British BBQ Society Forums

marinated halloumi on skewers with mediterranean vegetables works a treat for me

I'm super new to smoking food but have had success smoking some cheddar, edam and mozerella. I bought some goats cheese to try with the others but chickened out just before I put them out to smoke thinking that they might melt.

All of the cheeses turned out really well. I used oak wood dust and smoked them for about 3hrs using the ProQ CSG.


For a first try I was very pleased. The only adjustment I'll make next time is to smoke more cheese!

I hate grilling Halloumi on skewers. It always seems to fall off and drop through the grates for me

On the other hand, sliced quite thickly, marinated overnight in olive oil, chipotle and habanero and then grilled directly on the grate it seems to work really well.

Then served with extra habanero cilli sauce. It goes so damn well with loads of chilli....

try using flat skewers rather than rounded ones[ ie like tagliatelle rather than spaghetti] and you'll find your food stays on the skewer

joker smoker wrote:try using flat skewers rather than rounded ones[ ie like tagliatelle rather than spaghetti] and you'll find your food stays on the skewer

I already have some flat kebab skewers, but I've still never had much luck with Halloumi staying on them - I think the cross sectional area is too big and they split the cheese as they go through.

Still - I prefer it in slices anyway, so it's all good.