Roasted Carrot and Halloumi Skewers
Roasted Carrot and Halloumi Skewers
Ingredients
For the Skewers
- 1 pound carrots, peeled and cut into 1-inch pieces
- 8 ounce halloumi cheese, cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 8 wooden skewers, soaked in water for 30 minutes
For the Lemon-Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1 clove garlic, minced
Instructions
- 1
Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the prepared carrots, halloumi cubes, and red onion pieces.
⏱️ 2 min
- 3
Drizzle with 3 tablespoons of olive oil, sprinkle with dried oregano, salt, and black pepper. Toss gently to coat all ingredients evenly.
⏱️ 3 min
- 4
Thread the coated carrot, halloumi, and red onion pieces onto the soaked wooden skewers, alternating the ingredients.
⏱️ 7 min
- 5
Place the skewers on a baking sheet lined with parchment paper (for oven) or directly on the grill grates.
⏱️ 1 min
- 6
Roast for 20-25 minutes, or grill for 10-15 minutes, turning occasionally, until the carrots are tender and slightly caramelized, and the halloumi is golden brown and slightly softened.
⏱️ 15 min•🌡️ 400
- 7
While the skewers are cooking, prepare the dressing. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, chopped parsley, chopped mint, and minced garlic.
⏱️ 5 min
- 8
Once cooked, remove the skewers from the oven or grill. Drizzle generously with the lemon-herb dressing before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Carrot and Halloumi Skewers
Ingredients
For the Skewers
- 1 pound carrots, peeled and cut into 1-inch pieces
- 8 ounce halloumi cheese, cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 8 wooden skewers, soaked in water for 30 minutes
For the Lemon-Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1 clove garlic, minced
Instructions
- 1
Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the prepared carrots, halloumi cubes, and red onion pieces.
⏱️ 2 min - 3
Drizzle with 3 tablespoons of olive oil, sprinkle with dried oregano, salt, and black pepper. Toss gently to coat all ingredients evenly.
⏱️ 3 min - 4
Thread the coated carrot, halloumi, and red onion pieces onto the soaked wooden skewers, alternating the ingredients.
⏱️ 7 min - 5
Place the skewers on a baking sheet lined with parchment paper (for oven) or directly on the grill grates.
⏱️ 1 min - 6
Roast for 20-25 minutes, or grill for 10-15 minutes, turning occasionally, until the carrots are tender and slightly caramelized, and the halloumi is golden brown and slightly softened.
⏱️ 15 min•🌡️ 400 - 7
While the skewers are cooking, prepare the dressing. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, chopped parsley, chopped mint, and minced garlic.
⏱️ 5 min - 8
Once cooked, remove the skewers from the oven or grill. Drizzle generously with the lemon-herb dressing before serving.
⏱️ 2 min