Chef Maria Koutsogiannis, the creator of FoodByMaria, offers a flavorful Mediterranean lunch that treats the main dish as a celebration, not just a dinner staple. Growing up in her parents’ Greek diner, she learned that the biggest meal of the day is often lunch, and this recipe reflects that tradition.

Ingredients

Serves 4 as a main or 10 as an appetizer

• 2 teaspoons grated lemon zest (from 1–2 lemons)
• 1½ teaspoons ground sumac
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Diamond Crystal kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• 1 pound skinless wild halibut, cut into 1‑inch cubes
• 3 tablespoons extra‑virgin olive oil
• 3 cups 1‑inch chunks sourdough bread
• 10 fresh figs, halved
• 9 ounces halloumi, cut into 1‑inch cubes
• 10 Medjool dates, pitted
• Hot honey or regular honey, for serving
• Fresh mint leaves, for serving
• Store‑bought toum (garlic spread), optional

Preparation

Season the halibut: If you’re using wooden skewers, soak them in water for 20 minutes. In a small bowl combine lemon zest, sumac, garlic powder, onion powder, salt, pepper, and cinnamon. Pat the halibut cubes dry, toss them with the seasoning blend and 1 tablespoon of olive oil.

Assemble the skewers: In another bowl, mix the sourdough bread chunks, figs, and halloumi with the remaining 2 tablespoons of olive oil. Thread each skewer with a piece of bread, a cube of halloumi, a seasoned halibut piece, a fig half, and a date. Continue until all ingredients are used, making ten skewers.

Grill: Preheat a grill to medium heat—about 400 °F (200 °C)—and lightly oil the grates. Grill the skewers 2–3 minutes per side until char marks appear, then turn and cook the remaining sides until the halibut flakes easily, about 8–12 minutes total.

Serve: Arrange the skewers on a platter, drizzle with honey, squeeze fresh lemon juice, and garnish with mint leaves. Offer toum on the side for those who enjoy an extra garlic kick.

About the Chef

Maria Koutsogiannis lives in New York City and Calgary, Alberta, with her husband and two dogs. She runs FoodByMaria, a community of nearly four million followers who love Greek and Mediterranean cooking. Her new cookbook, Greek Out, expands the idea of a “main dish” to include vibrant, handheld meals perfect for family lunches.

Original reporting: Alexandria, VA News – WTOP News — read the source article.