BBQ Halloumi Skewers with Herbed Mash
I first was introduced to halloumi cheese in Scotland, which is a far cry from its country of origin, Cyprus. A cheese with a high melting point that can be fried or grilled.
In Edinburgh, I had it pan fried over amazing salads at Mimis Bakehouse. 40s décor, mouth-watering cakes are descriptors that don’t even give justice to my feelings for this quaint café.
Scotland also has pub fare on point. Our bar or pub food here in California is usually greasy fries, and if your vegetarian, a frozen veggie patty slapped on a store-bought bun. I’m sure we have some gastro pubs that compare, especially in San Francisco, but I’ve yet to find anything that remotely compares. Halloumi burgers with a frosty ginger beer remind me of cloudy beach days running like a kid with the wind in my hair.
Since then, I’ve continued to experiment with different halloumi dishes. Halloumi salads with turmeric tahini dressing. Halloumi tacos. And now, halloumi skewers. Taken up a notch with sweet, tangy barbeque sauce. Served over a bed of herbed mashed potatoes. Good for a special weekend dinner or doubled for having friends over. A good excuse to fire up the grill, or take that grill pan out of your cupboard and put it to good use.
- 7 oz halloumi, cut into bite-sized squares
- 1/2 red bell pepper, cubed
- 1/4 red onion, cubed
- 4 wooden skewers*
- 1 cup ketchup
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/2 Tbsp Worcestershire sauce***
- 1/2 Tbsp lemon juice
- 3/4 tsp freshly ground pepper
- 3/4 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp ground mustard powder
- 1/4 brown sugar or honey
- 1 lb baby yellow potatoes
- 1/2 cup chopped fresh herbs (I used sage, basil, oregano, and thyme)
- 4 Tbsp butter
- 1/2-3/4 cup whole milk
- Salt + pepper
- Bring a large salted pot of water to boil.
- While water is heating up, begin prepping your barbeque sauce. Add all the ingredients to a medium sized pot, and bring to a boil. Reduce heat, and simmer on low uncovered for 10-15 minutes. Set aside.
- While BBQ sauce is simmering, add potatoes to your boiling water, and cook for 25 minutes or until fork tender. After 25 minutes, drain the liquid from the potatoes, and add back into the same pot. Using a ricer or potato masher, mash potatoes until slightly chunky. Mix in butter until incorporated. Slowly add milk at 1/4 cup at a time until you reach the desired consistency. Season with salt and pepper. Stir in herbs right before serving.
- While potatoes cook, you can begin prepping your halloumi skewers, alternating bell pepper, halloumi, and red onion on each wooden skewer. Grill for 3-5 minutes per side over medium heat -- liberally brushing with homemade barbeque sauce as they cook.
- Serve immediately over a bed of mashed potatoes. Reserve extra barbeque sauce for later, or serve on the side.
At our home, serves 2 people. If having a lighter dinner, may serve 4 -- feel free to double the amount for a barbeque halloumi feast!
*If using an outdoor grill, soak wooden skewers for 10 minutes prior to assembly.
**BBQ Sauce recipe interpreted from Miss Information Blog.
***Make sure you purchase vegetarian friendly Worcestershire sauce if you are strictly vegetarian.