Fire-Charred Halloumi Skewers with Blistered Sweet Cherries & Charred Scallion Shatta over Pomegranate Tahini
Welcome to my kitchen! Whenever summer hits, I find myself craving the vibrant energy of the markets in Tel Aviv, where sweet meets savory in the most unexpected ways. This dish—Fire-Charred Halloumi Skewers with Blistered Sweet Cherries & Charred Scallion Shatta over Pomegranate Tahini—is a direct love letter to those sun-drenched memories. I first played with combining cheese and stone fruit during my years cooking in London, wanting something that screams Mediterranean celebration. What makes this recipe truly special to me is the sheer audacity of the textures: squeaky, salty halloumi kissed by open flames, bursting sweet cherries, and that glorious, velvety sweep of pomegranate tahini at the base. More herbs is always the answer, which is why I crown the whole thing with a punchy charred scallion shatta. My biggest tip? Don't be shy with the tahini pool, and if you can't find cherries, fresh figs or plums make a stunning substitution. Let's get grilling!
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Fire-Charred Halloumi Skewers with Blistered Sweet Cherries & Charred Scallion Shatta over Pomegranate Tahini
A breathtaking centerpiece for your summer mezze table, featuring thick slabs of halloumi and juicy sweet cherries charred over open flames. Layered over a swooping base of velvety pomegranate tahini and crowned with an herbaceous charred scallion shatta, this dish is pure texture and bold Mediterranean contrast.
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Timeline
Ingredients
- 14 oz Halloumi cheese(cut into 1-inch thick cubes)
- 1.5 cups Fresh sweet cherries(pitted)
- 3 tbsp Olive oil(divided)
- 1.5 tbsp Za'atar
- 1 bunch Scallions(trimmed)
- 1 Jalapeño pepper(whole)
- 0.5 cup Fresh mint leaves(finely chopped)
- 0.5 cup Fresh cilantro leaves(finely chopped)
- 3 tbsp Fresh lemon juice(divided)
- 0.5 cup Raw tahini(well-stirred)
- 1.5 tbsp Pomegranate molasses
- 0.33 cup Ice-cold water(as needed)
- 1 clove Garlic(finely grated)
- 0.25 cup Pomegranate seeds(for garnish)
- 3 tbsp Toasted pistachios(coarsely chopped)
- 1 tsp Flaky sea salt(divided)
- 8 Wooden skewers(soaked in water for 15 minutes)
- 1 tbsp Fresh lemon juice(Mentioned in Step 4, but only 3 tbsp listed in ingredients. Assuming 1 tbsp is needed for shatta, adjust recipe to list 4 tbsp.)
- 1 tbsp Olive oil(Mentioned in Step 4, but only 3 tbsp listed in ingredients. Assuming 1 tbsp is needed for shatta, adjust recipe to list 4 tbsp.)
- 0.25 tsp Flaky sea salt(Mentioned in Step 4, but only 1 tsp listed in ingredients. Assuming 0.25 tsp is needed for shatta, adjust recipe to list 1.25 tsp.)
Instructions
- 1
Preheat your outdoor grill or heavy cast-iron grill pan over high heat until smoking hot. Soak 8 Wooden skewers in water. Cut 14 oz Halloumi cheese into thick 1-inch cubes, pit 1.5 cups Fresh sweet cherries, and trim 1 bunch Scallions.
10 min
Tip: Ensuring the grill pan or grates are piping hot prevents the halloumi from sticking and gives you gorgeous, distinct char lines.
- 2
In a shallow bowl, whisk together 0.5 cup Raw tahini, 1 clove Garlic, 2 tbsp Fresh lemon juice, and 1.5 tbsp Pomegranate molasses. The mixture will seize up—don't panic! Gradually whisk in 0.33 cup Ice-cold water one tablespoon at a time until it transforms into a pale, velvety, spreadable cream. Season with 0.5 tsp Flaky sea salt.
7 min
Tip: Ice-cold water is the magic key to emulsifying tahini into a silk-smooth dip.
- 3
Toss 1 bunch Scallions and 1 Jalapeño pepper with 1 tbsp Olive oil. Place them directly onto the blazing hot grill grates. Char for 5-6 minutes, turning occasionally, until nicely blackened in spots and tender. Remove to a cutting board.
6 min
Tip: Charring sweetens the scallions while taming the raw, aggressive heat of the jalapeño.
- 4
Finely chop the charred scallions and charred jalapeño. Transfer to a bowl and stir in 0.5 cup Fresh mint leaves, 0.5 cup Fresh cilantro leaves, 1 tbsp Fresh lemon juice, 1 tbsp Olive oil, and 0.25 tsp Flaky sea salt to create a textured, vibrant shatta.
6 min
Tip: Fold the fresh herbs in at the end to keep their color bright green.
- 5
Thread alternating pieces of 14 oz Halloumi cheese cubes and 1.5 cups Fresh sweet cherries onto 8 Wooden skewers. Drizzle with 1 tbsp Olive oil and sprinkle all sides with 1.5 tbsp Za'atar. Grill for 3-4 minutes per side until halloumi gets dark golden char marks and cherries start to soften.
8 min
Tip: Resist moving the skewers too soon; letting a caramelized crust form ensures clean release.
- 6
Spread the creamy pomegranate tahini over a platter. Arrange hot halloumi and cherry skewers on top. Spoon the charred scallion shatta over the skewers, then sprinkle with 0.25 cup Pomegranate seeds, 3 tbsp Toasted pistachios, and 0.25 tsp Flaky sea salt.
4 min
Tip: Serve immediately while the halloumi is warm, pliable, and rich with open-fire smoke.
Chef's Notes
In Tel Aviv, halloumi is loved for its salty, squeaky bite, but when hit with intense flame, it softens into pure savory luxury. Pairing it with blistered summer cherries creates an unforgettable sweet-salty dynamic. If cherries aren't in season, pitted plums or sweet grapes work magnificently!
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.