Chili Lime Grilled Halloumi and Veggies

• 12 oz halloumi cheese, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 lime, zested and juiced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt, to taste
• Fresh cilantro, for garnish

Steps

1. 1 Preheat grill to medium-high heat.
2. 2 In a bowl, toss halloumi and veggies with olive oil, lime juice, chili powder, smoked paprika, and salt.
3. 3 Thread halloumi and veggies onto skewers, if desired.
4. 4 Grill for 3-4 minutes per side until halloumi is golden and veggies are tender.
5. 5 Sprinkle with lime zest and garnish with cilantro.
6. 6 Serve immediately.

Equipment

• Grill or grill pan
• Tongs
• Skewers (optional)

Variations

• Add a handful of cherry tomatoes for extra sweetness.
• Swap in mushrooms or asparagus for a different veggie twist.

Substitutions

• If halloumi isn't available, use firm tofu for a vegan option.
• Substitute lime with lemon for a different citrus flavor.

Pairings

• A crisp sauvignon blanc or a tangy craft beer.
• Quinoa or couscous on the side for a heartier meal.

Nutrition

Tips

• If grilling isn't an option, use a grill pan for those lovely char marks.
• For extra tang, drizzle with more fresh lime juice before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Not recommended to freeze due to the texture of the halloumi and veggies.

Serving Suggestions

• Serve with a fresh green salad and warm pita bread.
• Pair with a squeeze of extra lime and a dollop of Greek yogurt for cooling contrast.

FAQ