These strawberry and halloumi skewers are the perfect light summer appetizer. We pack salty fried halloumi cheese, fresh basil, and balsamic marinated strawberries on a skewer for the perfect well-balanced summer bite.
These strawberry and halloumi skewers are so easy and delicious. We pan-fry the halloumi cheese to crispy perfection and marinate the strawberries in a basil and balsamic honey dressing. The combination is so good.
These halloumi skewers are salty, sweet, and tangy all at the same time. Best of all, they come together quickly and easily and are the perfect party crowd-pleaser thanks to the pretty array of summer colors. They're perfect for Easter, Mother's Day, Memorial Day, 4th of July, and Labor Day.
Key Ingredients and Substitutions
- Balsamic vinegar
- Fresh basil- Don't try to substitute dried basil--you have to have the fresh stuff for this recipe.
- Halloumi cheese- Halloumi cheese is made from goat's or sheep's milk and has a high melting point, allowing it to be cooked without melting. It has a mellow tangy flavor and tastes great with the sweetness of the strawberries. If you can't find halloumi in your local grocery store, queso fresco or paneer can also be pan-fried.
- Other ingredients: olive oil, salt, and black pepper
- Bamboo skewers
See recipe card for amounts.
Step 1: Remove the stem from your strawberries and cut them in half lengthwise. Add them to a medium mixing bowl with the chopped basil, honey, balsamic vinegar, olive oil, salt, and pepper and stir to combine. Set aside.
Step 2: Cut the halloumi into 24 equal sized cubes, then pat each cube dry with a paper towel. Add olive oil to a large pan over medium heat. Once hot, add the cubes of halloumi. Cook them for 2-3 minutes, until browned on the bottom. Then flip them and cook for another 2-3 minutes.
Step 3: Add a piece of cheese to each skewer, followed by a whole fresh basil leaf, and then a strawberry half. Arrange the skewers on a serving platter, then carefully spoon the leftover marinade from the strawberries over the skewers. Drizzle with extra honey if you feel so inclined.
Step 4: Serve! Eat everything in one bite for the perfect balance of flavors.
Frequently asked questions
Halloumi cheese is made from goat's or sheep's milk and has a high melting point, allowing it to be cooked without melting. It has a mellow tangy flavor and tastes great with the sweetness of the strawberries.
If you can't find halloumi in your local grocery store, queso fresco or paneer can also be pan-fried. You can also just use mozzarella pearls, but skip the step where you cook the cheese.
I wouldn't recommend it. The halloumi tastes best right after it's been fried, and the basil has a tendency to wilt. If you want to save some time, then you can cut the cheese and strawberries ahead of time and store them in the refrigerator.