Halloumi Skewers with Tahini Sauce and Dukkah recipe

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Ingredients

8 ounces halloumi cheese, cut into 12 cubes
1 eggplant, cut into 12 cubes
1 large red onion, cut into 12 equal pieces
1 large red bell pepper, cut into 12 equal pieces
6 cherry tomatoes
6 radishes, sliced
1 lemon, juiced
3 tablespoons olive oil
1 tablespoon ras el hanout spice blend
2 teaspoons ground black pepper
6 (10 inch) bamboo skewers
6 tablespoons tahini
1 teaspoon lemon juice
1 lemon, cut into 6 wedges
6 tablespoons chopped fresh cilantro
6 tablespoons dukkah

Nutrition Info

661.9 calories
carbohydrate: 40.5 g
cholesterol: 56.7 mg
fat: 57.7 g
fiber: 17 g
protein: 27.7 g
saturatedFat: 16.7 g
servingSize: -
sodium: 993.1 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine halloumi cheese, eggplant, red onion, red bell pepper, whole cherry tomatoes, and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.

  2. Preheat an outdoor grill for medium heat and lightly oil the grate.

  3. Slide 1 piece each eggplant, bell pepper, onion, halloumi cheese, tomato,radish, halloumi cheese, onion, bell pepper, and eggplant onto a skewer. Repeat with remaining skewers, cheese, and vegetables. Reserve any remaining marinade in the bowl.

  4. Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.

  5. Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with fresh cilantro and dukkah before, and serve with lemon wedges.

Recipe Yield

6 skewers

Recipe Note

Marinated halloumi cheese and veggies are grilled, then topped with tahini sauce and dukkah.

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