Grilled Halloumi and Watermelon Skewers (Printable View)

Charred halloumi and sweet watermelon on skewers, brightened with lime, mint and olive oil for a light summer starter.

# Ingredient List:

→ Skewers

01 - 9 oz halloumi, cut into 1.2-inch cubes
02 - 14 oz seedless watermelon, cut into 1.2-inch cubes (about 2 2/3 cups)

→ Dressing & garnish

03 - 2 tablespoons extra-virgin olive oil
04 - 1 tablespoon fresh lime juice
05 - 1/4 teaspoon freshly ground black pepper
06 - 10 fresh mint leaves, torn
07 - Sea salt, to taste

# How to Make:

01 - Preheat a grill or heavy grill pan to medium-high until hot and lightly oiled.
02 - Thread halloumi and watermelon cubes alternately onto skewers, leaving a little space between pieces to allow even charring.
03 - Brush the assembled skewers lightly with olive oil to prevent sticking and promote browning.
04 - Place skewers on the hot grill and cook 2–3 minutes per side, turning once or twice, until grill marks appear and the halloumi is golden and slightly blistered.
05 - Remove skewers from the heat and immediately drizzle with fresh lime juice.
06 - Sprinkle with black pepper and sea salt to taste, then scatter torn mint leaves over the skewers.
07 - Serve the skewers right away while the halloumi is warm, or allow to come to room temperature before presenting.

# Expert Tips:

01 -
  • Grilling the halloumi and watermelon adds a hint of smoky depth and a gorgeous sear you’ll want to show off.
  • I never fail to get wide-eyed grins when guests bite into these skewers—they’re vibrant, unexpected, and wonderfully fresh.
02 -
  • If you skip drying the halloumi, it’ll sputter and stick—pat it dry first.
  • I learned that grilling over too high a heat makes watermelon collapse, so resist turning the dial all the way up.
03 -
  • Let the grilled skewers rest for a minute before serving so flavors settle but cheese stays warm.
  • The best way to tear mint is over the platter for a burst of aroma right at the table.
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