These Grilled Halloumi & Sugar Snap Skewers served with a lovely honey and sumac dressing are fresh, flavorful, easy, quick and super delicious. You only need a seven key ingredients and about 15 minutes to make these delicious skewers. Serve them as a main course along with a salad, rice or quinoa or include them in a BBQ dinner or buffet. These skewers are vegetarian, gluten, grain free and low carb.
Grilled halloumi and sugar snap skewers served with a wonderful, delicious and fresh honey sumac dressing. This dish is a lovely combination of creamy, mild, slightly tangy and salty halloumi and crispy quickly grilled sugar snaps, grilled and drizzled with the dressing including sweet, citrusy, tangy and delicate fruity flavors. These grilled halloumi and sugar snap skewers are made with just a few key ingredients and ready to serve in only 15 minutes. It’s a wonderful mix of tastes and textures, including everything from creamy to crunchy, salty to sweet, mild to tangy. Serve these skewers with honey sumac dressing as a main course with a salad, rice or quinoa or include them in a BBQ dinner or buffet. They are both vegetarian, gluten, grain free and low carb.
A few tips:
- You might wonder what sumac is? Sumac is made from dry sumac berries that are ground into a coarse powder. It is mostly associated with the middle eastern kitchen and has a taste that can be a bit hard to describe. It is sweet, citrusy, tangy with delicate fruity flavors. It can be compared to freshly squeezed lemon juice but less sharp also including sweet and fruity notes.
- If you don’t have or can’t find sumac it can be replaced, even though it will not taste exactly the same, with a mix of lemon zest, a little bit of lemon juice, black pepper, a pinch of salt. It is the quickest and most easy way to replace it. You can also use Za’atar, which actually includes sumac, but it also includes sesame seeds, oregano and thyme, hence not being an exact substitute.
- If using wooden skewers soak them in water for at least 10 minutes before preparing the skewers, to avoid them burning on the grill.
- Cut the halloumi into equally sized pieces, preferably the same size as the sugar snaps, to have an even grill/frying time.
- If making yellow onion start by preparing them, since they take the longest time go cook. Once they are on the grill/grill pan you can start to prepare the rest of the ingredients.
- Do not grill the skewers for too long. The halloumi should be golden brown and creamy on the inside and the sugar snaps should have grill marks, be slightly warm but still crunchy.
- Brush one side of the skewers just before placing them on the grill, and then the other side when turning them. Save the rest of the dressing for serving.
- You can add the slivered almonds just as they are or dry roast them in a pan,
Ingredients for these Grilled Halloumi & Sugar Snap Skewers:
- Sugar snaps
- Olive oil
- Honey/fiber syrup/agave
- Lemon juice
- Sea salt
- Yellow onion (optional)
- Mixed green leaves
- Slivered almonds
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Grilled Halloumi & Sugar Snap Skewers (Vegetarian, Gluten, Grain Free & Low Carb)
For the skewers
- 4 Skewers
- 1 package Halloumi cut into equally sized sticks
- 20-25 Sugar snaps
- Olive oil, to grill/fry
For the honey sumac dressing
- 2 tbsp Honey/fiber syrup/agave
- 1/2-1 tsp Lemon juice
- 1/2-1 tsp Sumac
- A pinch of Sea salt
- 2 Yellow onions cut in half or quarters
- 50-70 g Mixed green leaves
- 1-2 tbsp Slivered almonds
- If using wooden skewers place them in water and let them soak for at least 10 minutes.
- Turn on the grill or a grill pan over medium/high heat and brush with some olive oil.
- Place the cut yellow onion on direct heat on the grill/grill pan and grill/fry until grill marks appear and the onion starts to get soft. Move to indirect heat and grill/fry until the rest of the dish is done.
- Combine the ingredients for the honey sumac dressing in a small bowl.
- Remove the skewers from the water and thread the sliced halloumi and sugar snaps onto the skewers. Brush with the honey sumac dressing and place on the grill/grill pan. Grill/fry for 2-3 minutes on each side. Brush the other side when you turn the skewers. Save the rest of the dressing for serving.
- Place mixed green leaves on two plates, top with skewers, onion, drizzle with honey sumac sauce and slivered almonds. (You can also dry roast the almonds if preferred).