Halloumi-and-Vegetable Skewers with Pomegranate-Tahini Sauce

• total time: 1 hour 5 minutes

Ingredients

½ cup tahini, well stirred

6 tablespoons extra-virgin olive oil

10 tablespoons fresh orange juice (from 2 oranges), as needed, divided

2 tablespoons pomegranate molasses

1 ½ teaspoons kosher salt

½ teaspoon black pepper

1 medium (8-ounce) bell pepper, cut into 1-inch pieces (about 1 1/2 cups)

1 small (7-ounce) red onion, cut into 10 (1/2-inch-thick) wedges

1 cup cherry tomatoes

1 pound Halloumi cheese, cut into 1-inch cubes

Cooked white rice and chopped fresh cilantro, for serving

Directions

Place 10 (8-inch) wooden skewers in a large bowl or sealed bag with water, and let soak 20 minutes; remove from water.

Whisk together tahini, oil, 5 tablespoons orange juice, pomegranate molasses, salt, and black pepper in a medium bowl until emulsified and smooth. Measure 1/2 cup sauce into a small bowl; cover and store in refrigerator until ready to use or up to 5 days. Thread bell pepper, onion, tomatoes, and Halloumi evenly onto wooden skewers. Place skewers on a large baking sheet, and brush evenly with remaining sauce (about 1/2 cup) in medium bowl. Let stand at room temperature at least 30 minutes or up to 1 hour.

Preheat grill to medium-high (400°F to 450°F). Place skewers on lightly oiled grates; grill, covered, turning occasionally, until tender and lightly charred, 8 to 10 minutes. Transfer to a platter with rice.

Stir up to remaining 5 tablespoons orange juice into reserved 1/2 cup sauce as needed to reach desired consistency. Drizzle over vegetable skewers and rice; sprinkle with cilantro. Serve immediately.