Grilled Halloumi and Fig Kabobs
Halloumi can be a bit tricky to find – keep an eye out for it in the dairy section of your favorite grocery stores.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 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.