Grilled Halloumi with Watermelon (Printable Version)

Savory halloumi, caramelized watermelon and mint on skewers for a bright, summery appetizer or light vegetarian main.

# Ingredient List:

→ Cheese & Produce

01 - 9 oz halloumi cheese, cut into 1-inch cubes
02 - 14 oz watermelon, rind removed, cut into 1-inch cubes (about 2 2/3 cups)
03 - 1 small red onion, cut into chunks
04 - 1 small bunch fresh mint leaves, picked

→ 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 Make It:

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 at room temperature for 10 minutes to absorb flavor.
03 - Thread skewers alternating halloumi, watermelon cubes, red onion and mint leaves, leaving a little space between items for even heat exposure.
04 - Heat a gas grill or grill pan to medium-high; lightly oil the grates or pan to prevent sticking.
05 - Place skewers on the hot grill and cook 2–3 minutes per side, turning gently, until the halloumi is golden with light char marks and the watermelon is lightly caramelized; avoid overcooking so the cheese retains structure.
06 - Transfer skewers to a serving platter, garnish with additional mint if desired, and serve immediately while warm.

# Expert Tips:

01 -
  • The juicy watermelon next to warm, golden halloumi is a flavor secret I wish I'd known sooner.
  • It's the perfect dish to impress with minimal effort and barely any prep.
02 -
  • If you walk away, halloumi goes from perfect to burnt faster than you'd think—keep a close eye on the grill.
  • Letting the skewers rest briefly after grilling lets the flavors mellow together, which makes a surprising difference.
03 -
  • Chill the skewers for a few minutes before grilling so the cheese firms up and threads easier.
  • Drizzling with honey as they come off the grill is a trick I swear by for just the right amount of sweet to salty.
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