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4 wooden or metal skewers
1 package Halloumi Cheese
8 Campari tomatoes or large cherry tomatoes
1 medium Vidalia onion
Olive Oil
Salt & Pepper
If you are using wooden skewers soak them in water for at least ½ hour.
First cut the Halloumi cheese into 8 even cubes. Next cut the onion into quarters and separate into 2-3 layers. Starting with the onion thread the skewers with the onion layer, tomato and Halloumi cheese, until you have 2 tomatoes, two cubes of Halloumi and onion on each skewer.
Light your grill and set at medium heat. Brush the skewers with olive oil and season with salt and pepper. Grill for 5 minutes and then turn the skewers and grill for 5 more minutes until the cheese is lightly browned and the tomatoes are cooked.
2 (3/4 pound) pork tenderloins (usually comes in one package)
3/4 cup Green Gaucho Chimmi-Churri, plus extra for serving
In a plastic ziplock bag place the pork tenderloins and add the Chimmi-Churri sauce. Marinate in the refrigerator for at least 1 hour or overnight. Remove the pork from the marinade and preheat your grill. Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until a thermometer inserted diagonally 2 inches into meat registers 155°F, about 20 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. Serve with the tomato-cheese skewers and the Chimmi-Churri sauce.
Makes 4 servings
Wine pairing suggestion: Bodegas Bilbainas 2007 Rioja, Rioja, Spain $15.99
If you have any questions about the recipe, please email: Katie at
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