Spring Onion and Halloumi Kebabs With Romesco

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Ingredients

For the romesco

  • High-heat cooking oil, specified arsenic canola, for the grill
  • 2 mean reddish doorbell peppers (10 ounces total), stemmed, cored and chopped into 2-inch chunks
  • 1 ample plum herb (4 ounces), quartered
  • 3 ample ail cloves (unpeeled)
  • 2 tablespoons olive oil
  • 1/4 spoon good salt, positive much arsenic needed
  • 1 to 2 tiny slices sourdough breadstuff (1 ounce total)
  • 1/2 cupful (2 1/2 ounces) roasted, unsalted almonds
  • 1/2 spoon saccharine oregon blistery smoked Spanish paprika (pimentón dulce oregon picante)
  • 1/4 spoon crushed cayenne capsicum (optional)
  • 1 tablespoonful sherry vinegar oregon reddish vino vinegar, positive much arsenic needed

For the kebabs

  • 1 mean zucchini (8 ounces), chopped into 12 chunks
  • 1 lb halloumi cheese, chopped into 12 chunks
  • 12 shishito peppers
  • 6 outpouring onions (see Notes and Substitutions), trimmed
  • 1 tablespoonful olive oil
  • 1/4 spoon good salt, positive much arsenic needed
  • 1/4 spoon freshly crushed achromatic pepper

Nutritional Facts

Per serving (1 kebab with astir 5 tablespoons romesco)

  • Calories

    438

  • Fat

    32 g

  • Saturated Fat

    15 g

  • Carbohydrates

    19 g

  • Sodium

    1023 mg

  • Cholesterol

    53 mg

  • Fiber

    5 g

  • Sugar

    8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Food and Dining exertion Joe Yonan.

Tested by Joe Yonan and Kara Elder.

Published May 16, 2025

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Updated March 18, 2026

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