Grilled Brussels Sprouts with Halloumi

Brussels sprouts are kind of a big deal around here - especially once they start popping up at our local farmers market!

We enjoy the classic pairing of the Brussels sprouts with pancetta, onion and balsamic roasted in a hot oven. But what happens when you still have no power thanks to hurricane Fiona?

Grilled Brussels Sprout Skewers!

We gently cooked the Brussel sprouts before hand in the microwave (thank you generator power) to help soften them before grilling. (We apologize for how your kitchen smells afterwards!) And then tossed the ingredients with our Red Rub spice blend and layered them on metal skewer sticks to cook over hot coals.

So delicious, we can’t wait to share with you!

We added halloumi, the grilling cheese, to the recipe - just take a look at the different brands and watch the sodium level, Halloumi can be quite salty but varies between brands.

LEAVE A REVIEW BY CLICKING THE STARS

Grilled Brussels Sprout Skewers

Rated 5.0 stars by 1 users

Servings

4-5

Prep Time

25 minutes

Cook Time

10 minutes

Image of Grilled Brussels Sprout Skewers

Ingredients

1 lbs Brussels Sprouts, trimmed and outer layers removed if neccessary
1 red onion, cut into large pieces
1 package halloumi, cut into thick sliced squares
4-5 slices thick bacon, cut into squares
¼ cup olive oil
1 tbsp Red Rub (sprinkle a little more if you feel it needs it!)
¼ cup balsamic vinegar

View Cart (0) Checkout

Directions

Preheat the bbq to about 375 F
After you trim the brussels sprouts, cut any large ones in half so they are all uniform in size.
Add to a microwave safe bowl, cover and cook for 3 minutes to let them soften slightly prior to bbq’ing.
In the same bowl as the brussels sprouts, add in the red onions, bacon and halloumi and mix together with the Red Rub and olive oil.
Start layering on metal skewers (if you are using wood skewers, just remember to soak for at an hour prior to using)
Lay them directly on the grill. You’ll want to turn them occasionally so the cheese doesn’t get the opportunity to slide off, but not too much where the ingredients don’t get a chance to char. Balance! :)
When they have browned enough for you, lay them on a platter and drizzle all over with the balsamic vinegar.

SHOP ALL

All-Natural / Gluten Free / Low Salt / No fillers / Clean, Inspiring Flavours

The sweet and peppery annatto seed is often used for colouring due to it's bright red-orange exterior. But with its flavour and colouring abilities combined, how could we not turn it into a spice blend?

We combined it with tangy ripe mango (amchur) and the zest pow of orange to give you a blend that's ready to hop into your dish at any given moment.

This has been our go to for ribs since day one and you will be pleasantly surprised by it's power to handle hardy root vegetables and grains.

Use a little, or use a lot - and season with a little salt to taste.

Let these flavours inspire you.

Ingredients:
herbs and spices, annatto seeds, tarragon, yellow sugar, granulated garlic, onion powder, black pepper, sea salt, orange peel, sichuan pepper, amchur

May Contain: Mustard, Sulphites, Sesame