Snap Pea Skewers with Soy-Ginger Sauce | @naturallyella

Snap Pea Skewers with Soy-Ginger Sauce

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 1x



  • Skewers
  • 1/2 lb of snap peas
  • 4 ounces halloumi
  • 1 tablespoon olive oil
  • Sauce
  • ¼ cup soy sauce
  • 2 teaspoons honey
  • 1 teaspoons minced ginger
  • ½ teaspoon cornstarch
  • ½ teaspoon sesame seeds
  • Cooked Brown Rice, Quinoa, or Millet for Serving


  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.


*recipe originally developed for the San Jose Mercy Newspaper