Snap Pea Skewers with Soy-Ginger Sauce | @naturallyella
 
Halloumi and Sugar Snap Pea Skewers | @naturallyella

I wish I could tell you there would be an end to my combinations of halloumi skewers but I’m not sure I can promise that. I like (love, even) cheese but when it’s fried or lightly charred from the grill, it reserves a spot in my all-time favorite foods (which is saying a lot because most days, I can’t tell you what else is in that category).

This is one of those recipes that made it’s way onto the grill thanks to a little inspiration from Martha’s pork version (which, much to M’s sadness, did not make their way onto the grill). Snap peas are a spring/early summer treat in my book and I usually keep a bag in the fridge to snack on (potentially dipped in a bit of ranch on occasion). However, these skewers are perfect for any grilling out and don’t take that long to assemble. I also recommend investing in some thin, metal skewers- reusable, pokes through the ingredients easier, and you don’t have to remember to soak anything (because I never remember!)

Snap Pea Skewers with Soy-Ginger Sauce

Preparation 15 mins 2017-11-19T00:15:00+00:00 Cook Time 15 mins 2017-11-19T00:15:00+00:00 Serves 2     adjust servings
Halloumi and Sugar Snap Pea Skewers with Soy Ginger Sauce | @naturallyella

Ingredients

  • Skewers
  • 1/2 lb of snap peas
  • 4 ounces halloumi
  • 1 tablespoon olive oil
  • Sauce
  • 1/4 cup soy sauce
  • 2 teaspoons honey
  • 1 teaspoons minced ginger
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon sesame seeds
  • Cooked Brown Rice, Quinoa, or Millet for Serving

Instructions

  1. Preheat grill to medium-low heat. If using wood skewers, make sure to soak them at least 1 hour before grilling (or use metal skewers). Prepare snap peas by removing ends and cut halloumi into square pieces, roughly the same thickness as the width of the snap pea.
  2. Thread two snap peas, followed by a piece of halloumi and repeat, ending with 3 pieces of halloumi and 8 snap peas on each skewer. Brush with olive oil.
  3. Brush the grates of the grill with olive oil (or grilling pan, if using) and place skewers over heated grill. Cook on each side for 2 to 3 minutes, rotating as needed. Snap peas should start to blister
  4. and cheese should be lightly charring. Remove from heat.
  5. To make sauce, combine soy sauce, honey, ginger, cornstarch and sesame seeds in a small skillet. Heat over medium heat, whisking often, until sauce slightly thickens. Drizzle the sauce mixture over grilled skewers. Serve skewers over cooked rice or other grain.

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Recipe Notes

*recipe originally developed for the San Jose Mercy Newspaper

Halloumi and Sugar Snap Pea Skewers with Soy Ginger Sauce | @naturallyella