These skewers of juicy nectarines, red onion and halloumi cheese are grilled and then slathered with a cilantro-mint chimichurri that gets its sweet-spicy kick from honey and serrano pepper. Each bite brings multilayered flavors — sweet, savory, earthy, salty, herbaceous and spicy — that compel you to the next forkful.
If you have leftover chimichurri, you can use it on grilled chicken or tofu.
You will need eight (8- to 10-inch skewers).
Storage: The skewers are best as soon as they are made. Refrigerate the chimichurri for up to 4 days, or freeze for up to 3 months.
Ingredients
Servings: 4–8 (makes 8 skewers)
Directions
Total: 45 mins, including soaking wooden skewers
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Step 1
Make the chimichurri: In a food processor, combine the serrano pepper and garlic and pulse until finely chopped. Add the cilantro, mint, olive oil, lime juice, honey, coriander and salt and pulse until finely chopped but some texture remains. You should have about 3/4 cup; you’ll need about half for this recipe.
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Step 2
Make the skewers: If using wooden skewers, soak them in water for at least 20 minutes. Alternate threading the pieces of the nectarines, onion and halloumi onto the skewers. You should wind up with about 3 chunks each of nectarine and onion, and 2 chunks of halloumi per skewer. Transfer the finished skewers to a large sheet pan, then brush them generously all over with the olive oil and sprinkle with the oregano and black pepper.
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Step 3
Prepare the grill for direct heat (if using a grill pan, see Notes). If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees. Pull your hand away from the heat before it gets painful.) Make sure the cooking grates are clean.
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Step 4
Grill the skewers until grill marks form on the bottom, 2 to 3 minutes, then rotate and continue grilling until grill marks form on the other side and the skewers are warmed through, another 2 to 3 minutes. Transfer the skewers to a serving dish, and brush or drizzle them with about half of the chimichurri. Serve with the remaining chimichurri on the side, if desired.
Substitutions
Peaches >> nectarines.
Cilantro >> parsley.
Red onion >> white or yellow onion.
Halloumi >> extra-firm or super-firm tofu.
Want more protein? >> Bite-size pieces of skinless, boneless chicken breast in place of halloumi.
Don’t like heat? >> Leave out the serrano.
Variations
To make this inside, preheat a grill pan over medium-high heat until hot. Working in batches if needed, add the skewers to the pan and cook until grill marks form on the bottom, 2 to 3 minutes. Rotate and continue grilling until grill marks form on the other side and the skewers are warmed through, another 2 to 3 minutes.
