Watermelon Halloumi Skewers Recipe

If you’re on a mission to make summer unforgettable, Watermelon Halloumi Skewers are your ticket! This recipe is a glorious tangle of salty, squeaky cheese, sweet and juicy watermelon, vibrant herbs, and an irresistible minted basil oil. These skewers are such a bright, playful treat—perfect for picnics, backyard BBQs, or any sunny gathering you want to turn into a celebration.

Ingredients You’ll Need

You only need a handful of ultra-fresh, colorful ingredients to make Watermelon Halloumi Skewers, but don’t let the simplicity fool you—each piece brings its own magic, from the squeaky cheese to the punchy minted basil oil. Here’s how they all come together for the perfect bite.

• Watermelon: Choose a sweet, ripe one and cut into hearty 1-inch cubes, so they char beautifully and hold steady on the skewers.
• Halloumi Cheese: This Mediterranean favorite keeps its shape when grilled and gets irresistibly golden and crispy outside, melty within.
• Olive Oil: A good drizzle helps the grill work its magic on cheese and fruit.
• Salt and Pepper: Just a sprinkle wakes up all the natural flavors.
• Fresh Mint and Basil Leaves: For threading between the cubes—adding color, fragrance, and a little taste of the garden.
• Minted Basil Oil: This vivid green drizzle takes everything over the top. Made with loads of basil and mint, lime zest, olive oil, salt, and black pepper—it’s like summer in a jar.

Variations

One of the best things about Watermelon Halloumi Skewers is how easy they are to make your own! Don’t be afraid to swap in what you love, or dress them up for the occasion—these skewers are just waiting for your personal spin.

• Switch the Herbs: Try fresh cilantro or dill in place of basil and mint, or add a little rosemary for a Mediterranean twist.
• Add More Fruit: Experiment with cubes of ripe mango, pineapple, or even peaches for a tropical edge.
• Spice It Up: Sprinkle the finished skewers with a pinch of chili flakes or Aleppo pepper for gentle background heat.
• Vegan Option: Replace halloumi with grilled tofu or extra-firm vegan cheese for a delicious plant-based version.

How to Make Watermelon Halloumi Skewers

Step 1: Prep Your Ingredients

Start by cutting your watermelon into sturdy 1-inch cubes—having them evenly sized makes grilling and assembling a breeze. Cube your halloumi into the same size, and gather your fresh mint and basil leaves. This is also the perfect moment to set out your skewers so you can get straight to threading once everything is ready.

Step 2: Skewer and Season

Thread the watermelon, halloumi, and a few torn leaves of mint and basil onto your skewers. I like a ratio of about three watermelon pieces to one halloumi—the creamy, salty cheese is so rich and goes a long way! Once assembled, drizzle or brush them lightly with olive oil and season all sides with salt and black pepper.

Step 3: Make the Minted Basil Oil

Bring a small pot of water to a boil and have an ice water bath ready. Quickly blanch the basil and mint leaves for about 10 seconds, then dunk immediately into ice water—this locks in the jewel-toned green. Squeeze out the excess water, chop, then blitz in a blender with olive oil, lime zest, salt, and plenty of black pepper. Let the oil sit to mellow and strain it for a silky-smooth, herbaceous finish.

Step 4: Grill the Skewers

Preheat your grill (or grill pan) to medium-high—around 400°F is the sweet spot. Place your skewers directly on the grill and cook, turning every 1–2 minutes, until the halloumi is golden and caramelized and the watermelon has a beautiful char. Remove them whenever you see that gorgeous contrast between juicy fruit and crispy cheese.

Step 5: Serve with Herb Oil

Slide the finished skewers onto a platter and drizzle generously with the minted basil oil. Scatter over a few extra chopped herbs for color and aroma, then serve while everything’s still warm and vibrant. This last fresh flourish is pure edible joy!

How to Serve Watermelon Halloumi Skewers

Garnishes

Liberally sprinkle your skewers with extra chopped mint and basil, or even a shower of toasted pistachios or pine nuts for crunch. A quick zest of lime over the top adds a zingy perfume, elevating the dish from delightful to downright dazzling.

Side Dishes

Watermelon Halloumi Skewers are brilliant with herby couscous, a citrusy quinoa salad, or simply a pile of greens dressed in lemon and olive oil. For party platters, serve alongside grilled flatbread, olives, or a crisp vinegary slaw for contrast.

Creative Ways to Present

Thread mini skewers for passed hors d’oeuvres, or build a rainbow platter with other grilled fruits like peaches and nectarines. Arrange skewers on a chilled marble slab for dramatic contrast, or cut the watermelon and halloumi into stars and hearts for festive summer parties—the colors alone are a showstopper!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Watermelon Halloumi Skewers, tuck them into an airtight container and pop them in the fridge for up to two days. The flavors mingle deliciously, though the texture is always best right from the grill.

Freezing

Freezing isn’t recommended here, as watermelon’s texture gets watery once thawed and halloumi may turn rubbery. It’s best to enjoy these fresh or make only as many as you plan to eat within a couple of days.

Reheating

If you want to serve leftovers warm, a quick sear on a hot skillet or grill pan brings the halloumi back to life. Just heat the skewers for a minute or two, until the cheese softens and the watermelon is slightly warmed without going mushy.

FAQs

Final Thoughts

Give Watermelon Halloumi Skewers a try the next time you want to dazzle your friends, spoil your family, or just brighten up an ordinary day. Their balance of salty cheese, juicy fruit, and fresh herbs is pure summer delight—sure to put smiles on every face at the table. Happy grilling!

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