I don’t think there is a cheese I have ever not liked no matter how gooey or stinky a certain kind might be. For me, cheese falls into two categories, those that are creamy and spreadable and those that melt when heated. When I first heard of halloumi, I was intrigued because it didn’t fit either description. Hailing from Cyprus, this semi-soft cheese has such a high melting point that it can withstand frying or grilling.

With our grill working overtime on dinners ranging from burgers to chicken to salmon, I thought a vegetarian main was long overdue. Halloumi, with its salty flavor and squeaky bite, was a good match for chunks of onion, zucchini, yellow squash and red pepper. I made an herby lemon dressing to marinate the halloumi veggie skewers. Once they were clad in grill marks, I served the kebabs over a bed of couscous.

Halloumi Veggie Skewers

Serves 4

1 medium red onion, cut in half and quartered
3-4 medium zucchini and yellow squash, sliced into 1/4-inch-thick rounds
1 red pepper, cut into 1-inch pieces
1/2 pound halloumi, cut into 1-inch cubes
Juice of 1 lemon
1/4 cup olive oil
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 tablespoon fresh thyme leaves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Wood skewers, soaked in water for 20 minutes
Couscous to serve

Preheat a gas or charcoal grill on medium high heat.

In a large bowl, combine the onions, zucchini, yellow squash, red peppers and halloumi.

In a small bowl, whisk together the lemon juice, olive oil, parsley, chives, thyme, salt and pepper. Marinate the vegetables and cheese for 20 minutes before threading onto skewers. Reserve the remaining marinade for serving.

Grill for 10 minutes until the vegetables and halloumi are heated through have grill marks. Serve with couscous and leftover marinade.