Grilled Vegetable Skewer with Halloumi and Filled Beetroot Balls

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 303 kcal


  • 200 g Halloumi cheese
  • 2 Fresh onions
  • 4 Beetroot balls vacuumed
  • 14 Cocktail tomatoes
  • 150 g Gorgonzola
  • 1 Bell pepper yellow, fresh
  • Homemade potato mash
  • 0,5 Snake cucumber
  • 10 Black olives, pitted
  • 4 Artichoke canned
  • 3 Slices of bakeable bread
  • 5 Schacklickspiesse


  • Wrap artichokes without stock in tinfoil. Prepare the mashed potatoes. Cut 1 slice at the bottom of the beetroot so that it is stable. Cut a thick lid on top. Fill in the beets with a ball cutter and fill with Pü.
  • Cut the halloumi into cubes. Remove the crust from the bread (burns very quickly) and cut into cubes. Halve the peppers, remove the white skin and cut into cubes. Peel 1 onion and cut into pieces
  • Now prick the vegetables alternately with the cheese and the bread on the skewers. Now off to the grill. Remove the seeds of the cucumber with a small spoon and fill with the cheese. On the grill as well as the wrapped artichokes. The meat was for my husband.
  • We had bread that could be baked on the grill and my tzatziki with bangs


Serving: 100gCalories: 303kcalCarbohydrates: 1gProtein: 18.1gFat: 25.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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