Saffron-Infused Halloumi Skewers with Smoked Paprika Aioli
Pan-seared halloumi cheese marinated in saffron and lemon juice, threaded onto skewers with cherry tomatoes and Kalamata olives. Served with a smoky and creamy paprika aioli for dipping, this dish offers a delightful salty-umami punch with a hint of Mediterranean zest.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
In a small bowl, steep the saffron threads in hot water for 5 minutes. Add the lemon juice and 1 tablespoon of olive oil to the saffron mixture. Cut the halloumi cheese into 1-inch cubes. Place the halloumi cubes in a shallow dish and pour the saffron marinade over them. Let marinate for at least 15 minutes.
~20 min - 2
While the halloumi is marinating, prepare the aioli. In another small bowl, whisk together the mayonnaise, smoked paprika, minced garlic clove, salt, and black pepper until well combined.
~5 min - 3
Thread the marinated halloumi cubes onto skewers, alternating with cherry tomatoes and Kalamata olives.
~10 min - 4
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the skewers in the hot skillet and cook for 2-3 minutes per side, until the halloumi is golden brown and slightly crispy.
~7 min - 5
Serve the saffron-infused halloumi skewers immediately with the smoked paprika aioli for dipping.
Tips
- For a stronger saffron flavor, you can let the halloumi marinate for up to 30 minutes.
- This dish can be served as a light lunch with a side salad or as an appetizer for a larger meal.
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