Grilled Halloumi Skewers with Cherry Tomatoes and Basil

Ingredients

• about 225 g Halloumi cheese
• 1 pint Cherry tomatoes
• 1/4 cup Fresh basil leaves
• 2 tablespoons Olive oil
• 2 tablespoons Balsamic glaze
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Take the about 225 g of Halloumi cheese and cut it into 2.54 cm cubes. Carefully thread the Halloumi cubes and the 1 pint of cherry tomatoes onto your skewers, alternating between the cheese and the tomatoes.
2. 2In a small bowl, whisk together the 2 tablespoons of olive oil, the 1/4 teaspoon of salt, and the 1/4 teaspoon of black pepper. Use a pastry brush to coat all sides of the threaded skewers evenly with this mixture.
3. 3Turn on your grill and preheat it to medium heat, aiming for a temperature between about 175°C and about 190°C (175°C and 190°C).
4. 4Place the prepared skewers directly onto the preheated grill grates. Cook for 3 to 4 minutes per side, using tongs to carefully turn them, until the Halloumi cheese is visibly golden brown with clear grill marks.
5. 5Once grilled, carefully remove the skewers from the grill and arrange them on a serving platter. Drizzle the 2 tablespoons of balsamic glaze evenly over all the skewers, then scatter the 1/4 cup of fresh basil leaves on top. Serve immediately.

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