These Moroccan inspired veggie and halloumi kebabs are marinated in a fresh and tangy chermoula sauce – perfect for a summery weeknight meal. These just might be my favorite vegetarian kebabs yet!
I officially have a new favorite sauce for summer: chermoula! Typically used for grilling meat and fish in Moroccan cuisine, this sauce is loaded with fresh cilantro, parsley, onion, garlic, lemon juice and spices.
There are very few sauces that pack the tart and tangy flavor punch that chermoula does, and now that I have experienced it I am totally hooked.
Cooking with Halloumi
Halloumi cheese is made from a mixture of goat’s and sheep’s milk. Largely found in Greek and Middle Eastern cuisine, it holds together well even when cooked. That high melting point makes it perfect for grilling!
When fried or grilled, the outside gets a crispy crust and the inside stays creamy. It’s. So. Good. (If that sounds amazing, be sure to check out these fried halloumi sticks too.)
You can usually find halloumi in natural foods stores or larger grocery store chains, but you can also look for it in a Greek or Middle Eastern markets if there is one near you.
Recipe
Ingredients
For the chermoula:
- 2 cups cilantro
- 1 small red onion chopped (about 1 cup)
- ⅓ cup flat-leaf parsley
- ⅓ cup olive oil
- Juice of 1 lemon
- 3 garlic cloves quartered
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ¼-1/2 teaspoon dried chili flakes use more for a spicier sauce
- Pinch of saffron threads
- ½ teaspoon salt
For the skewers
- 2 large zucchini or summer squash
- 1 red bell pepper
- 1 7-ounce package of Halloumi cheese
- 8-10 fresh bay leaves optional
Instructions
Make the chermoula:
-
In the bowl of a food processor fitted with the S-blade, combine the ingredients for the chermoula. Process until the mixture forms a thick paste—not a smooth paste, but textured (you should be able to see the flecks of herbs). Set aside.
For the skewers:
-
Cut the vegetables and cheese into ½-inch thick pieces and place them in a large bowl with the chermoula paste. Toss to coat and cover with plastic wrap; marinate at room temperature for 30-45 minutes.
-
Thread the marinated veggies and cheese onto skewers, alternating veggies and cheese, and adding in 2-3 bay leaves per skewer.
-
Preheat a grill pan over medium-high heat. When hot, brush the pan with olive oil and cook the skewers until the vegetables are lightly charred all over, about 10 minutes, basting with chermoula every few minutes and turning occasionally. Remove from grill and serve over rice, quinoa, millet.
