
Creado con IA
Cut the halloumi cheese into 2 cm cubes and set aside.
Slice the zucchini into thick rounds, about
5 cm each.
Cut the red and yellow bell peppers into 2-3 cm pieces, removing seeds and stems.
Peel and cut the red onion into similar-sized chunks.
In a large bowl, whisk together the olive oil, chili paste, dried oregano, sea salt, and black pepper to make the marinade.
Add the halloumi cubes and all the chopped vegetables to the bowl. Toss well to coat everything evenly with the marinade. Let it marinate for at least 20 minutes.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated halloumi and vegetables alternately onto skewers.
Grill the kabobs for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred, and the halloumi is golden.
Serve hot, garnished with extra oregano or a drizzle of olive oil if desired.