Grilled Halloumi Watermelon Mint (Printable)

Golden halloumi and watermelon skewers with mint, lemon and olive oil for a bright, summery starter.

# What You'll Need:

→ Cheese & Produce

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

→ Marinade

05 - 2 tablespoons extra-virgin olive oil
06 - 1 teaspoon finely grated 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 generous grind 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 the ingredients onto skewers, alternating halloumi, watermelon, red onion and mint leaves to create balanced portions and even cooking.
04 - Heat a grill or heavy grill pan over 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 halloumi is golden and slightly charred and watermelon shows light caramelization. Avoid overcooking the cheese.
06 - Transfer skewers to a platter, garnish with additional mint if desired and serve immediately; optionally drizzle with honey for extra sweetness.

# Expert Suggestions:

01 -
  • The contrast of warm, golden cheese and chilled, juicy watermelon is a delicious surprise I find myself craving long after grilling season ends.
  • It turns a handful of basic summer ingredients into a colorful centerpiece with minimal prep (and maximum compliments guaranteed).
02 -
  • If you overcook the halloumi, it turns rubbery instead of golden—keep a close eye on it and don’t wander off.
  • Thread mint leaves on the ends of skewers or between chunks, rather than directly against the grill, to keep their color and aroma.
03 -
  • Patting halloumi dry before marinating helps it brown instead of steam.
  • Let your grill get hot enough so the cheese marks quickly without melting before you can flip.
Go Back