Watermelon Halloumi Skewers
User Reviews
5
Watermelon Halloumi Skewers
Description
Watermelon Halloumi Skewers feature alternating cubes of watermelon and halloumi cheese, skewered and grilled until the cheese softens and brown spots develop, while the watermelon gains a slight char. The halloumi’s firm texture holds its shape well on the grill and contrasts with the watermelon’s juicy bite. The skewers are seasoned simply with salt, pepper, and olive oil to enhance natural flavors.
A vibrant minted basil oil made with blanched fresh basil and mint leaves, olive oil, lime zest, salt, and pepper is drizzled over the skewers after grilling. This oil adds a bright, aromatic finish that complements the sweet and savory elements. The skewers work well served as a light appetizer or a component in a summer meal or barbecue.
The recipe calls for quick grilling times—typically 1 to 2 minutes per side—to avoid overcooking and losing the watermelon’s fresh texture. The use of fresh herbs in the oil and minimal seasoning lets the core ingredients shine without overpowering their natural flavors.
Ingredients
- 2 cups watermelon 1-inch cubed
- 1 halloumi cheese 8-ounce block, cut into 1 inch cubes
- salt
- black pepper
- olive oil for drizzling or spraying
- mint a few fresh leaves, for skewering
- basil a few fresh leaves, for skewering
minted basil oil
- 1 cup sweet basil leaves tightly packed
- ¼ cup mint leaf fresh
- 1/2 cup olive oil
- 1/2 teaspoon lime freshly grated zest
- ½ teaspoon salt
- black pepper freshly ground
Instructions
- Preheat the grill to medium-high. I like to keep mine around 400 degrees F.
- Skewer the watermelon and halloumi. I like to do about 3 pieces of watermelon to every 1 piece of halloumi. The halloumi is rich enough that you don’t need a lot! Spritz or brush the watermelon skewers with olive oil. Season with salt and pepper.
- Place the skewers on the grill (you can use a grill pan if you wish! But directly on the grates is fine too) and grill for 1 to 2 minutes per side, rotating the skewers, Once they cheese and melon is golden and caramely, it’s good to go!
- Remove and drizzle the skewers with the mint basil oil. Garnish with a few chopped leaves.
minted basil oil
- Bring a pot of water to a boil to blanch the basil and mint. Prepare a bowl of ice water next to it. Once boiling, add the basil to the pot and cook for 10 seconds. Remove it and immediately place it in the ice bath. Leave it in there for a few minutes to make sure it is cold, then remove it and squeeze excess liquid from the leaves. Chop the basil and mint into pieces.
- Place the basil and mint in a high powered blender or food processor. Add the lime zest, olive oil and salt and puree until the oil is smooth and green. It may be frothy, so let the oil sit for 30 minutes. After 30 minutes, strain it through a fine mesh sieve or cheesecloth to remove the basil bits. Ues a spoon to push any oil through the sieve.
- At this point you can use the oil right away or store it in the fridge for a week!
User Reviews
Overall Rating
5
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