Grilled Halloumi with Watermelon (Printable)

Golden halloumi, caramelized watermelon, red onion and mint on skewers, brightened by lemon and olive oil.

# What You'll Need:

→ 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 chunky pieces
04 - Small bunch fresh mint leaves, whole

→ 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 - Trim and cut halloumi into 1-inch cubes, remove rind from watermelon and cut into 1-inch cubes, quarter the red onion into chunky pieces and pick whole mint leaves. Pat halloumi dry with a paper towel to remove excess moisture.
02 - In a mixing bowl, whisk together the olive oil, lemon zest, lemon juice and a few grinds of black pepper until emulsified.
03 - Add the halloumi cubes and red onion pieces to the bowl and toss gently to coat. Let sit for 10 minutes to absorb flavor.
04 - Thread halloumi, watermelon, red onion and mint alternately onto skewers, leaving a little space between pieces for even cooking.
05 - Preheat a grill or grill pan to medium-high. Lightly oil the grate or pan to prevent sticking.
06 - Grill skewers 2 to 3 minutes per side, turning gently, until halloumi is golden with light char and watermelon shows slight caramelization; avoid melting the cheese.
07 - Transfer skewers to a platter and serve immediately. Optionally drizzle with a little honey and garnish with extra mint leaves.

# Expert Advice:

01 -
  • Grilled halloumi turns irresistibly golden and keeps perfectly tender alongside sweet watermelon—everyone always thinks it took more effort than it did.
  • I love that you can serve these as a standout party appetizer or double up for an easy vegetarian main—it's endlessly adaptable.
02 -
  • If you skip drying the halloumi, it'll steam instead of caramelize and won't get those perfect grill marks.
  • I discovered the hard way that over-grilling the watermelon makes it collapse—just a kiss of heat brings out its flavor.
03 -
  • Thread watermelon and cheese gently on the skewers; they're delicate and can split if forced.
  • A finishing sprinkle of fresh lemon zest right off the grill adds a vibrant aroma that wakes up every ingredient.
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