Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions

Ingredients

• 8 oz. same-sized mushrooms, stems removed and washed
• 1 large sweet onion, cut into chunks the same size as mushrooms
• 1 pkg. Halloumi cheese, cut into chunks the same size as mushrooms and onions
• Non-stick grilling spray or oil to use on grill right before you put the skewers on.
• 3 T fresh squeezed lemon juice
• 2 tsp. red wine vinegar
• 2 T olive oil
• 1 tsp. Greek Seasoning
• 1/2 tsp. Spike Seasoning

Directions

1. Pull off any big mushroom stems, rinse the mushrooms under cold water, and set them in a colander to drain while you prep the rest.
2. Trim the onion at both ends, then cut it into pieces roughly matching the mushrooms in size. Do your best to leave the layers nestled together.
3. Slice the cheese into chunks about the same size as the mushrooms and onion pieces.
4. In a bowl, whisk the lemon juice, red wine vinegar, olive oil, Greek Seasoning, and Spike Seasoning until you have a marinade.
5. Add the mushrooms, onion, and cheese to a Ziploc bag, then pour the marinade over everything. Refrigerate the bag for 3-4 hours, or a little longer if needed.
6. When it is time to cook, check that the grill grates are clean, then heat the grill to medium high while you load the mushrooms, cheese, and onion onto skewers.
7. Just before the skewers go on, coat the grill with non-stick grilling spray or brush it with a high smoke-point oil. Watch for flare-ups as you do this.
8. Cook the skewers for about 6 minutes on each side. When turning, use a flat turner to gently release any cheese that is clinging to the grill. Serve hot.