Grilled Halloumi Skewers Watermelon Mint (Print Version)

Golden grilled halloumi, caramelized watermelon, red onion and mint on skewers—bright, easy summer grilling.

# Ingredients List:

→ 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 (about 1/2 cup loosely packed)

→ Marinade

05 - 2 tablespoons extra-virgin olive oil
06 - 1 teaspoon lemon zest
07 - 2 teaspoons 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 few grinds 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 cubes, red onion and mint leaves to balance texture and flavor.
04 - Preheat the grill or grill pan to medium-high 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 crust and watermelon shows light caramelization without collapsing.
06 - Remove skewers from heat and serve immediately, garnished with extra mint or a light drizzle of honey if desired.

# Expert Tips:

01 -
  • The salty, squeaky halloumi gets wonderfully golden and pairs unexpectedly well with sweet, juicy watermelon.
  • You’ll look like a grilling genius with almost zero prep and a dazzling, colorful platter.
02 -
  • If you grill halloumi over too high heat, it can turn gluey or stick—medium-high is plenty.
  • Adding the mint leaves just before grilling keeps their flavor fresh and prevents wilting.
03 -
  • Let the halloumi and onion sit in the marinade a few extra minutes for maximum flavor saturation.
  • A final drizzle of good olive oil or a touch of honey at the table is the easiest upgrade.
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