When you’re making a Meze – an easy and festive feast of small plates for a few or many – Grilled Halloumi and Fig Kabobs are a fantastic side dish! Just string chunks of halloumi and fresh fig halves on to soaked skewers, toss them on the grill and drizzle with balsamic vinegar before serving. So simple and so delicious!
These Grilled Halloumi and Fig Kabobs are best hot, right off the grill when the cheese is melted and gooey.
Grilled Halloumi and Fig Kabobs
- 8 bamboo skewers
- 1/2 cup balsamic vinegar
- 4 large Turkish or Black Mission figs quartered
- 8.8 ounce package Halloumi cheese cut in 16 large pieces
- Soak bamboo skewers in water for at least 1/2 hour to keep them from burning on the grill. (You could use metal skewers if you like)
- For the balsamic glaze: pour balsamic vinegar in to a small saucepan and bring to boil. Reduce heat and keep at a low boil, stirring occasionally, until syrupy and reduced by half – about 5 minutes. Set aside to cool. Once cool, transfer to a small bowl, cover and refrigerate.
- Assemble kabobs by alternately threading two pieces of fig and two pieces of halloumi onto each of 8 skewers. Cover skewers and refrigerate until you’re ready to grill.
- When you are ready to eat, preheat the grill to 375°F.
- Grill kabobs 5 minutes per side for a total of 10 minutes, or until halloumi has grill marks and figs are caramelized. Remove from heat and brush with balsamic glaze. Serve.