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Lior and Ari Bokovza, head chef at Claudette, collaborated on a selection of new skewers for the dinner menu. This dish features in-season peaches and halloumi, a Greek cheese that won't melt, making it perfect for cooking on the grill. Za'atar grounds the dish with deep herbal notes and a subtle acid tang.
Cut the peach into 12 segments. Toss with olive oil and 1 Tbsp za'atar. Grill over medium heat over a grill or in a grill pan until lightly blackened, set aside.
Slice the halloumi into four 1/2" thick pieces, thread them onto skewers (soak the skewers for an hour if they are wooden so they don't burn), then brush with olive oil and the remaining za'atar. Grill for 1 minute on each side over medium high heat.
Serve each skewer over three sliced peaches. Garnish with a squeeze of lemon juice, chopped toasted pistachios, a drizzle of olive oil, and fresh cilantro leaves.
