smittenkitchen
Cabbage and Halloumi Skewers
Hearty chunks of cabbage and halloumi are threaded on skewers and grilled until charred — sweet , smoky, salty — and perfect all over, brushed with an unforgettable lemony garlic and herb oil.
👥 10 Servings⏱️ Prep & Cook: 45 min👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Make herb sauce: In a food processor or high-speed blender, pulse herbs, capers, finely grated zest of your lemon, salt, and pepper together until the herbs are finely chopped. Drizzle in 6 tablespoons of the olive oil with the machine running. Taste for seasoning and adjust to taste.
(1 ounce) packed fresh herbs, such as chives, parsley, and mint1 cupcapers, drained1 tablespoonlarge lemon1olive oil, divided8 tablespoons
2
Assemble skewers: Cut halloumi block into 1/4-inch slices, then cut each slice in approximately 1-inch flat squares. If your halloumi is breaking a lot, you can soak the block in warm water for 5 to ⏱️ 10 minutes to soften it slightly, making it easier to slice.
3
Thread chunks of cabbage and halloumi slices onto skewers, alternating the two for the length of the skewer. Brush skewers lightly with remaining 2 tablespoons olive oil. Halve your zested lemon.
(1 ounce) packed fresh herbs, such as chives, parsley, and mint1 cupolive oil, divided8 tablespoonslarge lemon1
4
Grill the skewers: Heat your grill to a high temperature. Arrange the skewers across the grill and cook until lightly charred underneath, then turn the skewers to char the next side. Brush the just-grilled parts with the herb oil, continuing to turn the skewers until they’re charred on all sides and you’ve used all of the oil. You can put the lemon halves on the grill as well to grill them. Squeeze the lemon halves over the skewers and enjoy them as soon as possible.
(1 ounce) packed fresh herbs, such as chives, parsley, and mint1 cuplarge lemon1
5
You can arrange the skewers on a baking sheet and run them under your oven’s broiler, turning and brushing them as you would on the grill.
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