Recipe: Halloumi Zucchini Skewers with Grilled Lemon Dip

Back to overview

The recipe at a glance:

8 pieces

Halloumi Zucchini Skewers with Grilled Lemon Dip Recipe Card

INGREDIENTS:

3 zucchini

600 g halloumi

4 sprigs mint

1 lemon

1 clove garlic

2 tbsp sesame seeds (toasted)

200 g yogurt

olive oil

salt

pepper

Download full recipe

Two hands are cutting a block of halloumi into cubes on a wooden cutting board.

Step 1

Slice the zucchini lengthwise with a knife, a mandoline or a wide peeler into slices about 3 mm / 0.1 in. thick. In a bowl, coat the zucchini slices with a little salt. Cut the halloumi into equal-sized cubes. Each cube should be about 2.5 x 2.5 cm (1 x 1 in.). Slice the mint into thin ribbons to create a chiffonade. Slice lemon in half and set aside. Finely chop garlic and set aside.

Two hands are putting zucchini slices and halloumi cubes onto skewers over a wooden cutting board.

Step 2

Now assemble the skewers. To do this, start and end each skewer with a halloumi cube and alternate the zucchini slices in an S-shape between the Halloumi cubes. Brush with olive oil and season with salt and pepper.

A hand is turning halloumi zucchini skewers on a silver grilling plate with a pair of tongs.

Step 3

Sear the skewers evenly on all sides on the Flex Teppan Yaki Plate on 180°C using the frying sensor, for about 8-10 min. or until the skewers are well browned. Sear the cut sides of the lemon until they are also browned. Transfer the skewers to a large plate and drizzle with a little more olive oil. Sprinkle with chopped mint and the toasted sesame seeds. For the charred lemon dip, squeeze lemon juice from the charred lemons in a small bowl and mix with yoghurt and chopped garlic. Season with salt and pepper. Serve zucchini halloumi skewers with grilled lemon yogurt dip. Enjoy!