Grilled Halloumi and Radicchio Kebabs
Great for a party, these two-bite kabobs are all at once salty, tangy, sweet, and spicy. Use a sharp knife to cut the radicchio into pieces so you don’t bruise the leaves, and be sure to keep the radicchio layers together for easy threading onto the skewers. Speaking of skewers, opt for the thinnest ones you can find: because the cheese is hard, it’ll break if the skewer is too wide or if you don’t thread it on gently. When you’re making the apple cider vinegar-honey sauce, finely chop the shallots so they meld and distribute evenly.