Moogarita Berry-Basted Grilled Vegetable and Halloumi Skewers with Avocado-Lime Yogurt

Moogarita Berry-Basted Grilled Vegetable and Halloumi Skewers with Avocado-Lime Yogurt

A bright, grill-forward vegetarian dish that celebrates the sweet-tart, tequila-and-lime kick of Triple Berry Moogarita Jam. Charred summer vegetables and squeaky halloumi get brushed with a sticky Moogarita glaze while a creamy avocado-lime yogurt cools and balances the jam’s heat from the hatch, chipotle, and jalape1os. Serve as a shareable main or elegant side.

Ingredients

• 12 oz halloumi cheese, cut into 1-inch cubes
• 1 medium zucchini, cut into 1/2-inch thick half-moons
• 1 red bell pepper, cut into 1-inch squares
• 1 small red onion, cut into wedges (separate layers)
• 8 oz cremini mushrooms, stems trimmed
• 1 cup Triple Berry Moogarita Jam (product page)
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 tablespoon rice wine vinegar or white wine vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 8 metal or soaked wooden skewers
• For the Avocado-Lime Yogurt:
• 1 ripe avocado, peeled and pitted
• 1 cup plain Greek yogurt
• 1 small garlic clove, minced
• Juice of 1 lime (about 2 tablespoons)
• 2 tablespoons chopped cilantro
• Salt and pepper to taste
• Optional garnish: lime wedges, additional chopped cilantro, flaky sea salt

Instructions

1. Make the avocado-lime yogurt: In a bowl, mash the avocado until mostly smooth. Stir in Greek yogurt, minced garlic, lime juice, chopped cilantro, and a pinch of salt and pepper. Taste and adjust acidity or salt. Refrigerate until ready to serve.
2. Prepare the Moogarita glaze: In a small saucepan over low heat, combine the Triple Berry Moogarita Jam, olive oil, rice wine vinegar, smoked paprika, and 1/4 teaspoon salt. Warm gently, stirring, until the jam loosens into a glossy glaze, about 3 to 5 minutes. Keep warm on the lowest heat or transfer to a heatproof bowl.
3. Prep vegetables and halloumi: Toss zucchini, red pepper, onion, and mushrooms with 1 tablespoon olive oil, remaining 1/4 teaspoon salt, and black pepper. Pat halloumi cubes dry with paper towels and brush lightly with olive oil.
4. Assemble skewers: Thread vegetables and halloumi onto skewers, alternating for color and texture. Leave a little space between pieces so they char rather than steam. You should have about 6 to 8 skewers depending on size.
5. Grill: Heat a grill or grill pan to medium-high. When hot, place skewers on the grate and cook for about 2 to 3 minutes per side, moving every 2 to 3 minutes so all sides get color. After the first two turns, begin brushing the skewers generously with the warm Moogarita glaze. Continue grilling and glazing for 6 to 9 minutes total until vegetables are tender-crisp and halloumi has a golden sear and blistered edges.
6. Finish and plate: Transfer skewers to a platter. Spoon any remaining warmed glaze over the skewers for shine and extra flavor. Sprinkle flaky sea salt and more chopped cilantro if using.
7. Serve: Dollop avocado-lime yogurt on a serving plate or in a small bowl alongside skewers. Offer lime wedges for squeezing. Eat warm, spreading the cool yogurt on grilled bites to balance the jamb1s tangy-heat.

Notes

• If you do not have a grill, use a hot cast-iron skillet or broiler: sear skewers in a skillet for 2 to 3 minutes per side, then finish under the broiler for a minute or two while glazing.
• Make the glaze ahead and rewarm gently before brushing. Extra glaze keeps refrigerated for up to 5 days and is great stirred into dressings or drizzled over roasted vegetables.
• For a protein option, swap halloumi for marinated tempeh cubes or firm tofu pressed and seared then glazed at the end.

Enjoy the lively Moogarita flavors of Triple Berry Moogarita Jam in a smoky, colorful grilled presentation that feels both homey and elevated.