Grilled Halloumi Skewers with Mint (Printer Version)

Golden halloumi, watermelon and mint on skewers—fast to grill and full of summer flavor.

# What You'll Need:

→ Cheese & Produce

01 - 8.8 oz halloumi, cut into 1-inch 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

→ Marinade

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

# How to Make It:

01 - Slice halloumi and watermelon into 1-inch cubes, quarter the red onion into similar-sized chunks and pick the mint leaves from stems.
02 - In a mixing bowl whisk together the olive oil, lemon zest, lemon juice and a few grinds of black pepper until combined.
03 - Add the halloumi cubes and red onion chunks to the bowl and toss gently to coat; let rest for 10 minutes to absorb flavor.
04 - Thread skewers, alternating halloumi, watermelon, red onion and mint leaves to create balanced, colorful portions.
05 - Heat a grill or grill pan to medium-high and oil the grate or pan lightly to prevent sticking.
06 - Grill skewers 2–3 minutes per side, turning gently, until halloumi is golden with slight char and watermelon is lightly caramelized but still holds shape.
07 - Transfer to a platter, garnish with additional mint if desired and serve immediately while warm.

# Expert Advice:

01 -
  • Grilled halloumi transforms from squeaky to golden and irresistible in minutes—it’s one of those cheeses that absolutely dazzles hot off the grill.
  • Watermelon’s fresh burst next to the savory cheese is a combination guests rave about every time—unexpected but genuinely delightful.
02 -
  • If your grill is too hot, halloumi can split or melt away in seconds—it pays to hover nearby rather than multitask.
  • Let the cheese and onion soak up the marinade for the full ten minutes; skipping this step once left the cheese bland and the onions harsh.
03 -
  • Marinate the halloumi after patting it dry; otherwise, the excess moisture prevents a perfect golden crust.
  • If the cheese sticks when you turn it, wait—when ready, it will release easily and flip without tearing.
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