Ingredients:

  • 8 oz halloumi cheese, cut into 1-inch cubes
  • 1 medium zucchini, sliced into thick rounds
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1/4 cup tahini
  • 2 tbsp pomegranate molasses
  • 1 tbsp fresh lemon juice
  • 3 tbsp warm water

Instructions:

  1. Cut the halloumi and vegetables into consistent 1-inch cubes to ensure uniform cooking.
  2. In a bowl, toss the vegetables and halloumi with olive oil, minced garlic, and oregano. Thread them onto skewers, alternating halloumi, onion, pepper, and zucchini, pressing firmly to lock them in place.
  3. Heat a grill or cast iron grill pan over medium-high heat. Sear skewers for 2-3 minutes per side until the cheese develops deep brown grill marks and onions are charred at the edges.
  4. Whisk together tahini, pomegranate molasses, and lemon juice. Slowly whisk in warm water one tablespoon at a time until the sauce reaches a velvety, pourable consistency.