During the summer we love to dine al fresco as often as possible. These quick and easy grilled shrimp and halloumi pitas are perfect for weeknight grilling and outdoor eating. – Patty
Grilled Shrimp and Halloumi Pitas
During the summer we love to dine al fresco as often as possible. This quick and easy meal is perfect for weeknight grilling and outdoor eating.
- Prep Time: 45 min
- Cook Time: 12 min
- Total Time: 57 minutes
Ingredients
- 1 dozen peeled and deveined shrimp
- 1 small onion sliced into 4 thick rounds
- 1 package of Halloumi cheese
- 2 cloves of minced garlic
- 2 tbsp of lemon juice (1 lemon)
- 1/4 cup of olive oil plus 2 – 3 tbsp for grilling
- 1-2 red, orange or yellow bell peppers, halved
- 1/2 cup of pickled jalapeño slices or pepperoncini (optional)
- 1 tsp of ground Harissa
- 1 tsp of ground Coriander
- 1 tsp of Salt
- 4 pitas
Instructions
- Combine shrimp with 1/4 cup of olive oil, lemon juice, garlic, harissa, coriander and salt. Marinate for 30 minutes.
- Heat a charcoal or gas grill to 450 degrees.
- Coat onion, peppers and cheese in olive oil. Grill until they are soft and grill marks appear, about 4 minutes per side. Set aside when done.
- Grill shrimp 5-8 minutes, turning halfway through. Shrimp should be a light pink color. Set aside when done.
- Brush olive oil on pitas and grill lightly, 1-2 minutes per side just for light grill marks.
- Slice grilled peppers into long strips, slice onion rounds as well or separate layers, and cut cheese into cubes.
- Assemble pita pockets with shrimp, grilled and pickled peppers, cheese and onions. Serve with greek salad or tabbouleh.
