ChefXi OfficialSalty halloumi cheese cubes skewered with juicy grapes and charred over an open flame, finished with a spicy honey glaze.
Thread the halloumi cubes and red grapes onto the soaked skewers, alternating between cheese and fruit. Aim for about 3 pieces of cheese and 3 grapes per skewer.
Make sure the cheese and grapes are roughly the same size for even contact with the grill.
In a small bowl, whisk together the honey, olive oil, lemon juice, and Aleppo pepper flakes until the glaze is smooth and harmonious.
If the honey is too thick, microwave it for 10 seconds to make it easier to whisk.
Preheat your grill or a cast-iron grill pan over medium-high heat. Lightly brush the grates with a bit of olive oil.
Place the skewers on the hot grill. Sear for 2-3 minutes per side, or until the halloumi has deep, golden-brown grill marks and the grapes are beginning to blister and soften.
Don't move them too early; let the cheese develop a crust so it doesn't stick.
During the last minute of cooking, brush the honey glaze generously over all sides of the skewers. Let the glaze bubble and caramelize slightly.
Remove from the heat, sprinkle with fresh oregano leaves, and serve immediately while the cheese is warm and 'vibrant'.
This is a beautiful marriage of the Mediterranean and the smoke of the grill. The halloumi provides a salty, resilient base that stands up to the heat, while the honey and Aleppo pepper create a shimmering glaze. If you can't find fresh oregano, dried will work, but the fresh leaves add a vibrant, herbal 'essence' that truly respects the lineage of the dish.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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