Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions
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, see notes
2 tsp. red wine vinegar
2 T olive oil
1 tsp. Greek Seasoning
1/2 tsp. Spike Seasoning
Remove any large stems from the mushrooms, wash with cold water, and let mushrooms drain in a colander while you cut other ingredients.Cut off both ends of the onion, and then cut the onion into chunks that are about the same size as the mushrooms. (Try to keep the onion layers together if you can.)Cut the cheese into pieces the same size as the mushrooms and onions.Whisk together the lemon juice, red wine vinegar, olive oil, Greek Seasoning, and Spike Seasoning to make the marinade.Put the mushrooms, onions, and cheese pieces into a Ziploc bag and pour in the marinade. Let ingredients marinate in the refrigerator for 3-4 hours (or slightly longer is okay.)When you’re ready to grill, make sure the grill surface is clean and then pre-heat to medium high while you thread mushrooms, cheese, and onions on skewers.Spray the grill with non-stick grilling spray or brush with a high smoke-point oil right before you put the skewers on. (Be careful in case it flames up.)Grill skewers about 6 minutes per side, using a flat turner to scrape the cheese away from the grill if needed when you’re ready to turn them. Serve hot.