Greek Grilled Steak, Vegetable, and Haloumi Kabobs

Lunch / Dinner

Greek Grilled Steak, Vegetable, and Haloumi Kabobs

Haloumi is a firm sheep’s and goat’s milk cheese that has a high melting point, making it ideal for grilling along with your favorite vegetables and proteins on these Greek Grilled Steak, Vegetable, and Haloumi Kabobs.


Makes 4 servings

Total Time

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Whisk together vinegar, garlic, 1 teaspoon salt, and 1 teaspoon pepper in a medium bowl; whisk in olive oil. Reserve ½ cup vinegar mixture. In a large bowl, combine beef and remaining ¾ cup vinegar mixture. Cover and refrigerate for 2 hours, stirring occasionally.

Cover potatoes with 1 inch cold water in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer until potatoes are tender but still hold their shape, 8 to 10 minutes. Drain; let cool.

Remove beef from bowl, discarding marinade. Pat beef dry with paper towels. Thread beef, potatoes, sweet peppers, and onions onto skewers.

Sprinkle with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Thread Haloumi onto separate skewers.

Heat a cast-iron grill pan over medium-high heat; brush with canola oil. Working in batches, place beef kabobs on grill; cook, turning and basting occasionally with reserved ½ cup vinegar mixture, until beef is pink in center and vegetables are tender, 6 to 8 minutes.

Place Haloumi kabobs on grill; cook until grill marks form, about 2 minutes per side. Top with dill and oregano, if desired.

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