Gochujang Glazed Halloumi Skewers

• •16 oz halloumi cheese, blocks, drained and patted dry
• •1 large red bell pepper, cored, seeded, and cut into 1-inch pieces
• •1 large yellow bell pepper, cored, seeded, and cut into 1-inch pieces
• •1 medium red onion, cut into 1-inch pieces
• •3 tablespoon gochujang (Korean chili paste)
• •2 tablespoon soy sauce
• •2 tablespoon honey or maple syrup
• •1 tablespoon rice vinegar
• •1 teaspoon sesame oil
• •2 cloves garlic, minced
• •1 teaspoon fresh ginger, grated
• •2 tablespoon water or vegetable broth
• • as needed vegetable oil, for grilling
• •1 tablespoon toasted sesame seeds, for garnish
• •2 scallions, thinly sliced, for garnish
• •8 wooden or metal skewers

Instructions

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

2. 2

   Prepare the gochujang glaze: In a small bowl, whisk together the gochujang, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, and water (or vegetable broth) until well combined and smooth. Set aside.

3. 3

   Cut the halloumi cheese into 1-inch cubes. Prepare the red and yellow bell peppers and red onion by cutting them into similar 1-inch pieces.

4. 4

   Thread the halloumi cubes and vegetables onto the skewers, alternating them for an appealing look and even cooking. Aim for about 4-5 pieces of halloumi per skewer, interspersed with vegetables.

5. 5

   Preheat your grill to medium-high heat (or preheat your broiler to high with a rack about 6 inches from the heat). Lightly brush the grill grates or a broiler pan with vegetable oil to prevent sticking.

6. 6

   Lightly brush the assembled skewers with a small amount of vegetable oil. Place the skewers on the preheated grill or broiler pan.

7. 7

   Grill or broil for 3-4 minutes per side, brushing generously with the gochujang glaze as you flip. Continue cooking and glazing until the halloumi is golden brown and slightly charred, and the vegetables are tender-crisp, about 10-15 minutes total. Be careful not to overcook the halloumi, as it can become rubbery.

8. 8

   Once cooked, remove the skewers from the heat. Garnish immediately with toasted sesame seeds and thinly sliced scallions.

9. 9

   Serve hot as a main course or appetizer, perhaps with a side of steamed rice or a fresh green salad.

Chef's Tips

• 💡Soaking wooden skewers is crucial to prevent them from burning on the grill. If you have metal skewers, this step is not necessary.
• 💡Don't overcrowd the skewers. Leave a little space between the halloumi and vegetables to ensure even cooking and better caramelization.
• 💡Halloumi cooks relatively quickly. Keep a close eye on it to prevent it from becoming too tough or rubbery. You're looking for a beautiful golden-brown crust.
• 💡Adjust the amount of gochujang to your preferred spice level. For a milder glaze, reduce the gochujang by half. For extra heat, add a pinch of red pepper flakes.
• 💡The glaze can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before using.