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Flavorful Grilled Halloumi Skewers with Pomegranate Glaze

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These grilled halloumi skewers feature a smoky charred cheese paired with a tangy-sweet pomegranate glaze, making for a quick, vibrant, and crowd-pleasing snack or light dinner.

Ingredients

Scale
  • 8 oz (225 g) halloumi cheese, firm block, sliced into thick cubes
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 12 cherry tomatoes, whole
  • 2 tbsp extra virgin olive oil, for brushing
  • 1 cup (240 ml) pomegranate juice, preferably fresh-pressed or 100% pure
  • 2 tbsp honey or maple syrup
  • 1 tbsp fresh lemon juice, strained
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin (optional)
  • Salt and black pepper, to taste
  • Fresh mint or parsley, a handful chopped (for garnish, optional)

Instructions

  1. Prepare the glaze: In a small saucepan over medium heat, combine pomegranate juice, honey or maple syrup, fresh lemon juice, minced garlic, and ground cumin if using. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until thickened into a syrupy glaze. Stir occasionally to prevent burning. Set aside to cool slightly.
  2. Prep the ingredients: Cut halloumi into 1-inch cubes. Cut red bell pepper and red onion into similar-sized pieces. Rinse and pat dry cherry tomatoes. Thread halloumi and veggies alternately onto skewers, leaving space between pieces.
  3. Preheat the grill or grill pan to medium-high heat (about 400°F / 200°C). Brush skewers lightly with olive oil and season with salt and pepper.
  4. Grill the skewers for 3-4 minutes per side, turning carefully to get grill marks and a golden crust on the halloumi. Veggies should soften but retain some bite.
  5. During the last minute of grilling, brush the pomegranate glaze generously over the skewers, turning once more to caramelize the glaze without burning.
  6. Remove skewers from grill and transfer to a serving platter. Garnish with chopped fresh mint or parsley. Serve warm with extra glaze on the side.

Notes

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Watch the glaze closely during grilling as it can burn quickly due to sugar content. The glaze can be made up to 3 days ahead and stored in the fridge. For a dairy-free option, substitute halloumi with firm tofu and use the same glaze.

Nutrition

Keywords: halloumi, grilled skewers, pomegranate glaze, easy recipe, vegetarian, summer snack, Mediterranean, quick dinner

Find it online: https://dahliadishes.com/flavorful-grilled-halloumi-skewers-recipe-easy-pomegranate-glaze-idea/