Grilling expert Josh Bousel has written tons about kebabs and skewers, and also about great cheeses for grilling. It just so happens that he's also brilliantly combined the two in this recipe for halloumi and vegetable skewers. This may be one of the rare instances where vegetarians can make the meat-eaters envious at a cookout. At least speaking for myself, there's not much that could take my eyes from the steaks, burgers, and chops on a grill, but a browned, melty bite of cheese might be one of them.
Halloumi, if you aren't familiar with it, is a goat or sheep milk cheese from Cyprus that has magical melting properties: it softens without flowing, holding its shape as you cook it, but still delivers all the satisfaction of eating melted cheese.
I have to admit, though, I feel kind of sorry for those vegetables: As Josh describes in his original piece, the grilled cubes of halloumi are so good that his guests picked them clean off the skewers and left some of the vegetables behind. Poor vegetables, we love you too, we really do.*
*Now, where's that cheese?
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.