Grilled Halloumi with Watermelon & Mint (Printable Version)

Golden grilled halloumi, juicy watermelon, red onion and mint threaded on skewers, finished with lemon and olive oil.

# What You Need:

→ Cheese & produce

01 - 9 oz halloumi, cut into 1-inch cubes
02 - 2 2/3 cups diced watermelon, rind removed, cut into 1-inch cubes
03 - 1 small red onion, cut into bite-sized chunks
04 - Small bunch fresh mint leaves (about 1/2 cup loosely packed)

→ Marinade

05 - 2 tablespoons olive oil
06 - 1 teaspoon lemon zest
07 - 2 teaspoons fresh 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 few twists of freshly ground 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 a mint leaf to create balanced portions.
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 the halloumi is golden with light char marks and the watermelon shows slight caramelization; avoid over-melting the cheese.
06 - Transfer skewers to a platter, garnish with additional mint if desired and serve immediately while warm.

# Expert Advice:

01 -
  • The secret is how absurdly easy it is to riff on—change the fruit, play with fresh herbs, and it still stuns.
  • You get that golden, salty halloumi with sweet melon—texture and color that always draw a crowd.
02 -
  • Once I let halloumi linger a moment too long on the grill and ended up with a gluey mess—always hover close during the grilling.
  • Swapping in basil was a spur-of-the-moment experiment that surprised me with a new layer of aromatic flavor.
03 -
  • Letting halloumi come to room temp before grilling helps it cook evenly.
  • The trick to perfect char: don’t fuss—let each side develop golden marks before turning.
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