Here’s an idea for your next Meatless Monday – or even your next cookout. Middle-Eastern inspired veggie kabobs!

The secret flavor to this sweet-savory dish is pomegranate molasses – which isn’t typical molasses at all. It’s a thick syrup made from reduced pomegranate juice and is used in Mediterranean, Middle Eastern and North African cuisines. 

A simple marinade of pomegranate molasses, tahini, orange juice and olive oil give the veggies a wonderful depth of flavor that’s savory yet slightly sweet. The rest of the marinade is used as a final drizzle for the kabobs. 

You can serve the kabobs alone, as an appetizer or side. Pair with brown or basmati rice for a light, nutritious supper.

Why We Love These Ingredients

Halloumi, a cheese that hails from Cyprus, is a popular cheese for baking, grilling, or frying. When eaten raw, Halloumi tastes bland and slightly salty. But when the cheese is grilled, pan-fried, or baked it becomes a savory treat that’s crispy on the outside and gooey on the inside. Thanks to its high melting point, it’s the perfect melting cheese.

If you’re lactose intolerant, you’ll love halloumi. Since it’s made from sheep and goat milk, it contains less lactose than cow’s milk-based cheeses. As a result it causes little digestive comfort.

Halloumi is a great source of protein as well as bone-friendly calcium. It also contains Selenium, an essential mineral that helps reduce inflammation throughout the body.

Pomegranate molasses is a staple ingredient in Middle Eastern cuisine. It's a thick syrup made from reduced pomegranate juice. Plus it’s packed with health benefits.

First, pomegranate is a rich source of insoluble fiber, which helps keep things moving through your digestive tract. As a result, pomegranates promote regularity and digestive comfort.

Second, Pomegranates contain punicalagins, powerful antioxidant compounds that support healthy blood sugar, cholesterol, energy, cell health and immune function.

Tahini is a paste made from toasted, ground sesame. It’s rich in protein, fiber, healthy fats, and antioxidants. Tahini is rich in vitamin E and essential fatty acids, which can improve the appearance of skin and nails. It’s important levels of magnesium promote bone density. Plus, it contains  lignans, compounds that have anti-aging and anti-cancer benefits. 

Pro Tips to Get You Started

Be sure to soak the wooden skewers in water for at least 20 minutes before threading on the cheese and vegetables. This helps prevent flare-ups while grilling or broiling. 

Don’t be afraid to experiment with other veggies, too. Eggplant and zucchini are Mediterranean cuisine staples that hold up well on a grill.  You can also swap the fresh parsley for chopped cilantro.

You can find pomegranate molasses in the international aisle at grocery stores [check out the Middle Eastern or Mediterranean sections]. It’s also easily available online.

Halloumi-and-Vegetable Skewers with Pomegranate-Tahini Sauce

Active Time: 25 mins

Total Time: 1 hr. 5 mins

Servings: 4

Ingredients

• ½ cup tahini, well stirred
• 1/3 cup extra-virgin olive oil
• 2/3 cup fresh orange juice (from 2 oranges) divided
• 2 TBSP pomegranate molasses
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 1 medium bell pepper, cut into 1-inch pieces (about 1 1/2 cups)
• 12 large button mushrooms
• 1  red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 pound Halloumi cheese, cut into 1-inch cubes
• Chopped fresh parsley for garnish

Directions

1. Place 10 (8-inch) wooden skewers in a large bowl or sealed bag with water and let soak for 20 minutes; remove from water.
   
   
2. Whisk together tahini, oil, half the orange juice, pomegranate molasses, salt, and black pepper in a medium bowl until smooth and combined. Measure 1/2 cup sauce into a small bowl; cover and store in refrigerator until ready to use.
   
   
3. Thread bell pepper, onion, tomatoes, mushrooms, 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 for at least 30 minutes or up to 1 hour.
   
   
4. 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.
   
   
5. Stir up to remaining 1/3 cup orange juice into reserved 1/2 cup sauce as needed to reach desired consistency. Drizzle over vegetable kabobs; sprinkle with parsley. Serve immediately.

- https://www.foodandwine.com/recipes/halloumi-vegetable-skewers-with-pomegranate-tahini-sauce