- 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
- 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.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- 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.
- Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
- 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.
07/16/2019
recipepes.com
halloumi skewers with tahini sauce and dukkah, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
