Apricot Ginger Teriyaki Glazed Vegetable and Halloumi Skewers with Lime-Yogurt Drizzle

Apricot Ginger Teriyaki Glazed Vegetable and Halloumi Skewers with Lime-Yogurt Drizzle

Bright, crunchy grilled vegetables and squeaky halloumi pair with a sticky-sweet Apricot Ginger Teriyaki Glaze for a light Mediterranean-meets-fusion skewer. These are served with a cool lime-yogurt drizzle and toasted sesame for contrast. Great as a party platter, light dinner, or shared tapas.

Ingredients

• 16 oz halloumi cheese, cut into 1-inch cubes
• 1 medium red bell pepper, cut into 1.5-inch pieces
• 1 medium zucchini, cut into 1/2-inch thick half-moons
• 8 oz cremini mushrooms, stems trimmed
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil, plus more for grill
• Salt and freshly ground black pepper, to taste
• 1/2 cup Apricot Ginger Teriyaki Glaze (see note and product link below)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon finely grated fresh ginger (optional for extra heat)
• 8 wooden or metal skewers (if using wooden, soak 30 minutes)
• Lime-Yogurt Drizzle
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • Pinch of salt
  • 1 tablespoon chopped fresh mint or cilantro (optional)
• To finish: 1 tablespoon toasted sesame seeds, 1 lime cut into wedges, and extra fresh herbs

Product reference: Apricot Ginger Teriyaki Glaze

Instructions

1. Prepare the glaze: In a small bowl whisk together 1/2 cup Apricot Ginger Teriyaki Glaze, soy sauce, toasted sesame oil, rice vinegar, and grated ginger if using. This thinned glaze will brush easily and caramelize on the grill.
2. Preheat grill or grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking.
3. Toss vegetables: In a large bowl combine bell pepper, zucchini, mushrooms, red onion, and cherry tomatoes with 2 tablespoons olive oil, a pinch of salt and pepper. Toss to coat evenly.
4. Assemble skewers: Thread vegetables and halloumi onto skewers, alternating colors and textures for an appealing presentation. Aim for 4 to 5 pieces of vegetable between halloumi cubes to keep even cooking.
5. Initial sear: Place skewers on the hot grill and cook for 2 to 3 minutes per side, turning until halloumi develops golden-brown grill marks and vegetables begin to char but remain crisp-tender.
6. Glaze application: During the last 2 minutes of cooking, brush a generous layer of the Apricot Ginger Teriyaki mixture onto each side of the skewers. Flip once and brush again so the glaze becomes sticky and slightly caramelized. Watch carefully to avoid burning because of sugar in the glaze.
7. Make the lime-yogurt drizzle: While skewers finish, whisk together Greek yogurt, lime juice, honey, salt, and chopped mint or cilantro until smooth. Taste and adjust honey or lime as needed for bright balance.
8. Finish and serve: Transfer skewers to a serving platter. Drizzle a little lime-yogurt over the skewers or serve in a small bowl alongside. Sprinkle with toasted sesame seeds, extra herbs, and serve with lime wedges for squeezing.
9. Optional finishing touch: For added crunch, scatter thinly sliced toasted almonds or crushed roasted chickpeas over the platter just before serving.

Notes

• The Apricot Ginger Teriyaki Glaze acts both as a finishing glaze and a dipping sauce. Reserve 2 tablespoons before glazing if you want extra sauce for serving so you do not use the glazed-on portion for dipping.
• Halloumi can be substituted with firm tofu or large marinated oyster mushrooms for a vegetarian/vegan-friendly version; press tofu first and brush with the glaze before grilling.
• This recipe scales well. For a party, serve several skewers on a large board with extra glaze in small bowls for guests to dip.
• Store leftover glazed vegetables and halloumi separately from the yogurt drizzle in airtight containers in the refrigerator for up to 3 days.

Enjoy the sweet-savory pop of Apricot Ginger Teriyaki Glaze paired with bright lime and cooling yogurt for a balanced, shareable dish.