Mediterranean Grilled Platter with Shrimp & Halloumi

This is the meal I reach for when the table is full and the clock is short. Everything goes over a hot bed of coals in the order it cooks — zucchini first, then shrimp, tomatoes, halloumi, pita — and the whole spread comes together in under ten minutes. Nothing fussy. Just fire, a few good ingredients, and a drizzle that ties it all together.

The magic is in the contrast. Head-on shrimp with a quick char. Heirloom tomatoes that turn jammy the second the heat hits them. Halloumi that goes gooey in the middle behind a salty, golden crust. A drizzle of pomegranate molasses cut with balsamic pulls everything sweet and sharp, and a shower of parsley, pomegranate seeds and raw onion keeps it bright. Set it in the middle of the table and let everyone build their own plate.

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Prep 15m
Cook 10m
Total 25m
Serves 4-6 shared spread
Difficulty Beginner

Ingredients

Instructions

  1. Light the Thaan Grill and build a hot bed of coals, stacked high for fast, direct heat.
  2. Toss the zucchini with garlic, olive oil, salt and pepper. Lay it on the grill and cook until the edges crisp and char, then pull it to the platter.
  3. Add the head-on shrimp. Give them just a kiss of fire, 30 seconds to a minute per side depending on how high your coals are stacked. Pull them when they turn pink with a little char.
  4. Lay the thick tomato slices on the grill. Keep them under 30 seconds, just long enough for the heat to pull the juice forward and add a little char. Leave them too long and they collapse. Salt them and add to the platter.
  5. Whisk the pomegranate molasses with the balsamic.
  6. Grill the halloumi until it's gooey in the center with a golden crust, squeaky and salty. Drizzle with honey and scatter over the black sesame seeds.
  7. Throw the pitas on the grill to warm and char.
  8. Drizzle the pomegranate-balsamic over everything. Scatter parsley, pomegranate seeds and fresh onion across the platter.
  9. Pass the platter and let everyone build their own.