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–+ servings
A square photo of a plate of skewers with halloumi, cherry tomatoes, garlic bread, basil and balsamic cream

Halloumi Kebabs With Garlic Bread And Tomato

Andréa
Halloumi kebabs with tomatoes, basil, and garlic bread croutons—caprese on a stick for your next BBQ. Grill, broiler, or air fryer friendly.
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Course Dinner, Side Dish
Cuisine Italian, Mediterranean
Servings 4 persons
Calories 832 kcal

Ingredients
 

Garlic oil

  • ⅓ cup olive oil
  • 3 cloves garlic thinly sliced

Kebabs

  • 1 loaf bread (baguette, sourdough, or Italian), cut into 12 cubes
  • 8 oz. Halloumi cut into 12 cubes
  • 12 cherry tomatoes
  • 2 tablespoons balsamic glaze
  • ½ cup basil leaves ½ whole, ½ finely chopped

Ingredients you need per step are listed below the step in Italic

Instructions
 

Garlic oil

  • If using wooden skewers, soak them in cold water for 20 minutes.
  • Heat the oil in the frying pan.
    ⅓ cup olive oil
  • Turn off the heat and add the garlic. Leave for 15 minutes and strain the oil.
    3 cloves garlic

Kebabs

  • Thread bread, halloumi, and tomato onto each skewer.
    1 loaf bread, 8 oz. Halloumi , 12 cherry tomatoes
  • Repeat the pattern until the skewer is filled, leaving space at the ends.
  • Brush each skewer lightly with garlic oil. Let the kebabs rest for 10–15 minutes.
  • Preheat the grill, grill pan, broiler, or air fryer to medium-high (about 400–450 °F for grill or 400 °F for air fryer).
  • Brush each skewer again with the garlic oil.
  • Cook 2–3 minutes per side until the bread is toasted and the Halloumi is golden with light grill marks.
  • Transfer kebabs to a serving platter.
  • Drizzle with balsamic glaze and garlic oil. Sprinkle with finely chopped basil and add extra whole leaves. Serve immediately while hot.
    2 tablespoons balsamic glaze, ½ cup basil leaves

NOTES

1. How to know they’re perfect
  • Halloumi is ready when: edges are golden, clear grill marks show, it feels firm, not rubbery.
  • Bread should be toasted, not black; move skewers to a cooler spot if it colors fast.
  • Tomatoes look soft and glossy, maybe just starting to blister.
2. Troubleshooting
  • Bread burning? Use sturdy bread, a light oil coating, and medium-high heat. Slide to indirect heat if needed.
  • Cheese sticking? Preheat well, oil the grates or pan, and do not flip too early. Wait for the crust to form.
  • Rubbery when eating? Serve straight off the grill. Halloumi is best hot.
3. Can I prep these ahead of time? Yes. Thread and brush with garlic oil up to 2 hours ahead, keep covered in the fridge, and grill just before serving. Add balsamic glaze at the end.
4. What if I don’t have a grill? Use a hot grill pan, broiler, or air fryer. Timing stays about the same.

Nutrition

Calories: 832kcal | Carbohydrates: 88g | Protein: 31g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.05g | Sodium: 1491mg | Fiber: 7g | Sugar: 13g | Vitamin A: 414IU | Vitamin C: 13mg | Iron: 7mg
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