Blend basil, oil, sun-dried tomatoes, salt, pepper and garlic in a blender or food processor. You can also coarsely chop marinade but blending results in a more flavor-packed marinade. 

Place halloumi in covered container or sealed bag, pour basil mixture over it, and marinate for 1 to 24 hours. 

Skewer marinated halloumi on kebob sticks. 

Serve as-is, or grill or broil for 3 minutes per side. 

Serve with toasted pita and side Israeli salad to complete the meal.