Grilled Halloumi Skewers with Watermelon (Print Version)

Golden halloumi, caramelized watermelon, and mint threaded and grilled for a bright, summery starter.

# Ingredient List:

→ Cheese & Produce

01 - 8.8 oz halloumi cheese, cut into 1-inch (approx.) cubes
02 - 14.1 oz watermelon, rind removed, cut into 1-inch cubes
03 - 1 small red onion, cut into 1-inch chunks
04 - 1 small bunch fresh mint leaves, leaves picked (about 1/2 cup loosely packed)

→ Marinade

05 - 2 tablespoons olive oil
06 - 1 teaspoon lemon zest
07 - 2 teaspoons lemon juice
08 - Freshly ground black pepper, to taste

# Steps:

01 - In a mixing bowl whisk together the olive oil, lemon zest, lemon juice and a generous grinding of black pepper until emulsified.
02 - Add the halloumi cubes and red onion chunks to the bowl and toss gently to coat; let sit at room temperature for 10 minutes to absorb flavor.
03 - Thread ingredients onto skewers, alternating halloumi, watermelon, red onion and mint leaves to distribute textures and color evenly.
04 - Preheat a grill or heavy grill pan to medium-high heat and oil the grates or pan lightly to prevent sticking.
05 - Place skewers on the hot grill and cook 2 to 3 minutes per side, turning gently, until halloumi is golden with light char and watermelon shows slight caramelization; avoid overcooking to prevent cheese from melting.
06 - Transfer skewers to a platter and serve immediately, garnished with additional mint or a light drizzle of honey if desired.

# Helpful Hints:

01 -
  • The contrast of creamy warm cheese with cool, juicy watermelon is a total conversation starter at any table.
  • This recipe works great for last-minute gatherings and always vanishes faster than I expect.
02 -
  • If you crank the heat too high, halloumi melts into the grill instead of becoming crisp.
  • A tiny sprinkle of salt on the watermelon makes it taste even sweeter and brings everything into balance.
03 -
  • Dry your halloumi cubes thoroughly with a towel before grilling to guarantee a gorgeous crust.
  • A touch of lemon zest in the marinade changes everything—don’t skip it even if you’re tempted.
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