Halloumi and Sweet Potato Skewers

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Roasted sweet potato and savory Grilling Cheeze are brushed with a zesty citrus gremolata. Skewers make it a summer appetizer but it's delicious any time of the year!

Ingredients

2 packages Daiya Grilling Cheeze Block, cut into 1-inch cubes
2 cups sweet potatoes, peeled and chopped into 1-inch cubes
1 cup parsley, minced
2 tbsp garlic cloves, minced
2 tsp lemon zest
1 tsp lime zest
1 tbsp lemon juice
1 tbsp lime juice
1/4 tsp chili flakes
1/8 tsp salt
1/2 tsp ground black pepper
1/3 cup olive oil

Instructions

Pre-heat oven to 400°F (218°C) and line a baking tray with parchment paper. Make Citrus Gremolata: In a large bowl, add parsley, garlic, lemon zest, lime zest, lemon juice, lime juice, chili flakes, salt, pepper and olive oil. Stir until fully combined. In a large bowl toss sweet potato cubes with 2 tbsp of the citrus gremolata and spread onto prepared baking tray.

Roast potatoes for 15 minutes until golden brown. Remove baking tray and place grilling cheeze cubes onto the baking tray next to potatoes. Return the tray to the oven and roast for another 5 minutes. Remove the tray from the oven. Cool potatoes and cheeze until warm to the touch. Skewer grilling cheeze and sweet potatoes alternating between potato and cheeze. Brush skewers with citrus gremolata.

Heat grill pan, over medium high heat and grill skewers for 2 – 3 minutes on each side until cheeze has golden brown grill marks. Serve with more citrus gremolata.

Tips for cooking with Daiya

42 min

Total Time

10 min

Prep Time

32 min

Cook Time

2-4

Servings