Haloumi cheese, sturdy enough to grill, is available at most local gourmet and natural stores. Be sure your grill is hot and well-oiled, or the cheese will stick. Leave the skin on the pearl onions for a sweeter finish. Makes 4 kebabs.
Ingredients
1/2 pound haloumi cheese, cut into large cubes
1 yellow bell pepper, cut into 2-inch pieces
1 orange bell pepper, cut into 2-inch pieces
1 tablepoon olive oil
2 tablespoons chopped oregano and/or other fresh or dried herbs to taste
Pearl onions, skin on (may substitute cippolini onions)
Directions
Toss cheese, peppers, olive oil and herbs. Let sit 10 minutes. Thread onto skewers, alternating with pearl onions. Grill over medium-high heat until peppers begin to soften and cheese is toasted, about 4 minutes per side. Serve over couscous or with grilled pita bread, with leftover herb marinade drizzled over the top.
