Appetizers/ Entrees/ Make It Meatless/ Recipes/ Sides/ vegetarian recipes

Chermoula Veggie Kebabs with Halloumi Cheese

Chermoula Veggie Kebabs

I officially have a new favorite sauce for summer: chermoula! Typically used for grilling meat and fish in Moroccan cuisine, this sauce is loaded with fresh cilantro, parsley, onion, garlic, lemon juice and spices. There are very few sauces that pack the tart and tangy flavor punch that chermoula does, and now that I have experienced it I am totally hooked.

Chermoula Veggie Kebabs with HalloumiI had never even heard of chermoula until I found a recipe for Chermoula Fish Kebabs a few weeks ago. It was one of those instances where an image jumps out at you from Pinterest and makes you instantly hungry. After reading the recipe through, I knew that a mix of summer squash, peppers, and halloumi cheese would make a tasty vegetarian stand-in for the swordfish on the skewer.

Halloumi is made from a mixture of goat’s and sheep’s milk. Largely found in Greek and Middle Eastern cuisine, it holds together well (almost like a saltier, more flavorful version of mozzarella) and is perfect for grilling due to its high melting point. When fried or grilled, the outside gets a crispy crust and the inside stays creamy. You can usually find halloumi in natural foods stores or co-ops, but look for it in a Greek or Middle Eastern market if there’s one near you. Its popularity for grilling has increased over the past couple years, so you may also have luck in bigger mainstream grocery stores.

Chermoula Veggie Kebabs with HalloumiAlongside these chermoula veggie kebabs, we threaded Sun Gold tomatoes on skewers, lightly brushed them with olive oil and grilled them until they were slightly blistered. It was the perfect, easy accompaniment to the veggie-and-cheese skewers.

Print

Chermoula Veggie Kebabs with Halloumi

Chermoula Veggie Kebabs

These veggie-and-cheese kebabs are marinated in and basted with a fresh and tangy chermoula sauce—perfect for a summery weeknight meal.

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

For the chermoula:

  • 2 cups cilantro
  • 1 small red onion, chopped (about 1 cup)
  • 1/3 cup flat-leaf parsley
  • 1/3 cup olive oil
  • Juice of 1 lemon
  • 3 garlic cloves, quartered
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/4-1/2 teaspoon dried chili flakes (use more for a spicier sauce)
  • Pinch of saffron threads
  • 1/2 teaspoon salt

For the skewers

  • 2 large zucchini or summer squash
  • 1 red bell pepper
  • 1 (7-ounce) package of Halloumi cheese
  • 8-10 fresh bay leaves (optional)

Instructions

Make the chermoula:

  1. In the bowl of a food processor fitted with the S-blade, combine the ingredients for the chermoula. Process until the mixture forms a thick paste—not a smooth paste, but textured (you should be able to see the flecks of herbs). Set aside.

For the skewers:

  1. Cut the vegetables and cheese into 1/2-inch thick pieces and place them in a large bowl with the chermoula paste. Toss to coat and cover with plastic wrap; marinate at room temperature for 30-45 minutes.
  2. Thread the marinated veggies and cheese onto skewers, alternating veggies and cheese, and adding in 2-3 bay leaves per skewer.
  3. Preheat a grill pan over medium-high heat. When hot, brush the pan with olive oil and cook the skewers until the vegetables are lightly charred all over, about 10 minutes, basting with chermoula every few minutes and turning occasionally. Remove from grill and serve over rice, quinoa, millet.

Notes

I served our veggie skewers with skewers of blistered Sun Gold tomatoes over a bed of long grain white rice mixed with some of the leftover chermoula sauce and thinly sliced green onions.

You Might Also Like

14 Comments

  • Reply
    Liz @ The Lemon Bowl
    July 30, 2014 at 8:36 am

    You had me at halloumi!!

  • Reply
    Erin | The Law Student's Wife
    July 30, 2014 at 8:56 am

    I just did a happy dance at Trader Joe’s when I saw they’ve started carrying Halloumi. Now I want to smother it in chermoula!

  • Reply
    Dixya @ Food, Pleasure, and Health
    July 30, 2014 at 9:46 am

    i have not heard about chermoula sauce before but im excited to try it,

  • Reply
    Gwen @simplyhealthyfamily
    July 30, 2014 at 5:38 pm

    I love Mediterranean spices and flavors almost as I love grilled veggies. I’ve been keeping my eye out for halloumi but haven’t come across it yet 🙁 Thanks for sharing!

  • Reply
    Thalia @ butter and brioche
    July 30, 2014 at 6:34 pm

    definitely recreating this recipe for my vegetarian household.. looks delicious!

  • Reply
    hippymomelizabeth
    July 30, 2014 at 6:42 pm

    I love cheese anyway, grilled is one of my favorites!

  • Reply
    Laura (Tutti Dolci)
    July 31, 2014 at 2:07 pm

    I’ve never tried chermoula but those flavors sound incredible. I could easily live off these kebabs!

  • Reply
    Joanne Bruno
    August 3, 2014 at 6:46 am

    I think chermoula might be the new pesto!! Seems so fresh and delicious. Love the idea of it slathered all over these veggie kebabs!

  • Reply
    Ronnie Fein
    August 3, 2014 at 9:26 am

    I have used chermoula seasoning for years, usually on fish. But these veggie skewers look awesome, especially since I love halloumi cheese and don’t eat it often enough.

  • Reply
    Ronnie Fein
    August 3, 2014 at 9:29 am

    I have used chermoula for a long time now, mostly for fish, but these veggie skewers look really good and I love halloumi cheese too. This one’s for me.

  • Reply
    Katie (The Muffin Myth)
    August 5, 2014 at 11:48 am

    Did you know that Sweden is the world’s second highest consumer of halloumi outside of Cyprus? When I first moved there my jaw dropped at the towers of halloumi in all of the grocery stores. Love it! I often grill it, and these kebabs look great. I’ll have to try out that chermoula sauce and get my grill on!

  • Reply
    Melissa
    August 7, 2014 at 8:24 pm

    I made this tonight in a foil pan instead of as kebabs, and served it over Israeli couscous. Wow! It is so delicious!! Chermoula might be my new favorite marinade!

  • Reply
    Jennifer
    June 8, 2015 at 4:28 am

    Now, this will be added onto my to try list – actually my husband’s to do list for a Saturday barbecue.

  • Reply
    Aileen
    June 17, 2015 at 11:46 pm

    I have never heard of chermoula sauce, but it’s making my mouth water. I am so excited for grilling season!

  • Leave a Reply

    Oh My Veggies