Souvlaki Skewers with Baya Halloumi - Veggie or with Chicken

Baya Halloumi, Main course

Souvlaki Skewers with Baya Halloumi – Veggie or with Chicken

BBQ season is in full swing, and our Baya Halloumi is the ultimate cheese for grilling. If you’d like a change from sweet marinades, you’ll love our flavourful souvlaki marinade! We offer you the choice between a vegetarian skewer version and a version with chicken according to your preference.

Prep
20 to 30 minutes

Cooking
15 to 20 minutes

Servings
10 to 12 large skewers

Assorted vegetables, as desired

2 or 3 bell peppers, any colour, seeded and cut into large pieces
2 or 3 zucchini, any colour, sliced into 1.5 cm (1/2 in) rounds
1 large onion or 2 small onions, cut into large pieces

Marinade

125 ml (1/2 cup) vegetable oil
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) balsamic vinegar
15 ml (1 tbsp) Dijon mustard
1 yellow onion, chopped
Zest and juice of 1/2 lemon
10 ml (2 tsp) finely chopped garlic and dried oregano
5 ml (1 tsp) steak spice and dry mustard
2.5 ml (1/2 tsp) ground cumin

For veggie skewers

At least 4 blocks of 200 g (7 oz) Baya Halloumi cheese

For chicken skewers

At least 2 blocks of 200 g (7 oz) Baya Halloumi cheese
900 g (2 lb) boneless, skinless chicken thighs

Assorted vegetables, as desired

2 or 3 bell peppers, any colour, seeded and cut into large pieces
2 or 3 zucchini, any colour, sliced into 1.5 cm (1/2 in) rounds
1 large onion or 2 small onions, cut into large pieces

Marinade

125 ml (1/2 cup) vegetable oil
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) balsamic vinegar
15 ml (1 tbsp) Dijon mustard
1 yellow onion, chopped
Zest and juice of 1/2 lemon
10 ml (2 tsp) finely chopped garlic and dried oregano
5 ml (1 tsp) steak spice and dry mustard
2.5 ml (1/2 tsp) ground cumin

For veggie skewers

At least 4 blocks of 200 g (7 oz) Baya Halloumi cheese

For chicken skewers

At least 2 blocks of 200 g (7 oz) Baya Halloumi cheese
900 g (2 lb) boneless, skinless chicken thighs

Assorted vegetables, as desired

2 or 3 bell peppers, any colour, seeded and cut into large pieces
2 or 3 zucchini, any colour, sliced into 1.5 cm (1/2 in) rounds
1 large onion or 2 small onions, cut into large pieces

Marinade

125 ml (1/2 cup) vegetable oil
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) balsamic vinegar
15 ml (1 tbsp) Dijon mustard
1 yellow onion, chopped
Zest and juice of 1/2 lemon
10 ml (2 tsp) finely chopped garlic and dried oregano
5 ml (1 tsp) steak spice and dry mustard
2.5 ml (1/2 tsp) ground cumin

For veggie skewers

At least 4 blocks of 200 g (7 oz) Baya Halloumi cheese

For chicken skewers

At least 2 blocks of 200 g (7 oz) Baya Halloumi cheese
900 g (2 lb) boneless, skinless chicken thighs

Assorted vegetables, as desired

2 or 3 bell peppers, any colour, seeded and cut into large pieces
2 or 3 zucchini, any colour, sliced into 1.5 cm (1/2 in) rounds
1 large onion or 2 small onions, cut into large pieces

Marinade

125 ml (1/2 cup) vegetable oil
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) balsamic vinegar
15 ml (1 tbsp) Dijon mustard
1 yellow onion, chopped
Zest and juice of 1/2 lemon
10 ml (2 tsp) finely chopped garlic and dried oregano
5 ml (1 tsp) steak spice and dry mustard
2.5 ml (1/2 tsp) ground cumin

The day before

Cut the chicken and cheese into cubes about 3 cm (1 in).
For the cheese, simply slice each block of Baya Halloumi once lengthwise, then twice crosswise.
This will give you 6 nice cubes per block of Baya. With the veggie version, you’ll get 24 cubes, and with the other version, you’ll have 12 cheese cubes.
In a large resealable container, combine all the marinade ingredients. Stir until well blended.
Add the remaining ingredients (cheese, vegetables, and chicken) to the marinade and stir.
Seal the container tightly and let it marinate in the refrigerator until the next day (about 12 hours).

Day of cooking

If your skewers are wooden, it’s best to soak them in water for a few minutes.
Preheat the barbecue to medium heat and oil the grill.
Pour the marinated ingredients into a colander and let them drain a bit. Thread the cheese and/or chicken onto the skewers, alternating with the vegetables.
Veggie version: plan on 2 to 3 cheese cubes per skewer to make 10 to 12 skewers.
Chicken version: be sure to place at least one cheese cube right in the centre of each skewer to make 12 skewers.
Grill the skewers for 15 to 20 minutes, turning them every 5 minutes on all sides, or until the chicken is fully cooked. If the cheese is grilling too quickly, reduce the barbecue heat. The cooking time for veggie skewers may be slightly shorter.

Where to buy our products?

Thank you for your trust and loyalty to our dairy farmers and Fromagerie St-Guillaume products.

At your favorite retailers

Available in several grocery stores and specialty shops throughout Quebec. Availability may vary by location.

At the interpretation center

Purchase the same cases as those advertised in the online shop—just give us a call before stopping by!

On our online shop

We deliver throughout the province of Quebec, directly to your home when you order online from our shop!

Local producers and processors

Our cheeses are made from 100% Canadian milk and dairy ingredients (Blue Cow logo).

Our fromagerie is a member of Aliments du Québec and our products are verified and certified.

We are proud to contribute to the wide variety of local cheeses that are the pride of our province.

For veggie skewers

At least 4 blocks of 200 g (7 oz) Baya Halloumi cheese

For chicken skewers

At least 2 blocks of 200 g (7 oz) Baya Halloumi cheese
900 g (2 lb) boneless, skinless chicken thighs

Assorted vegetables, as desired

2 or 3 bell peppers, any colour, seeded and cut into large pieces
2 or 3 zucchini, any colour, sliced into 1.5 cm (1/2 in) rounds
1 large onion or 2 small onions, cut into large pieces

Marinade

125 ml (1/2 cup) vegetable oil
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) balsamic vinegar
15 ml (1 tbsp) Dijon mustard
1 yellow onion, chopped
Zest and juice of 1/2 lemon
10 ml (2 tsp) finely chopped garlic and dried oregano
5 ml (1 tsp) steak spice and dry mustard
2.5 ml (1/2 tsp) ground cumin

For veggie skewers

At least 4 blocks of 200 g (7 oz) Baya Halloumi cheese

For chicken skewers

At least 2 blocks of 200 g (7 oz) Baya Halloumi cheese
900 g (2 lb) boneless, skinless chicken thighs

Assorted vegetables, as desired

2 or 3 bell peppers, any colour, seeded and cut into large pieces
2 or 3 zucchini, any colour, sliced into 1.5 cm (1/2 in) rounds
1 large onion or 2 small onions, cut into large pieces

Marinade

125 ml (1/2 cup) vegetable oil
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) balsamic vinegar
15 ml (1 tbsp) Dijon mustard
1 yellow onion, chopped
Zest and juice of 1/2 lemon
10 ml (2 tsp) finely chopped garlic and dried oregano
5 ml (1 tsp) steak spice and dry mustard
2.5 ml (1/2 tsp) ground cumin

For veggie skewers

At least 4 blocks of 200 g (7 oz) Baya Halloumi cheese

For chicken skewers

At least 2 blocks of 200 g (7 oz) Baya Halloumi cheese
900 g (2 lb) boneless, skinless chicken thighs

Assorted vegetables, as desired

2 or 3 bell peppers, any colour, seeded and cut into large pieces
2 or 3 zucchini, any colour, sliced into 1.5 cm (1/2 in) rounds
1 large onion or 2 small onions, cut into large pieces

Marinade

125 ml (1/2 cup) vegetable oil
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) balsamic vinegar
15 ml (1 tbsp) Dijon mustard
1 yellow onion, chopped
Zest and juice of 1/2 lemon
10 ml (2 tsp) finely chopped garlic and dried oregano
5 ml (1 tsp) steak spice and dry mustard
2.5 ml (1/2 tsp) ground cumin

The day before

Cut the chicken and cheese into cubes about 3 cm (1 in).
For the cheese, simply slice each block of Baya Halloumi once lengthwise, then twice crosswise.
This will give you 6 nice cubes per block of Baya. With the veggie version, you’ll get 24 cubes, and with the other version, you’ll have 12 cheese cubes.
In a large resealable container, combine all the marinade ingredients. Stir until well blended.
Add the remaining ingredients (cheese, vegetables, and chicken) to the marinade and stir.
Seal the container tightly and let it marinate in the refrigerator until the next day (about 12 hours).

Day of cooking

If your skewers are wooden, it’s best to soak them in water for a few minutes.
Preheat the barbecue to medium heat and oil the grill.
Pour the marinated ingredients into a colander and let them drain a bit. Thread the cheese and/or chicken onto the skewers, alternating with the vegetables.
Veggie version: plan on 2 to 3 cheese cubes per skewer to make 10 to 12 skewers.
Chicken version: be sure to place at least one cheese cube right in the centre of each skewer to make 12 skewers.
Grill the skewers for 15 to 20 minutes, turning them every 5 minutes on all sides, or until the chicken is fully cooked. If the cheese is grilling too quickly, reduce the barbecue heat. The cooking time for veggie skewers may be slightly shorter.

Where to buy our products?

Thank you for your trust and loyalty to our dairy farmers and Fromagerie St-Guillaume products.

At your favorite retailers

Available in several grocery stores and specialty shops throughout Quebec. Availability may vary by location.

At the interpretation center

Purchase the same cases as those advertised in the online shop—just give us a call before stopping by!

On our online shop

We deliver throughout the province of Quebec, directly to your home when you order online from our shop!

Local producers and processors

Our cheeses are made from 100% Canadian milk and dairy ingredients (Blue Cow logo).

Our fromagerie is a member of Aliments du Québec and our products are verified and certified.

We are proud to contribute to the wide variety of local cheeses that are the pride of our province.