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There's no better way to celebrate Independence Week than by firing up the grill and throwing on whatever you damn well please! These grilled peach and halloumi skewers with basil-jalapeño sauce are the unexpected combination you didn't know you needed.
This dish puts a drastic spin on two all-American classics: grilled cheese and fruit salad. Stay with me! Although it's far from melty Kraft singles on buttery white bread, grilled halloumi deserves to be a classic in its own right. And when the salty, charred cheese meets caramelized peaches, smoky red onions, and a cool herby dressing, it's essentially a savory fruit salad on a stick.
Here's the grocery list you'll need to assemble these bad boys: just-ripe peaches, a medium red onion, halloumi, olive oil, salt, pepper, fresh basil, jalapeños, lemon juice, and honey.
As with most grilled, skewered recipes, plan to soak the wooden sticks in water before assembling so they don't ignite. Cut the peaches, cheese, and red onions into uniform-sized chunks and thread them onto the skewers, creating colorful kebabs. Brush these with olive oil and season to taste. Grill these on medium-low until the cheese starts to get grill marks and remove from heat.
The vibrant green sauce pulls it all together. Pulse the fresh basil leaves in a food processor along with two jalapeños, the lemon juice, olive oil, and honey until it's a puréed consistency. Spoon the sauce over the skewers or serve it on the side. The spicy-yet-fresh flavor pairs perfectly with the salty cheese and sweet peaches.
→ Get the Recipe: Grilled Peach and Halloumi Skewers from Naturally Ella