Grilled Peach and Halloumi Skewers with Basil-Jalapeno Sauce

Grilled Peach and Halloumi Skewers with Basil-Jalapeno Sauce

  • Author: Erin Alderson
  • Yield: 3-4 1x



  • Skewers
  • 2 just-ripe peaches
  • 1/2 medium red onion
  • 78 ounces halloumi
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Sauce
  • 1 cup packed basil
  • 2 jalapeƱo, seeds removed
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • 1/4 teaspoon sea salt


  1. Soak skewers in water for at least an hour before using.
  2. Light grill to medium-low heat. Cut peaches, red onion, and halloumi into roughly the same-sized chunks.Thread, alternating peaches, halloumi, and onion, onto the soaked skewers (roughly 3-4 of each). Continue with remaining skewers. Brush mix with olive oil and sprinkle with salt and pepper.
  3. Grill skewers, turning occasionally, until halloumi is beginning to char, 2-3 minutes per side. Remove from heat.
  4. To make sauce, combine ingredients in a blender or food processor and run until pureed. Serve skewers with basil puree.