Grilled Halloumi-and-Tomato Skewers


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INGREDIENTS

  • 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

Special Equipment:

  • 8 bamboo skewers, soaked in water for 30 minutes

METHOD:

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.

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