Sausage Halloumi Kabobs

How to Make Sausage Halloumi Kabobs

1. 1

   Step 1: Soak skewers and preheat

   If using wooden skewers, soak them in water for at least 15 minutes to prevent burning. Preheat a grill or grill pan over medium-high heat (or set the oven broiler to high) so it’s ready when the kabobs are assembled.

   For this step

   • 8 skewersWooden skewers
2. 2

   Step 2: Prepare cheese, sausage and vegetables

   Slice the halloumi into 3/4-inch thick rectangles and cut the sausage into similarly sized rounds or half-moons. Core and cut the bell pepper into 1–1.5-inch pieces and peel and quarter the red onion; leave cherry tomatoes whole. Keep pieces uniform so they cook evenly.

   For this step

   • 8 ozHalloumi cheese
   • 12 ozSmoked sausage (kielbasa or chorizo), links
   • 1 mediumRed bell pepper
   • 1 smallRed onion
   • 12 countCherry tomatoes
   
3. 3

   Step 3: Make the oil-lemon seasoning

   Whisk together the olive oil, lemon juice, dried oregano, and salt and pepper in a small bowl until combined. This bright, savory mix will be brushed on before and during cooking to add flavor and help with browning.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 tbspFresh lemon juice
   • 1 tspDried oregano
   • 1 tspSalt and freshly ground black pepper
   
4. 4

   Step 4: Assemble the kabobs

   Thread the ingredients onto the soaked skewers, alternating sausage, halloumi, pepper, onion and cherry tomato to create balanced bites; plan for about 4 pieces of halloumi and sausage per skewer. Brush both sides generously with the oil-lemon seasoning.
   
5. 5

   Step 5: Grill or pan-sear until charred

   Place the kabobs on the preheated grill or grill pan and cook 8–10 minutes, turning every 2–3 minutes and brushing with more seasoning, until the halloumi is golden and the sausage is heated through and slightly charred. If broiling, arrange on a foil-lined sheet and broil 6–8 minutes, turning once.
   
6. 6

   Step 6: Finish and serve

   Transfer kabobs to a platter and squeeze a little extra lemon over them to brighten the flavors. Serve warm as a snack or appetizer; they’re great with a yogurt-dill dip or a drizzle of honey for contrast.
   

1. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning. Preheat a grill or grill pan over medium-high heat (or set the oven broiler to high) so it’s ready when the kabobs are assembled.
2. Slice the halloumi into 3/4-inch thick rectangles and cut the sausage into similarly sized rounds or half-moons. Core and cut the bell pepper into 1–1.5-inch pieces and peel and quarter the red onion; leave cherry tomatoes whole. Keep pieces uniform so they cook evenly.
3. Whisk together the olive oil, lemon juice, dried oregano, and salt and pepper in a small bowl until combined. This bright, savory mix will be brushed on before and during cooking to add flavor and help with browning.
4. Thread the ingredients onto the soaked skewers, alternating sausage, halloumi, pepper, onion and cherry tomato to create balanced bites; plan for about 4 pieces of halloumi and sausage per skewer. Brush both sides generously with the oil-lemon seasoning.
5. Place the kabobs on the preheated grill or grill pan and cook 8–10 minutes, turning every 2–3 minutes and brushing with more seasoning, until the halloumi is golden and the sausage is heated through and slightly charred. If broiling, arrange on a foil-lined sheet and broil 6–8 minutes, turning once.
6. Transfer kabobs to a platter and squeeze a little extra lemon over them to brighten the flavors. Serve warm as a snack or appetizer; they’re great with a yogurt-dill dip or a drizzle of honey for contrast.