Halloumi &Vegetable Skewers with Pomegranate Tahini Sauce

Halloumi &Vegetable Skewers with Pomegranate Tahini Sauce

This easy marinade’s secret component is pomegranate molasses, Halloumi &Vegetable Skewers with Pomegranate Tahini Sauce, After just 30 minutes of marinating, its zesty, sweet, and earthy overtones give cheese and veggie skewers a long-cooked depth of flavour, while the pleasantly bitter tahini rounds things up. Thinned with fresh orange juice, the pomegranate-tahini marinade adds the ideal sweet-savoury finish to the skewers. It goes above and beyond as a finishing drizzle. To avoid flare-ups when grilling or broiling, make sure to soak wooden skewers in water before threading on the cheese and vegetables.

Ingredients For Halloumi &Vegetable Skewers with Pomegranate Tahini Sauce:

  1. ½ cup well-stirred tahini
  2. Six tsp pure virgin olive oil
  3. Ten teaspoons of freshly squeezed orange juice (from two oranges), divided as needed
  4. Two tablespoons of pomegranate syrup
  5. One and a half tsp kosher salt
  6. One-half teaspoon of black pepper
  7. One medium (8-ounce) bell pepper (approximately 1 1/2 cups) sliced into 1-inch chunks
  8. One tiny (7-ounce) red onion, sliced into ten wedges that are 1/2 inch thick
  9. One cup of cherry tomatoes
  10. 1 pound of cubed Halloumi cheese (1 inch in size)
  11. To serve, mix cooked white rice with finely chopped fresh cilantro.
  12. After soaking for 20 minutes in a big basin or sealed bag filled with water, take out the ten (8-inch) wooden skewers.

Instructions For Halloumi &Vegetable Skewers with Pomegranate Tahini Sauce:

  1. In a medium bowl, whisk together tahini, oil, pomegranate molasses, 5 tablespoons orange juice, salt and black pepper until smooth and emulsified. Transfer half a cup of sauce into a small bowl, cover, and refrigerate for up to five days or until needed. Evenly thread tomatoes, bell pepper, onion, and halloumi onto wooden skewers. After putting the skewers on a sizeable baking sheet, evenly spray them with the remaining sauce (about half a cup) in a medium bowl. Allow to stand for at least 30 minutes or up to 1 hour at room temperature.
  2. Grill on medium-high heat, 400 to 450 degrees Fahrenheit. After placing the skewers on lightly oiled grates, cover and grill for 8 to 10 minutes, rotating occasionally, until the meat is cooked and gently browned. Move to a dish and top with rice.
  3. As necessary to get the appropriate consistency, stir in the remaining 5 tablespoons of orange juice into the reserved 1/2 cup sauce. Drizzle over rice and skewers of vegetables; garnish with cilantro. Serve right away.


As an alternative, you can broil the skewers by covering their ends with aluminium foil to keep them from burning. Place skewers on a baking pan that has been oiled. For about 8 minutes, broil the skewers at a distance of 4 1/2 inches from the heat source, turning them over halfway through.

Recipe Adapted From: Kelsey Jane Youngman

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