​Zucchini Halloumi Skewers with Lemon Parsley Dressing

​With a splash of green, your eye can’t help but be drawn to these skewers. Try using a mandoline to achieve uniformed slices of zucchini that are thin enough to bend without breaking.

Zucchini Halloumi Skewers:
12 bamboo skewers
4 medium zucchini, trimmed and halved lengthwise
2 pkg (250 g each) Halloumi cheese

Lemon Parsley Dressing:
1 cup chopped fresh Italian parsley
⅓ cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp chopped fresh oregano or 1 tsp dried oregano, crumbled
2 tsp grated lemon peel
2 cloves garlic
1 tsp liquid honey
1 tsp smoked paprika
½ tsp salt
½ tsp freshly ground pepper
​Soak skewers in hot water for 30 minutes. Preheat natural gas barbecue on high heat for 10 – 15 minutes.
Cut zucchini halves lengthwise into ⅛ inch thick slices.
Cut cheese into twenty-four cubes, about 1x1x1½ inch each.
To assemble skewers, alternate 1 cube of cheese with 3 slices of zucchini. To add zucchini, bend slices into an “S” and slide onto skewer. Continue alternating cheese cubes and zucchini ribbons until you have 3 cheese cubes with 2 sets of zucchini ribbons between them on each skewer.
Grill skewers over high heat until grill-marked, about 5 – 7 minutes per side. Remove from heat.
To make Lemon Parsley Dressing, combine remaining ingredients in a blender. Purée until smooth. Drizzle skewers with dressing. Makes 8.

Nutritional analysis per 1 tbsp serving of dressing:
59 calories, 6 g fat, 0.2 g protein, 1.5 g carbohydrate, 0.4 g fibre, 101 mg sodium
Nutritional analysis per skewer:
157 calories, 9.6 g fat, 18.1 g protein, 4.8 g carbohydrate, 1.1 g fibre, 422 mg sodium

Cook's Note: Halloumi is a mild, firm white cheese originating from Cyprus. Due to its high melting point, Halloumi can easily be fried or grilled.

You may substitute queso fresco cheese for Halloumi in this recipe. Queso fresco is a white, mild-flavoured Latin American cheese. It is often used to top spicy dishes, salads and soups. Look for it in the deli department of large grocery stores.

From the Grill 2018 cookbook
Last updated on March 20, 2019