Grilled Cremini Mushroom and Halloumi Skewers

1Preheat your grill at medium-high heat. Clean and oil the grates.

2Combine honey with pepper sauce in a small microwaveable bowl. Microwave until warmed through, 15 to 20 sec. Stir to combine, then set aside.

3Whisk oil with thyme, garlic paste, salt and pepper in a large bowl. Zest lemon into bowl, then cut lemon in half crosswise. Juice one lemon half into bowl. Set aside. Cut remaining lemon half into wedges, setting them aside for serving.

4Brush mushrooms clean, then cut any large ones in half so that you have 16 pieces. Cut halloumi in half horizontally to make two flat pieces. Then cut each piece in half lengthwise. Cut each strip into 3 squares. (You will have 12 pieces in total.) Cut onion half into quarters, separating layers. Cut red and green peppers into 1 inch (2.5 cm) squares.

5Add vegetables and cheese into bowl with marinade. Stir to coat. Using four 12 inch (30 cm) metal or wooden skewers, skewer ingredients in this order: mushroom, onion, red pepper, onion, green pepper, halloumi. Repeat layering for a total of three times on each skewer, finishing with a mushroom. (Create a skewer from remaining ingredients, if any.)

6Grill skewers until lightly charred and peppers and onions are tender crisp, 2 to 3 mins. per side. Transfer to a clean plate or platter. Drizzle with hot honey mixture, then garnish with more thyme leaves, if desired. Serve with reserved lemon wedges.