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.
1 (8.8-oz.) pkg. halloumi cheese
1 (6-oz.) head radicchio, cut into 8 wedges
1 shallot, chopped (about ¼ cup)
¼ cup water
3 tablespoons apple cider vinegar
2 tablespoons honey
½ tablespoon olive oil
1 teaspoon cornstarch
¼ teaspoon crushed red pepper
⅛ teaspoon kosher salt
Sat fat 10.34g
How to Make It
Cut halloumi into 16 (1-in.) pieces. Cut radicchio wedges into bite-size pieces, keeping stacks of lettuce leaves together. Thread halloumi and radicchio onto 8 (6-inch) skewers.
Heat a grill pan coated with cooking spray over high. Grill skewers, turning once, until lightly charred, 3 to 4 minutes. Transfer to a serving platter.
Bring shallot, water, vinegar, honey, oil, cornstarch, red pepper, and salt to a boil in a small saucepan over medium-high. Cook, stirring occasionally, until reduced to about ⅓ cup, 3 to 4 minutes. Drizzle sauce over skewers.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.