Greek Shrimp, Tomato, and Halloumi Skewers

After much anticipation and excitement, I had my very first acupuncture session last week. One of my best friends has been singing the alternative medicine’s praises for years now, so I decided to give it a try. Yes, acupuncture is relaxing, and yes, it relieves countless health conditions, but can someone please explain why I couldn’t stop thinking about kebabs and skewers?

With each prick of the tiny pins, I imagined alternating pieces of vegetables and chicken on a skewer. It almost became a game of acupuncture Twister – right foot, chicken. Left hand, tomato. When my acupuncturist shot electrical waves through the pins, I couldn’t help but imagine grilling my perfectly-threaded imaginary kebabs. Needless to say, I left my appointment feeling like a kebab-craving pin cushion.

When I got home, I made a great Greek feast of shrimp, tomato, and halloumi skewers. Halloumi is a tangy and salty cheese that can be easily grilled or fried, making it the perfect addition to my skewers. After my day of getting electrified and prodded with pins, it was definitely fun to be the one doing the skewering and grilling.

Greek Shrimp, Tomato, and Halloumi Skewers

Serves 2

Ingredients

8 shrimp, peeled and deveined
8 cherry tomatoes
8 one-inch pieces of halloumi cheese
Olive oil
Salt and pepper
Fresh lemon juice
Oregano

Method

Preheat grill. If using wooden sticks as skewers, soak them in water for about 30 minutes. Thread shrimp, tomatoes, and halloumi pieces on skewers. Brush with olive oil and season with salt and pepper (keep in mind that the cheese can be very salty). Place on the grill and cook for about 2-3 minutes per side. When done, squeeze some fresh lemon juice over the skewers and season with oregano and enjoy!