- 2 small sweet potatoes about 1″ in diameter
- 1/2 small red onion
- 4 ounces halloumi
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Sriracha, to personal taste
- 1/4 teaspoon sea salt
- Cilantro, for serving
- to 60 minutes before cooking, soak 4 wood skewers in water.
- Light grill to medium-low heat. Scrub the sweet potatoes well and cut into 1/4″ thick circles. Using a steaming basket (or other steaming method), steam the sweet potatoes just until they begin to soften but not cooked through, ,4 to 5 minutes.
- Cut the onions and halloumi into 1″ chunks, similar in size to the sweet potatoes, with the halloumi also being about 1/4″ thick (you’ll want about 8 pieces). Thread the sweet potatoes, onions, and halloumi onto the skewers, using about 2 pieces of halloumi per skewer.
- In a small bowl, whisk together the tahini, olive oil, lime juice, sriracha, and salt. I started with 1/2 teaspoon of sriracha and tasted continue to add/taste until I felt the spice level was perfect. Brush the skewers with the tahini sauce, reserving leftover sauce for after grilling.
- Place skewers on a well oiled grill, grill pan, or piece of foil (see note) and cook until the sweet potatoes are cooked through and everything is lightly charring, 1 to 2 minutes per side, turning as needed. Remove from grill and brush again with the sauce. Sprinkle the skewers with cilantro and serve.