Food and Recipes Veggies Charred Zucchini-And-Halloumi Kebabs With Lemon-Tahini Sauce Be the first to rate & review! Delicately sweet zucchini and halloumi turn tender on the grill. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Updated on May 25, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster Active Time: 30 mins Total Time: 1 hr Servings: 6 Halloumi, a firm goat cheese from Cyprus, was traditionally made by the Bedouins and is best served cooked, usually over a grill or fire, where it develops a crisp, charred crust without melting. The inspiration for this recipe comes from Lebanon, where it’s commonly referred to as kebab cheese and is threaded onto skewers to be grilled. Here, it’s paired with Lemon-Tahini Sauce, made from sesame paste that’s thinned with lemon juice and water so it can be drizzled, and fresh summer zucchini. Ingredients 1/2 cup olive oil 1/4 cup chopped fresh cilantro (from 1 bunch), plus more for garnish 2 Tbsp. preserved lemon paste (such as New York Shuk) 4 garlic cloves, grated (about 2 tsp.) 1 tsp. Aleppo pepper, plus more for garnish 1/2 tsp. black pepper 2 (8.8-oz.) blocks Halloumi cheese, each cut into 6 (1 1/2-inch) cubes 3 medium zucchini or yellow squash, very thinly sliced lengthwise on a mandoline Toasted sesame seeds, for garnish Lemon-Tahini Sauce (recipe below), for serving Directions Whisk together olive oil, cilantro, preserved lemon paste, garlic, Aleppo pepper, and black pepper until well combined. Gently stir in Halloumi cubes until evenly coated; cover and set aside to marinate at room temperature at least 30 minutes or up to 24 hours. (If marinating any longer than 1 hour, mixture should be placed in refrigerator.) Preheat grill to medium-high (400°F to 450°F). Stack 2 zucchini slices together; fold into a loose accordion-like shape, and thread onto a (12-inch) skewer. Add 1 Halloumi cube, followed by 2 zucchini stacks, 1 Halloumi cube, and 1 zucchini stack. Place prepared skewer on a plate. Repeat procedure with remaining zucchini slices and Halloumi cubes to make a total of 6 skewers. Brush skewers evenly with any remaining marinade in bowl. Place prepared skewers on oiled grates. Grill, uncovered, turning occasionally, until Halloumi is hot and lightly charred and zucchini is tender, 4 to 6 minutes. Transfer skewers to a serving platter. Garnish with additional cilantro, sesame seeds, and Aleppo pepper. Serve warm with Lemon-Tahini Sauce. Lemon-Tahini Sauce Whisk together 1/3 cup tahini, 1/4 cup water, 3 Tbsp. fresh lemon juice, 1 Tbsp. olive oil, and 1/2 tsp. salt in a small bowl until smooth. If sauce is too thick, add additional water, 1 Tbsp. at a time, to loosen to the desired consistency. ACTIVE 5 MIN. - TOTAL 5 MIN. MAKES ABOUT 2/3 CUP Rate It Print