Crispy Keto Halloumi and Chorizo Skewers with Lemon Herb Drizzle
If you are looking for the ultimate marriage of salty, squeaky cheese and smoky, spicy meat, look no further than these Crispy Halloumi and Chorizo Skewers. As a keto enthusiast, I am always hunting for meals that deliver high-fat satisfaction without the carb-heavy guilt, and halloumi is a superstar ingredient for this lifestyle. Unlike other cheeses that melt away, halloumi holds its shape when grilled or fried, developing an irresistible golden crust. Paired with Spanish chorizo, which releases its own paprika-infused oils to baste the vegetables, this dish is a flavor bomb that comes together in under 20 minutes. It's perfect for a quick work-from-home lunch or a star appetizer at your next BBQ. Nutritionally, you are getting a fantastic dose of protein and healthy fats to keep you in ketosis, with just enough low-carb veggies to add crunch and fiber. The finishing touch—a zesty lemon herb drizzle—cuts through the richness, making every bite perfectly balanced.
The Masterplan
If using wooden skewers on an open grill, soak them in water for at least 20 minutes to prevent burning. If using a grill pan on the stove, you can skip this step.
Prepare your ingredients: Cut the halloumi into 1-inch cubes. Slice the chorizo into thick coins (about the same width as the cheese). Slice the zucchini and chop the red bell pepper into squares.
In a small bowl, whisk together the olive oil, dried oregano, garlic powder, and a pinch of black pepper. Do not add salt, as the halloumi and chorizo are already quite salty.
Thread the ingredients onto the skewers, alternating between chorizo, halloumi, zucchini, and red pepper. Aim for about 4-5 pieces of meat/cheese per skewer.
Brush the prepared olive oil and herb mixture generously over the skewers.
Preheat a grill pan or outdoor BBQ to medium-high heat. Once hot, place the skewers down.
Cook for roughly 2-3 minutes per side. You want the halloumi to develop a golden-brown crispy crust and the chorizo to release its oils and char slightly.
Remove from heat and immediately squeeze fresh lemon juice over the hot skewers. The acid balances the salty fats perfectly.
Garnish with fresh parsley and serve immediately while the cheese is soft and warm.
Perfect Pairings
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Gather Your Energy
Step by Step
If using wooden skewers on an open grill, soak them in water for at least 20 minutes to prevent burning. If using a grill pan on the stove, you can skip this step.
Prepare your ingredients: Cut the halloumi into 1-inch cubes. Slice the chorizo into thick coins (about the same width as the cheese). Slice the zucchini and chop the red bell pepper into squares.
In a small bowl, whisk together the olive oil, dried oregano, garlic powder, and a pinch of black pepper. Do not add salt, as the halloumi and chorizo are already quite salty.
Thread the ingredients onto the skewers, alternating between chorizo, halloumi, zucchini, and red pepper. Aim for about 4-5 pieces of meat/cheese per skewer.
Brush the prepared olive oil and herb mixture generously over the skewers.
Preheat a grill pan or outdoor BBQ to medium-high heat. Once hot, place the skewers down.
Cook for roughly 2-3 minutes per side. You want the halloumi to develop a golden-brown crispy crust and the chorizo to release its oils and char slightly.
Remove from heat and immediately squeeze fresh lemon juice over the hot skewers. The acid balances the salty fats perfectly.
Garnish with fresh parsley and serve immediately while the cheese is soft and warm.