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Grilled Halloumi Cheese Kebabs with Crimini Mushroom and Apricot

Grilled Halloumi Cheese Kebabs with Crimini Mushroom and Apricot

Halloumi is a semi-hard cheese made from a mixture of sheep, goat and cow's milk that's popular in Cypriot cuisine. (Cypriot is a blend of Greek, Turkish, Italian and Middle Eastern foods.) Halloumi has a high melting point so it can be fried or grilled and achievinga nice golden crust on the exterior and a soft interior. While that's a pretty great quality for a cheese to have, an even better one is its flavor. Halloumi is addictively salty and tastes great in light salads, mixed into skewers or in a crusty sandwich.

Turkish Apricot will offset the saltiness of the Halloumi nicely, as will Stonehouse Blood Orange Olive Oil.


  • Halloumi
  • Crimini mushrooms (or baby browns)
  • Dried Turkish apricots
  • 6-8” wooden skewers
  • Stonehouse Blood Orange Olive Oil
  • Cracked black pepper

*NO SALT NEEDED, thanks to Halloumi’s natural saltiness


Soak the skewers in water for 1-2 hours (this prevents the skewers from burning on the grill). Soak the Turkish Apricots 1-2 hours as well to reconstitute them before skewering them. Clean (ok, really just a dust will do) the mushrooms with a dampened towel to free it from all debris. Slice the Halloumi into 1” squares or slightly larger if preferred. Thread the veggies on the skewers in an alternating pattern: mushroom first, then the apricot (folded in half if large) then the cheese. Repeat twice or until the skewer is filled. Preheat your grill; drizzle the skewered veggies with Blood Orange Oil; season with cracked black pepper and fire away on the grill! Cook until the mushrooms release water and the Halloumi has grill marks or is golden. Use a bit of non-stick spray as desired when grilling.

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