Grilled Halloumi Watermelon Skewers (Print-Friendly)

Char-grilled halloumi and watermelon skewers tossed with lime, olive oil, black pepper and fresh mint.

# What You'll Need:

→ Skewers

01 - 8.8 oz halloumi cheese, cut into 1.2-inch cubes
02 - 2 2/3 cups seedless watermelon, cut into 1.2-inch cubes

→ 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 It:

01 - Heat a grill or heavy grill pan over medium-high until hot and lightly smoking.
02 - Thread halloumi and watermelon cubes alternately onto skewers, leaving a little space for even charring.
03 - Lightly brush each assembled skewer with olive oil to prevent sticking and promote browning.
04 - Place skewers on the grill and cook 2 to 3 minutes per side, turning once, until halloumi develops golden grill marks and watermelon is warmed.
05 - Remove skewers from the heat and immediately drizzle with lime juice while still warm.
06 - Scatter black pepper and a pinch of sea salt over the skewers and finish with torn mint leaves.
07 - Transfer to a platter and serve at once, warm or at room temperature.

# Expert Advice:

01 -
  • You get to combine sweet and salty in a way that feels like a clever secret each time.
  • Makes entertaining a breeze since the prep is minimal but the colors and flavors wow everyone.
02 -
  • If halloumi is too wet, it won’t sear—it’ll steam, so pat it dry thoroughly before grilling.
  • I once left the mint off in a rush and the dish lost its magic, so never skip it at the end.
03 -
  • Chill the watermelon before skewering for the most refreshing contrast with the hot cheese.
  • Don’t crowd the grill—space between skewers means better char and less sticking.
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