Grilled pepper and halloumi kebab
4 servings
15 minutes
Grilled kebab of peppers and halloumi cheese is a bright and aromatic dish of Azerbaijani cuisine that combines the tenderness of halloumi and the sweetness of peppers with refreshing notes of basil. Its roots go back to the traditions of cooking over an open fire, where fresh vegetables and cheese acquire an appetizing texture and rich flavor. Halloumi cheese, known for its dense structure, is perfect for grilling, forming a golden crust while peppers add juiciness and light caramelization to the dish. This kebab is great for summer picnics and outdoor dinners and serves as an excellent alternative to meat skewers, delighting vegetarians. The dish is simple to prepare and has a wonderful taste that pairs well with light sauces or fresh bread, making the meal unforgettable.
1
Soak wooden skewers in hot water for an hour.
2
Remove seeds from the peppers, cut them into large pieces, and coat with olive oil. Cut the halloumi cheese into large cubes.
- Bell pepper: 5 piece
- Olive oil: 3 tablespoons
- Halloumi cheese: 200 g
3
Thread peppers stuffed with halloumi cheese interspersed with basil leaves onto wooden skewers. Grill for 5-7 minutes.
- Bell pepper: 5 piece
- Basil leaves: 0.5 bunch
- Halloumi cheese: 200 g
