1 large or 2 smaller California Bartlett Pears
½ medium red onion
8 ounces Halloumi
2 tablespoons Chili Garlic Sauce
1 tablespoon neutral oil
Zest from ½ lime
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 teaspoon sesame seeds, plus more for serving
¼ teaspoon sea salt
Cilantro, for serving
- An hour before starting, place the skewers in water if using wood.
- Give the pears a good rinse. Cut into quarters and carefully remove the middle part of each quarter. Then, cut eat quarter into pieces that are about ¾ of an inch square. Set aside and cut the onion into similar-width slices and halloumi that is about ¾” wide and ½” thick.
- Thread the pears, onion, and halloumi onto skewers. Combine the ingredients for the sauce in a bowl and brush over the skewers, turning and brushing all sides. Alternatively, you could toss all the ingredients in the sauce before placing on the skewer.
- Heat your grill or grill pan and place the skewers on the heat. Grill, turning occasionally, until the pears are charred and the cheese is crisp. Sprinkle with cilantro and sesame seeds before serving.