Halloumi, Grapes, Pistachio, Mint
Best for: A meatless sweet-and-savory New Year’s Eve bite.
Salty halloumi and warm grapes make a cheerful little contrast on the party platter. Lemon and chopped pistachios finish these skewers without turning them into a sticky dessert.
Grill: Direct medium-high heat at 400–425°F. Equipment: Grill, 12 short metal skewers, tongs, small bowl.
Ingredients
6–8 Minutes Total: 26–28 Minutes.
- 12 oz halloumi, cut into 24 roughly 3/4-inch pieces
- 24 large seedless red grapes, washed and dried
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/4 teaspoon black pepper
- 3 tablespoons finely chopped unsalted roasted pistachios
- 1 tablespoon chopped fresh mint
Directions
Preheat the grill to 400–425°F and clean the grate. Pat halloumi dry, keeping pieces large enough to thread without splitting.
Thread two pieces of cheese and two grapes onto each metal skewer, alternating them and leaving a tiny gap between pieces.
Brush skewers with olive oil. Whisk lemon juice, honey, and pepper in a small bowl and keep separate from the grill.
Grill directly for 3–4 minutes on the first side until the cheese releases and shows brown marks. Turn carefully with tongs.
Cook another 3–4 minutes, until cheese is warm and the grapes just begin to soften; remove before the fruit collapses.
Transfer to a platter, drizzle lightly with lemon dressing, and scatter with pistachios and mint. Serve immediately and warn guests that metal skewers may still be hot.
Grilling tip: Let the first side of the halloumi develop a crust before trying to lift it from the grate.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
