Grilled Halloumi Skewers Watermelon Mint (Print Version)

Golden halloumi, caramelized watermelon and fresh mint combine for a bright, easy-to-grill summer starter.

# Needed Ingredients:

→ 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 chunks
04 - 1 small bunch fresh mint leaves (about 1/2 cup loosely packed)

→ Marinade

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

# How-To Steps:

01 - Whisk together olive oil, lemon zest, lemon juice and a generous grinding of black pepper in a mixing bowl 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 allow flavors to develop.
03 - Thread ingredients onto skewers, alternating halloumi, watermelon, red onion and mint leaves to create balanced bites.
04 - Heat a grill or grill pan over medium-high heat and oil the grate 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 slight char marks and watermelon shows light caramelization.
06 - Transfer skewers to a platter and serve immediately, garnishing with additional mint if desired; drizzle honey just before serving if using.

# Expert Suggestions:

01 -
  • You can pull it together in one song’s worth of time and still look like you planned for hours.
  • The balance of crispy cheese and juicy melon feels like a party trick that fools everyone (including you).
02 -
  • The first time I didn’t pat dry the halloumi, it squeaked and stuck like glue to the grill—always blot it dry.
  • Brushing oil on the grill (not just the food) means everything lifts off with perfect grill marks instead of a wrecked skewer.
03 -
  • Slide the halloumi on first and last on each skewer; it anchors loose ingredients and helps everything cook evenly.
  • If the watermelon looks especially juicy, blot it too—less drips, more caramelized flavor.
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