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Grilled Halloumi Antipasta Skewers

Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Appetizer
Keyword: appetizer, halloumi
Servings: 16

Equipment

  • small paddle picks or skewers

Ingredients

  • 1/2 lb halloumi cut into 1 inch thick cubes 
  • 1 14 oz can whole artichoke hearts 
  • 16 thinly sliced roasted red bell pepper strips (homemade or jarred)
  • 16 kalamata olives 
  • 16 slices assorted thin sliced Italian meats. (such as Genoa salami, pepper salami, hot capocollo, hot calabrese)
  • 1/2 tbsp red wine vinegar
  • 1 tbsp olive oil

Instructions

  • Cut the halloumi into 16 1” thick cubes. Be sure to make them thick 1” or they will break when threading,
    2. Using 6”-8” paddle pick skewers, thread one piece on cheese onto each skewer, gently sliding to the top of the pick. Thread the cheese first when it is cold, and carefully thread when firm and freshly cut.
    3. Slice the roasted red peppers into 16 thin strips. Alternatively, you can use pre-sliced strips.
    4. Drain the artichokes, and cut into quarters. I find quartering the artichokes yourself helps them stay together better for threading. There will be a bit of leftover.
    5. Once each piece of cheese is on a skewer, thread each skewer with a piece of artichoke, a slice of Italian meat (folded into 4 to make it easier to thread(), a roasted red pepper strip (folded in half), and an olive.
    6. Whisk together the olive oil and red wine vinegar, and brush generously onto each skewer.
    7. Heat a grill or grill pan over medium high heat and get it nice and hot. I like to let my gas grill heat cup for about 10 minutes prior, and a grill pan or griddle for about 5 minutes prior to cooking.
    8. Before grilling, spray griddle or grill with neutral oil cooking spray, or brush lightly with neutral oil.
    9. Layer the skewers onto the hot grill and cook 2-3 minutes a side, until nice grill marks appear on the cheese. Immediately remove one both sides of the cheese are grilled, and serve hot or room temperature. These can also be made in advance and served cold!
    Makes 16