- 2 small sweet potatoes about 1” in diameter
- 1/2 small red onion
- 4 ounces halloumi
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Sriracha, to personal taste
- 1/4 teaspoon sea salt
- Cilantro, for serving
- to 60 minutes before cooking, soak 4 wood skewers in water.
- Light grill to medium-low heat. Scrub the sweet potatoes well and cut into 1/4″ thick circles. Using a steaming basket (or other steaming method), steam the sweet potatoes just until they begin to soften but not cooked through, ,4 to 5 minutes.
- Cut the onions and halloumi into 1″ chunks, similar in size to the sweet potatoes, with the halloumi also being about 1/4″ thick (you’ll want about 8 pieces). Thread the sweet potatoes, onions, and halloumi onto the skewers, using about 2 pieces of halloumi per skewer.
- In a small bowl, whisk together the tahini, olive oil, lime juice, sriracha, and salt. I started with 1/2 teaspoon of sriracha and tasted continue to add/taste until I felt the spice level was perfect. Brush the skewers with the tahini sauce, reserving leftover sauce for after grilling.
- Place skewers on a well oiled grill, grill pan, or piece of foil (see note) and cook until the sweet potatoes are cooked through and everything is lightly charring, 1 to 2 minutes per side, turning as needed. Remove from grill and brush again with the sauce. Sprinkle the skewers with cilantro and serve.
While halloumi is great for grilling, it’s not always so great for skewers. Make sure you are cooking the skewers on something that is well oiled as the cheese likes to stick. When turning the skewers, use tongs and carefully pull up on the pieces of halloumi before turning. And if the halloumi falls off, grill separately and serve alongside the skewers.