Ingredients
Scale
- 250g Halloumi cheese, cut into 1-inch cubes
- 3 cups seedless watermelon, cut into 1-inch cubes
- 1/2 bunch fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon chili flakes (optional for heat)
- Wooden or metal skewers
Instructions
- If you are using wooden or bamboo skewers, soak them in water for at least 20 minutes. This prevents them from catching fire or splintering while they are on the hot grill.
- Cut your halloumi cheese and watermelon into uniform 1-inch cubes. Try to keep them as consistent as possible so they cook evenly. Pat the halloumi dry with a paper towel to help it brown better.
- Carefully thread the ingredients onto the skewers. Start with a cube of watermelon, followed by a folded mint leaf, and then a cube of halloumi. Repeat the pattern until the skewer is full, leaving enough room at the bottom to hold it comfortably.
- Preheat your grill or a non-stick grill pan to medium-high heat. Lightly brush the halloumi cubes with olive oil. Place the skewers on the grill and cook for about 1 to 2 minutes per side. You are looking for distinct grill marks on the cheese and a slight softening of the watermelon.
- In a small bowl, whisk together the honey and lemon juice. Once you remove the skewers from the grill, drizzle them immediately with the honey-lemon mixture. Sprinkle with chili flakes if you want a little kick, and serve while warm.
- Cook Time: 20 minutes