Hey there, fellow food lovers! I've always believed that the best meals are those that are both delicious and easy to whip up, especially when we're always on the move. That's why I'm super excited to share one of my all-time favourite recipes with you - a Halloumi Souvlaki, a true Greek Vegetarian Recipe that's absolutely bursting with flavour. Imagine biting into juicy Halloumi Cheese Dish, tangy sun-dried tomato tapenade, and balsamic roasted aubergine, all wrapped up in a soft Greek Flatbread. Sounds tempting, right? Let's dive in and make some mouth-watering Mediterranean Vegetarian Delight together!
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What is Souvlaki?
Souvlaki, a culinary gem from Greece, consists of marinated meat pieces skewered and then grilled or fried. It's traditionally served with accompaniments like pita bread, tzatziki sauce, onions, and tomatoes. Its adaptability allows for various meats, including chicken, beef, pork, or lamb, to be used. But today, we're focusing on a Vegetarian Grilled Cheese version with halloumi.
A Journey Through Souvlaki's Rich History
Originating in ancient Greece, souvlaki has been mentioned in literary works dating back to the 5th century BC, including writings by the famous playwright Aristophanes. The name "souvlaki" is derived from the Greek word "souvla," meaning "spit." Historically, it was a meal favoured by the common people, often sold in agora (marketplaces) and by street vendors. Its enduring appeal is a testament to its delicious taste and the cultural significance it holds in Greek Food Traditions.
Traditional Greek Varieties of Souvlaki
Kalamaki: This is the name used in Athens for meat skewers. It's often differentiated from gyros, which is meat cooked on a rotisserie and then sliced.
Loukaniko: A skewer that includes Greek sausage along with other meats.
Kotopoulo: Specifically refers to chicken Souvlaki.
Hirino: This is pork souvlaki, a common choice in many parts of Greece.
Merida: A larger portion, often served on a plate with accompaniments, rather than as a pita wrap.
Wrapping It Up
Souvlaki is not just a dish; it's a reflection of Greece's rich history and culinary traditions. Its evolution over the centuries and its varieties offer a unique taste of Greek culture. As a chef, I'm always inspired by such timeless classics, and I encourage every food lover to explore souvlaki's rich tapestry of flavours and its storied past.
Preparation details:
This recipe makes: 4 portions
Preparation time: 1h 15 minutes
Cooking time: 30 minutes
Ingredients for Halloumi Souvlaki
4 Greek Flatbreads
220g (7.7oz) of Greek Halloumi cheese, diced
1/2 lemon juice
1 medium-size Aubergine, cut into four lengthways and sliced.
1tbsp of balsamic glaze (if not available dissolve 2tsp of brown sugar in 2tbsp of balsamic vinegar)
1tbsp olive oil
1/4tsp of salt
1/4tsp of black pepper
1tsp of dried oregano
120g (4.2oz) of sun-dried tomatoes with olive oil
2tsp of baby capers (they are less salty than the bigger capers)
half a red onion sliced into rings
Ingredients for Tzatziki
400g of cucumber (1 medium-sized)
6tbsp of Greek yoghurt
10g of fresh dill, finely chopped
2 garlic cloves, minced (you can also use 1tsp of dried garlic powder instead)
drizzle of lemon juice
1/2tsp of black pepper
1/2tsp of salt
1/4tsp of sugar
How to prepare Halloumi Souvlaki
1. To start, soak the diced Halloumi cheese in a mixture of water and 1/2 lemon juice for 30-60 minutes. This helps to reduce the saltiness of the Halloumi and can alter its texture, so feel free to experiment with longer soak times to achieve your desired taste.
2. Prepare the Tzatziki next. Start by grating the cucumber into a bowl. Then, remove the excess juice using a cloth or sieve. You have the option of keeping the skin on for added fibre and texture, or removing it for a smoother consistency.
3. In a separate bowl, combine grated cucumber, 6tbsp of Greek yogurt, 10g of finely chopped dill, and 2 minced garlic cloves. Add a drizzle of lemon juice, and season with 1/2tsp of black pepper, 1/2tsp of salt, and 1/4tsp of sugar. Stir until well combined and refrigerate until ready to serve.
4. Preheat your oven to 180°C (356°F). In a separate bowl, combine sliced Aubergine, 1 tbsp of balsamic glaze, 1tbsp of olive oil, 1/4tsp of salt, 1/4tsp of black pepper, and 1tsp of dried oregano. Mix until the Aubergine is evenly coated. Place the mixture on a baking tray and bake in the preheated oven for 15-20 minutes.
5. Remove the Halloumi cheese from the soaking liquid and transfer to a separate baking tray. Lightly drizzle the cheese with olive oil and place the tray in the oven, alongside the Aubergine, and bake for 10-12 minutes or until the cheese is golden brown.
6. While the Halloumi and Aubergine are baking, prepare the sun-dried tomato tapenade. Blend 120g of sun-dried tomatoes with 2 teaspoons of baby capers and place in a small dish, set aside.
7. Heat both sides of the flatbread in a frying pan. Spread one side with the blended sun-dried tomato mixture. Then, add a few pieces of roasted Halloumi cheese and aubergine. Finally, add a couple of tablespoons of the prepared Tzatziki and garnish with thin slices of red onion. Enjoy your delicious meal!
Chef's Corner: Tips and Tricks for the Perfect Halloumi Souvlaki
Soaking Halloumi cheese in water before using it in the dish can help to reduce its salt content and change its texture. This is an easy step that can greatly enhance the flavour of your Halloumi Souvlaki.
Aubergine is a great ingredient to include in your Halloumi Souvlaki due to its spongy texture. This texture allows it to absorb liquids and seasonings, making it a delicious and flavourful addition to the dish.
FAQs: Navigating the World of Halloumi and Souvlaki
How long should I soak the Halloumi cheese? Soak the Halloumi cheese in a mixture of water and 1/2 lemon juice for 30-60 minutes to reduce its saltiness and change its texture. You can experiment with longer soak times to achieve your desired taste.
Can I use a different type of cheese instead of Halloumi? While Halloumi cheese is the traditional choice for this recipe, you can certainly experiment with other cheeses. Feta cheese or paneer can make a good substitute.
Can I make the Tzatziki ahead of time? Yes, you can make the Tzatziki ahead of time and refrigerate it until ready to serve. This can help to save time when preparing the Halloumi Souvlaki.
Can I make the balsamic glaze at home? Yes, you can make the balsamic glaze at home by reducing balsamic vinegar and sugar. Simply combine equal parts balsamic vinegar and sugar in a small saucepan, bring to a boil, then reduce heat and simmer for about 10-15 minutes, stirring occasionally, until the mixture has thickened. You can also purchase it here.
Variations:
Chicken Souvlaki - Substitute the diced Halloumi cheese with bite-sized pieces of chicken breast, marinated in olive oil, lemon juice, oregano, salt, and black pepper. Grill the chicken on skewers and serve with the same toppings as the original recipe.
Veggie Souvlaki - Replace the Halloumi cheese with tofu or tempeh, and skip the soaking step. Add more vegetables to the mix, such as bell peppers, zucchini, or cherry tomatoes. Grill the vegetables on skewers and serve with the same toppings as the original recipe.
Pita pockets instead of flatbread - Use whole-wheat pita pockets instead of Greek flatbreads for a healthier twist. Stuff the pockets with the roasted aubergine, Halloumi cheese, and sun-dried tomato tapenade, and serve with the Tzatziki sauce on the side.
A Note From the Chef
Discover a world of delectable recipes and culinary tips directly from my kitchen. Subscribe to my recipe website for the latest mouth-watering creations. For exclusive behind-the-scenes peeks, follow my Instagram page and embark on a culinary journey with me. Your feedback is invaluable—please share your thoughts in the comment section below.
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