Ingredients
The following ingredients have 5 Servings
- wooden skewers or toothpicks for kebab option, soaked in water
- 2 tablespoons olive oil
- 2 tablespoons red basalmic vinegar
- 2 tablespoons Sapa, optional (or sweetened coffee)
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey (acacia works well)
- 2-3 cups halved sweet plums
- 8-9 ounces Halloumi, cubed (sheep and goat\'s milk grilling cheese of Cyprus) or other grilling cheese
- 3-5 tablespoons brown sugar
- 1 tablespoon rosemary leaves
- 1 teaspoon saffron
- 1 teaspoon ground sumac
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon cinnamon
- spray of canola oil for grill
- drizzle of honey or sprinkle of brown sugar for the final grilling minute, optional
- sprigs of rosemary for garnish
- lemon slice for garnish
- drizzle of honey or sprinkle of brown sugar
- serve with a garnish of sour cream or creme fraiche
Instruction
- Prepare your grill. Real hardwood charcoal is recommended. Also soak wooden grilling skewers or toothpicks if you have tiny cherry-sized plums in water for @ 20 minutes.
- While the grill is getting ready, make the marinade by combining the all the liquids including the honey.
- Toss the halved plums and cubed cheese with the brown sugar and spices. Pour the liquid marinade over this.
- After 20 or 30 minutes make your kebabs. If you are not going to use this method, then spray a grilling pan with canola oil.
- Grill the plums and cheese cubes until golden brown. Small plums will take 2-3 minutes per side. Large plums may take as long as 5-8 minutes per side, even longer than burgers. But use your own good judgment by keeping a watchful eye.You may want to drizzle some honey or add some brown sugar to the final minute of grilling.
- Garnish with rosemary and lemon. If your plums are very tart, add a garnish of honey or sprinkle of brown sugar. Use these as hors d'oeuvres or a side dish with your entree.
