YOUR SOLIN GENERATED RECIPE
Halloumi and Vegetable Skewers with Mint Yogurt
Grilled halloumi and crisp garden vegetables charred to perfection, served with a cool, zesty mint yogurt dip for a refreshing finish.
INGREDIENTS
4 oz Halloumi cheese
0.5 cup Red bell pepper
0.5 cup Zucchini
0.25 cup Red onion
1 tsp Extra virgin olive oil
0.25 tsp Dried oregano
0.75 cup Non-fat Greek yogurt
1 tbsp Fresh mint
1 tsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Soak wooden skewers in water for 20 minutes to prevent burning during the grilling process.
Cut the halloumi cheese, red bell pepper, zucchini, and red onion into uniform 1-inch cubes.
In a small mixing bowl, combine the non-fat Greek yogurt, finely chopped fresh mint, lemon juice, and a pinch of sea salt and black pepper to create the dip.
Thread the halloumi cubes and vegetable pieces onto the soaked skewers, alternating ingredients for even cooking.
Brush the prepared skewers lightly with extra virgin olive oil and season evenly with dried oregano, sea salt, and black pepper.
Preheat a grill pan or outdoor grill over medium-high heat until it is hot.
Place the skewers on the grill and cook for 2 to 3 minutes per side until the halloumi is golden brown and the vegetables are tender with visible grill marks.
Remove the skewers from the heat and serve immediately alongside the chilled mint yogurt dip.