Marinated Halloumi Skewers with Summer Veg and Chipotle-Lime Peanut Sauce

This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.

Chances are, during the summer, I’m grilling halloumi skewers once a week. There’s nothing like putting fire to vegetables and cheese. I love the charred flavor and crisp cheese. In this recipe, I’ve paired the skewers with a delightful peanut butter sauce because who can refuse grill vegetables and a delicious sauce?

Halloumi Skewers: forever grilling

Because we don’t buy meat, I don’t mind spending money on the halloumi. This tasty, salty cheese is the perfect star of the show for a vegetarian main. If you can’t find halloumi or don’t want to spend the money, there are different grilling cheeses (literally called grilling cheese). The other option, which would make these easily vegan, is to use extra firm tofu.

Cubed halloumi with olive oil, salt, and pepper

That Peanut Butter Life

If you were to ask my family what one pantry staple they couldn’t live without, it would be peanut butter. We go through it quite often. Whether it’s for the classic peanut butter sandwich (usually with banana and honey), as a dip for some fresh cut apples, or as a sauce, like in these halloumi skewers.

I’ve also found, with a kid running around, peanut butter is still an easy way to get him a little extra protein and fiber in his diet (his favorite is spread on a rice cake topped with thin slices of bananas!) If you need even more peanut butter inspiration, you can pop over to this site for more recipes.

Overhead photograph of peanut sauce with chipotles and limes

The Vegetables

When it comes to vegetables on skewers, you can’t really go wrong. I like to stick with the classic vegetable skewer options but I’ve also been known to experiment. Snap peas can be fun as well as heartier vegetables, like sweet potatoes. I also think these skewers would be delicious with blanched green beans and peanut butter sauce!

Make it Vegan

As mentioned above, but I found it worth stating again, swap the halloumi out for tofu. You can’t go wrong here. Sure, some of that salty goodness from the cheese is gone but I do love a good grilled tofu skewer as well.

Serve it With

Best of all, these skewers hold their own but you could easily serve them with a grain pilaf, simple salad, or maybe some nice marinated beans. Think summer cookout and party!

For even more peanut butter recipes, head here.

Halloumi and Vegetable skewers with a peanut sauce on the side

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Overhead photograph of halloumi and summer vegetable skewers topped with a chipotle peanut sauce

Marinated Halloumi Skewers with Summer Veg and Chipotle-Lime Peanut Sauce


Ingredients

Halloumi

8 ounces halloumi

2 tablespoons olive oil

1 garlic clove, minced

1/4 teaspoon black pepper

Skewers

1 bell peppers

1 medium zucchini

½ red onion

2 cups cherry tomatoes

Peanut Butter Sauce

1/3 cup peanut butter (see note)

¼ to ⅓  cup water

2 tablespoons lime juice

1 tablespoon honey or cane sugar

¼ teaspoon garlic powder

1 tablespoon minced chipotle in adobo

½ teaspoon salt


Instructions

  1. And hour before you’re ready to start grilling, drain and rinse the halloumi. Pat dry, cut into 1/2” to 1” cubes, and toss with the olive oil, minced garlic, and black pepper. Let rest for an hour. At this time, if you’re using wooden skewers, stick in water to soak as well.
  2. Prep the vegetables for the skewers. Cut pepper, zucchini, and onions into roughly the same width as the halloumi. Leave the tomatoes whole.
  3. Also while you’re waiting for the halloumi to marinate, make the peanut butter sauce. Combine the ingredients for the sauce and stir until well combined. Start with ¼ cup of the water and add more as needed to reach a sauce that is thin enough to drizzle. Taste and adjust salt as needed.
  4. When ready to assemble the skewers, thread the vegetables and halloumi on each skewer, using around 2 to 3 pieces of halloumi. If you notice your halloumi breaking, try and thread through the break (sometimes this is unavoidable but most of the time I can get the halloumi to stay on the skewer).
  5. Preheat grill or a grill pan to medium-high heat.
  6. Place skewers on clean grill grate and cook, rotating occasionally, until cheese and vegetables are charred. Remove from heat and let slightly cool.

Notes

NOTES

Peanut Butter: when it comes to the peanut butter sauce, I usually use natural (no salt/no sugar). If you’re using a variety that has one or the other, adjust accordingly and use less of the honey and/or salt. Taste and adjust after.

Keywords: halloumi skewers

Overhead photograph of halloumi and summer vegetable skewers topped with a chipotle peanut sauce

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