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Halloumi Mixed Grill with Hobo Potatoes + Herb Sauce

Active Time: 15 minutes
Total Time: 40 minutes
  • Gluten Free
  • Low Carb/Paleo
  • Vegetarian
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Why we love it:

Fire up that outdoor BBQ tonight and let’s take it outside! Halloumi is a Greek grilling cheese that you can likely find at your market. It tastes amazing with herb sauce drizzled over. If you don’t have a BBQ or prefer to stay inside today, check the substitutions for indoor adaptations.


  • 1 pound Yukon Gold Potatoes (look for small ones)
  • 2 teaspoons Kosher Salt (divided, plus a little more)
  • 1 package Halloumi Cheese (typically about 8 ounces)
  • 14 pound Broccoli (florets)
  • 2 Zucchinis
  • 12 Extra Virgin Olive Oil (divided)
  • 3 cloves Garlic
  • 12 teaspoon Black Pepper (freshly ground)
  • 3 Rosemarys (fresh sprigs, divided)
  • 1 bunch Fresh Parsley
  • 1 Lemon (zest and juice)
  • 12 teaspoon Red Pepper Flakes

Cooking Instructions


    Slice the potatoes into quarters if they are larger than a ping pong ball. If smaller than one, cut in ½. Put potatoes in a pot and cover with water and 1 teaspoon of salt. Cover and bring to a boil over high heat; cook for 7 minutes.


    Meanwhile, slice halloumi into ⅓” thick slabs and place on a baking sheet.
    Slice the broccoli into long, large florets so they don’t slip through the cracks.
    Slice zucchini into 1 - 2” thick slices.
    Drizzle everything evenly with about 2 teaspoons of olive oil, rubbing it into the top of the halloumi. Sprinkle with a pinch of salt.


    Drain potatoes and place them in the center of a large piece of aluminum foil. Lift edges of foil around potatoes to form a nest so the oil won't leak. Add 1 clove of garlic, ½ teaspoon of salt, ¼ teaspoon black pepper, and 1 whole sprig of rosemary. Bring edges of foil together to enclose each package, covering completely, then crimp the edges upwards to seal the package.

    Place the packet on the grill grates over medium-high heat and close the lid. Cook for 5 - 10 minutes while you make the sauce.

  • 4. SAUCE

    Add the entire bunch of parsley (stems and all) to a blender. Add 2 cloves of peeled garlic, the leaves of the other sprigs of rosemary, lemon zest and juice, red pepper flakes, and ¼ teaspoon of salt. Add ¼ cup of olive oil and blend until a pesto-like sauce forms. If it’s too thick, you can add a little water, or your favorite vinegar. Taste and add a pinch more salt if preferred. Set aside (keeps in the fridge for 3 weeks).

  • 5. BBQ

    Move the potato packet around to shift the potatoes.

    Add the veggies to the grill. Add the halloumi and cook for 2 - 3 minutes or until dark brown marks appear. Carefully use tongs and a spatula to rotate the pieces 90 degrees to make crosshatching. Cook for 1 - 2 minutes longer. Then flip to the other side and cook another 2 - 4 minutes.

    Flip veggies. Remove when tender. Test potatoes with a thin knife or skewer to see that they’re tender.

  • 6. SERVING

    When veggies are tender, remove the hobo pack and carefully open the top - be aware of steam which is ruthlessly hot! Serve halloumi slices with veggies and potatoes, topped generously with sauce.

Check out our new features!


    we have a version of this recipe with salmon
    no other cheese will go on the grill, so you could find paneer or a firm slab of feta and sauté it on a cast iron pan until golden. Or use firm tofu on the grill. Or omit cheese and add portobellos or slices of eggplant
  • SAUCE:
    if you don’t feel like making it, just buy your favorite pesto which will be similar
    place halloumi and veggies on a baking sheet. Roast at 425 until the cheese is golden and the veggies are tender. Flip halloumi once. You can boil the potatoes until they’re done, or instead of boiling at all, just roast them on a separate baking sheet with the hobo pack seasoning for about 20 - 25 minutes or until crispy and tender
    ditch the hobo packets - just boil the potatoes until they’re done. They’ll only take about 15 minutes total and that’s how long it takes to BBQ everything else

Prep Ahead & Use It Up

Boil the potatoes and prep the hobo packs. They can be fully seasoned, folded and hang in the fridge for 48 hours – they will take an extra 5 – 10 minutes to warm through though

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