Grilled Halloumi Watermelon Mint Skewers (Printable)

Halloumi and watermelon skewers with mint, lemon and olive oil—bright, quick, perfect for summer.

# What You'll Need:

→ Cheese & Produce

01 - 9 ounces halloumi cheese, cut into 1-inch (2.5 cm) cubes
02 - 2 2/3 cups watermelon, rind removed, cut into 1-inch cubes
03 - 1 small red onion, cut into large chunks
04 - 1 small bunch fresh mint leaves, leaves picked

→ Marinade

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

# Directions:

01 - In a mixing bowl, whisk together the olive oil, lemon zest, lemon juice and a generous grind of black pepper until emulsified.
02 - Add the halloumi cubes and red onion chunks to the bowl and toss gently to coat; let sit for 10 minutes to absorb flavor.
03 - Thread ingredients onto skewers, alternating halloumi, watermelon, red onion and mint leaves to create balanced portions on each skewer.
04 - Preheat a grill or grill pan over 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 develops a golden char and watermelon shows light caramelization without collapsing.
06 - Transfer skewers to a platter and serve immediately, garnished with additional mint; optionally drizzle with a little honey if desired.

# Expert Advice:

01 -
  • The way the halloumi sizzles and softens before your eyes feels like a tiny kitchen magic trick just for you.
  • This one never fails to spark conversation thanks to the surprising blend of savory cheese and juicy watermelon.
02 -
  • Turning the halloumi too often makes it crumble—let it sear and lift only after grill lines appear.
  • Forgetting to pat the watermelon dry can cause flare-ups and a mess on the grill, so blot with paper towels first.
03 -
  • If you slice the halloumi a bit thicker than the watermelon, they finish grilling at the perfect time together.
  • A little squeeze of extra lemon juice after grilling livens all the flavors, but do it sparingly to avoid sogging the cheese.
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