- Two 8-to-9-ounce packages halloumi, cut into 1-inch cubes
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons chile oil
- 2 tablespoons torn mint
- Zest from ½ lime
- 8 bamboo skewers, soaked in water for 30 minutes
1. Thread the halloumi and cherry tomatoes onto the skewers, alternating between the two, starting and ending with the cheese. Transfer the skewers to a baking sheet and brush with the olive oil.
2. Heat a grill to a medium-hot fire or place a grill pan over medium-high heat. Grill the skewers, flipping occasionally, until the cheese is charred in spots and beginning to melt, and the tomatoes are about to burst, 3 to 5 minutes. Remove from the heat and transfer to a serving dish. Drizzle with the chile oil and garnish with the mint and lime zest, and serve immediately.