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.
Course Side Dish
Cuisine Mediterranean
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.