Today, let’s dive into something a bit different but oh-so-delicious—grilled halloumi and watermelon skewers. Now, I know what you might be thinking: cheese and fruit? But trust me on this one; it’s a match made in culinary heaven. The salty, squeaky halloumi gets all nice and crispy when it hits the grill, while the watermelon stays refreshingly sweet and juicy. It’s a combination that’ll have your taste buds doing a little happy dance.
What I love about this dish is its simplicity. You don’t need to be a gourmet chef to whip these up, and they are perfect for those summer gatherings when you want to impress without spending all day in the kitchen. Just a little prep, and you’re on your way to serving something that looks as good as it tastes. So, if you’re ready to give this delightful duo a try, let’s get started!
Recipe
These grilled halloumi and watermelon skewers offer a perfect balance of sweet and salty flavors, making them an ideal appetizer or light lunch option. The crispy exterior of the grilled halloumi pairs wonderfully with the juicy sweetness of watermelon, while fresh herbs add a burst of aromatic freshness.
The harmonious marriage of salty, crispy halloumi with sweet, juicy watermelon creates an irresistible appetizer experience elevated by fresh herbs.
For this recipe, you’ll need 250g of halloumi cheese cut into 1-inch cubes, 500g of watermelon cut into similar-sized cubes, 2 tablespoons of olive oil for brushing, a handful of fresh mint and basil leaves, and salt and pepper to taste. The optimal skewering ratio is approximately 3 pieces of watermelon for every 1 piece of halloumi. If you’d like to try variations, consider adding peach cubes or making a minted basil oil by blending ¼ cup of olive oil with a handful of mint, basil, and some lime zest.
Begin by soaking wooden skewers in water for at least 30 minutes to prevent burning. Preheat your grill or griddle pan to medium-high heat (approximately 400°F) and lightly oil the grates. Thread alternating pieces of halloumi and watermelon onto the skewers, leaving small gaps between pieces for even cooking.
Brush the skewers lightly with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, turning regularly until the halloumi has golden-brown char marks and the watermelon begins to caramelize. Remove from heat and let rest for 2-3 minutes before garnishing with fresh herbs.
When preparing this dish, be careful not to overcook the skewers as halloumi can become rubbery and the watermelon will release too much juice. If you find the cheese sticking to the grill, make sure your grates are properly oiled before cooking.
For extra flavor, try drizzling the finished skewers with a tamarind dip or minted basil oil just before serving. These skewers are best enjoyed immediately while the contrast between the warm, crispy halloumi and the juicy watermelon is at its peak. They make a beautiful presentation when arranged on a platter with additional fresh herbs scattered around.
Cooking Tips
While mastering the perfect grilled halloumi and watermelon skewer might seem intimidating at first, we’ve discovered some foolproof techniques that’ll elevate your culinary game.
Always soak wooden skewers for 15 minutes before grilling to prevent burning. For the best results, preheat your grill to 400°F and oil those grates!
Alternate 1-inch cubes of watermelon and halloumi, positioning cheese at the ends to keep everything secure. When choosing watermelon, select one that feels heavy for its size as heaviness indicates juiciness and optimal water content.
Cook skewers for just 1-2 minutes per side, rotating regularly for even char marks. Don’t flip too early—properly seared cheese will release naturally.
After grilling, let them rest briefly before garnishing with fresh herbs. You’ll love that magical contrast of sweet, juicy watermelon and salty, gooey halloumi!
History
Though halloumi has become a trendy ingredient in contemporary cuisine, its roots stretch back thousands of years to the Mediterranean island of Cyprus.
Originally made from sheep’s and goat’s milk, halloumi was a practical way to preserve milk in ancient times.
This unique cheese was first documented during Cyprus’s Venetian occupation in the 16th century.
We love how halloumi production was once a community affair, with families working together in traditional villages.
The cheese became so integral to Cypriot culture that family names like “Halloumas” emerged, reflecting its significance in daily life.
Today, halloumi is typically made from a mixture of goat and sheep’s milk, with some producers incorporating cow’s milk as well.
Final Thoughts
As we reach the end of our culinary journey with grilled halloumi and watermelon skewers, we can’t help but marvel at how this simple combination creates such a memorable dish. With protein-rich halloumi meeting sweet, juicy watermelon, these skewers offer a delightful contrast that’s both nutritious and delicious. The halloumi’s high melting point makes it perfect for these grilled skewers, maintaining its shape and texture while developing a delicious golden crust. Additionally, the combination of fresh seasonal ingredients enhances the overall flavor profile and appeal of the dish.
| Benefit | Experience | Emotion |
|---|---|---|
| Nutritious | 7.2g protein per serving | Satisfaction |
| Quick | 5-8 minutes cooking time | Relief |
| Versatile | Works as appetizer or main | Excitement |
| Balanced | Sweet meets savory | Delight |
We hope you’ll try these skewers at your next gathering—they’re sure to impress!