Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions
These Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions are a unique idea for a summer side dish, and if you go easy on the onions these are really low in carbs. Use Grilling Recipes to find more low-carb recipes like this.
Can you believe Memorial Day weekend is almost here? I hope you’re starting to think about grilling! Last weekend I shared a new collection of Amazing Recipes for Low-Carb and Keto Beef Steak on the Grill, and today I’m reminding you about these equally amazing Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions. If you’re going to be breaking out the grill over the holiday weekend, this would be an ultra tasty and fun idea to try.
A few years ago I fell in love with Halloumi, a unique cheese from Cyprus that has a high melting point which allows it to be fried or grilled. The browned cheese is delightful, and although Halloumi is a bit of a budget splurge, it’s something I buy occasionally for a treat. I came up with this recipe when I had a block of Halloumi in the fridge and some mushrooms that needed to be used up, and that was all the inspiration I needed! I marinated the cheese, mushrooms, and onions for a few hours in a mixture with Mediterranean flavors; then threaded them on to my favorite double skewers and grilled them.
The only thing that’s at all difficult about cooking the skewers on the grill is making sure you use oil or non-stick spray right before you put the skewers on so the melting cheese doesn’t stick. And if you’ve never had Halloumi before, I’m thinking you’re going to love this recipe; hope you try it!
This photo shows the brand of Halloumi I find at Smiths in downtown Salt Lake. I picked out 8 oz. of mushrooms that were about the same size, removed the stems if they were long, and washed the mushrooms in a colander. I cut the sweet onion into chunks about the same size as the mushrooms. The Halloumi was also cut up into pieces about the same size.
I mixed together lemon juice, red wine vinegar, olive oil,Greek Seasoning, and Spike Seasoning to make a marinade and marinated the cheese, mushrooms, and onions in the refrigerator for a few hours. When you’re ready to grill, drain the cheese and veggies into a colander placed in the sink. Thread the ingredients on to skewers. Double Kabob Skewers are perfect for this if you have them.
Preheat the grill to medium-high and brush or spray with oil or non-stick spray right before you put the skewers on the grill. (Be careful in case it flames up a little!) I cooked about 6 minutes per side, using a flat skewer to scrape the cheese away from the grill when I was ready to turn them. And after about 12 minutes total cooking time I had these lovely skewers with beautifully browned Halloumi, juicy mushrooms, and still slightly crisp but browned sweet onions.
Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions were a delicious treat that didn’t last long at my house!
More Recipes with Halloumi Cheese:
Bahian Fried Halloumi Cheese ~ Garnish with Lemon
Grilled Halloumi Salad with Chicken, Mini-Peppers, and Lemon ~ Kalyn’s Kitchen
Grilled Halloumi Bruschetta ~ All Day I Dream About Food
Leftover Tofu, Halloumi, and Tomato Salad ~ Kalyn’s Kitchen
Halloumi Kabob ~ Give Recipe
Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions
I came up with this recipe when I had a block of Halloumi in the fridge and some mushrooms that needed to be used up, and that was all the inspiration I needed!
- 8 oz. same-sized mushrooms, stems removed and washed (I used brown Crimini mushrooms.)
- 1 large sweet onion, cut into chunks the same size as mushrooms
- 1 pkg. (8-10 oz.) Halloumi cheese, cut into chunks the same size as mushrooms and onions
- non-stick grilling spray or oil (VERY IMPORTANT) to use on grill right before you put the skewers on.
- 3 T fresh squeezed lemon juice, see notes
- 2 tsp. red wine vinegar
- 2 T olive oil
- 1 tsp. Greek Seasoning
- 1/2 tsp. Spike Seasoning (optional; you can use any all-purpose seasoning mix if you don’t have Spike.)
- Remove any large stems from the mushrooms, wash with cold water, and let mushrooms drain in a colander while you cut other ingredients.
- Cut off both ends of the onion, and then cut the onion into chunks that are about the same size as the mushrooms. (Try to keep the onion layers together if you can.)
- Cut the cheese into pieces the same size as the mushrooms and onions.
- Whisk together the lemon juice, red wine vinegar, olive oil, Greek Seasoning, and Spike Seasoning to make the marinade.
- Put the mushrooms, onions, and cheese pieces into a Ziploc bag and pour in the marinade. Let ingredients marinate in the refrigerator for 3-4 hours (or slightly longer is okay.)
- When you’re ready to grill, make sure the grill surface is clean and then pre-heat to medium high while you thread mushrooms, cheese, and onions on skewers.
- Spray the grill with non-stick grilling spray or brush with a high smoke-point oil right before you put the skewers on. (Be careful in case it flames up.)
- Grill skewers about 6 minutes per side, using a flat turner to scrape the cheese away from the grill if needed when you’re ready to turn them. Serve hot.
I used my fresh-frozen lemon juice for this recipe.
This recipe created by Kalyn when she had Halloumi Cheese in the fridge that was calling her name!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions would be suitable for low-carb and low-glycemic diet plans; don’t worry about the sweet onion because you’re not eating that much. I used the 8.8 oz. package of Halloumi to make four servings, which probably means this is a once-in-a-while-treat for the South Beach Diet, but with that in mind, this would be okay for any phase and it’s perfect for other low-carb diet plans.
Find More Recipes Like This One:
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