Halloumi and Vegetable Skewers with Tahini Drizzle

If using wooden skewers, soak 8 skewers in water for at least 20 minutes to prevent burning.

In a large bowl, combine the cubed halloumi, zucchini, red bell pepper, and red onion. Drizzle with olive oil, salt, and black pepper, tossing gently to coat all ingredients.

Thread the halloumi and vegetables alternately onto the soaked skewers.

Preheat a grill or grill pan to medium-high heat.

Grill the skewers for 8-10 minutes, turning occasionally, until the halloumi is golden brown and the vegetables are tender-crisp.

While the skewers are grilling, prepare the tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, and water until smooth. Add more water if needed to reach a pourable consistency.

Remove the skewers from the grill and arrange them on a serving platter. Drizzle generously with the tahini sauce before serving.