumi into evenly sized cubes.
- 5.Thread the zucchini ribbons onto the wooden skewers in waves, alternating again and again with pieces of peach and cubes of halloumi.
Make the marinade
- 1.Finely chop the garlic, wash the thyme and pick off the leaves.
- 2.Whisk the olive oil, balsamic vinegar, lime juice and zest and the honey together in a bowl.
- 3.Add the garlic, thyme and chilli flakes and season the marinade with salt and pepper.
Marinate and grill
- 1.Pour the marinade generously over the skewers and let them soak for at least 30 minutes. A bowl with a lid works best - turn it over a few times so the marinade spreads evenly.
- 2.Preheat the grill, brush the grate clean and oil it lightly.
- 3.Put the marinated skewers on the hot grill and cook over medium-high heat, turning regularly, until the halloumi is golden and the zucchini is soft (about 12-15 minutes).
- 4.Garnish the finished skewers with fresh thyme leaves and serve, for example with fresh baguette.
Notes
Tip from my kitchen: do soak the wooden skewers, it takes no work at all and saves the ends from charring. Use peaches that are ripe but still firm - very soft pieces fall off the skewer when you turn them; nectarines or apricots work just as well. I peel the zucchini ribbons fairly thin, then they thread onto the skewer in waves and turn beautifully soft on the grill. If you'd like to replace the honey, use maple syrup - the halloumi is a cheese, so the recipe stays vegetarian either way. Leftovers are still wonderful the next day, cold in a salad or on a slice of baguette.
Nutrition per serving: 355 kcal · 15 g protein