Ingredients & Substitutes

Instructions

1. 1

   Peel 2 large sweet potatoes and cut them into 1-inch cubes.

2. 2

   Dice 200 grams of halloumi cheese into 1-inch cubes and chop 1 large red bell pepper and 1 medium red onion into similar sized pieces.

3. 3

   In a large bowl, toss the sweet potato, halloumi, red bell pepper, red onion, and 150 grams of cherry tomatoes with 4 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 2 teaspoons of dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until everything is evenly coated.

4. 4

   Thread the marinated vegetables and halloumi onto eight skewers, alternating the ingredients for even cooking and presentation.

5. 5

   Preheat a grill to medium-high heat (about 375-400°F or 190-200°C) and lightly oil the grates.

6. 6

   Grill the skewers for 12-15 minutes, turning every 3-4 minutes, until the sweet potatoes are tender, the halloumi is golden brown, and the vegetables are slightly charred.

7. 7

   Garnish the grilled skewers with 2 tablespoons of freshly chopped parsley before serving immediately.