Ingredients
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1 small eggplant
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1 (8 oz) pkg halloumi cheese
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1 lemon, halved
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1 cup prepared tzatziki
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4 pitas, warmed
Steps
1
Set grill to medium-high and grease the grill grates. Trim and cut the eggplant into 1-inch cubes. Pat the halloumi dry with paper towels and cut into 16 even pieces. Thread eggplant and halloumi in alternating pattern on 8 (12-inch) metal or soaked wooden skewers.
2
Brush kabobs with olive oil and season with salt and pepper. Place skewers on grill and cook 7–9 min., until halloumi is browned and eggplant is tender, turning occasionally. A few minutes before skewers are done, place the lemon cut-sides down on grill and grill 3–4 min., until charred.
3
Divide the tzatziki among warmed pitas. Remove eggplant and halloumi from skewers and place on top. Serve with a squeeze of juice from charred lemon halves.
Tips
Garnish with chopped mint leaves for a fresh boost.
