grilled halloumi with tarragon, basil & strawberry

i first discovered this halloumi cheese while studying abroad in cyrpus, where it is traditionally made. it was slightly squeaky like other fresh cheeses, and was typically prepared either grilled or baked. so when 'good food life' asked me to write a guest post about vegetarian grilling, i had to include a recipe for grilled halloumi! a simple marinade a fresh grilled fruit bring a brightness to the salty yet mild flavor of halloumi. you can read the rest of my guest post here for a few other ideas for summer grilling! 

marinated grilled halloumi skewers ~ makes 6

9 oz halloumi cheese*

3 or more large, ripe strawberries, halved

6 x 6-inch skewers, soaked in water

marinade: 

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh basil

2 tablespoons olive oil

2 tablespoons lemon juice

1 pinch salt & pepper 

1 pinch aleppo pepper 

in a medium sized bowl, combine ingredients for marinade. strain halloumi cheese from brine and cut into one-inch cubes. toss in marinade and let sit in the fridge until ready to grill. to assemble, skewer 3 cubes of halloumi along with half strawberry. grill over high heat on a freshly cleaned and oiled grill. once you see caramel-colored grill marks, flip to grill the opposite side. remove from the grill and drizzle with any left over marinade. serve warm. 

*halloumi can be tricky to track down here in the states, but fully worth the effort! specialty delis often carry it, but call around first to see who carries it near you.