Halloumi Souvlaki Wrap, Peppers, Yogurt Sauce, Olives + Lettuce

Decide if you’ll skewer or not. If yes, slice the cheese into 1” cubes and place in a medium bowl. If not, slice it into thin triangles, as pictured.

Peel and mince the garlic. You could also use a microplane grater to get small pieces.

Strip the leaves off the thyme by holding it in one hand and pinching the stem with your thumb and forefinger of the other and slide.

In the bowl with the cheese, add the olive oil, thyme leaves, ¾ of the total salt and red pepper flakes. Add the garlic. Zest the lemon (set a bit to the side for garnish if you want to get fancy). Then juice the lemon into the bowl. Gently toss to combine.

Slice the red pepper into julienne strips, removing the center ribs and seeds. Add to the cheese and marinade.

Thread the cubes evenly among skewers. Slide the pieces close enough together so there’s no space but don’t squish them on.

Use a large, flat sauté pan over medium high heat. When it’s hot, place the skewers or slices of cheese on the pan. Scrape the pepper and any marinade over the top of the cheese too. Cook for about 2 minutes per side or until the cheese is golden brown.

When done, remove cheese to a plate and sauté the pepper for another 1-2 minutes until they’re soft and golden on the edges.

Meanwhile, stir the yogurt with the last bit of salt.

Slice the olives in half or a rough dice.

Wash and dry lettuce. Shred it up.

Warm the pita in the toaster, toaster oven, or directly over a gas flame for a minute or two.

Place pita on large plates. Spoon a stripe of yogurt sauce down the middle. Arrange the cheese and peppers down the center. (If you have skewers, it looks cool to leave them on the skewers and lay it down the middle with the handle hanging off). Garnish with lettuce, olives, a pinch of lemon zest and cracked black pepper to taste. Let diners fold to eat as they please.