I’m back from vacation and catching up on laundry, work and the incredible amount of rss feeds I missed (you guys have been busy!). I did want to share a quick idea for those who are still craving grilled food this Fall. I whipped this up one night before I left and it was the perfect quick meal. By broiling, you can replicate the delicious charred edges that grilling produces—without standing in the cold. If you have never grilled lemon, I highly recommend it. It mellows the flavor, and creates a super juicy dressing to squeeze over your cheese, bread or vegis.
serves 2 as a main dish
1 lemon, cut in eight wedges
1/2 loaf wheat Ciabatta bread, cut into 1” cubes (about 4 c)
6-8 oz halloumi cheese, cut into 1” cubes
4 T olive oil
2 T chopped fresh herbs (I used basil and thyme)
salt and pepper, to taste
To create kabobs, thread a skewer with a bread cube, a halloumi cube, a bread cube, a halloumi cube, and a lemon wedge. Repeat with remaining ingredients on remaining skewers. Place skewers on a non-stick baking sheet. Drizzle with olive oil and sprinkle with herbs, salt and pepper. Broil on high, 5-7 minutes, until edges begin to brown. To serve, squeeze cooled lemon wedges over kabobs.
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