My new favorite summer meal is watermelon halloumi skewers!
If you love watermelon with feta, wait until you try watermelon paired with halloumi. The salty, squeaky cheese and the sweet, smoky melon are an amazing match.
Honestly, I could eat these skewers as an entire meal. My partner might give me a funny look, but to me they’re satisfying, bright and perfectly summery.
It’s been a very watermelony week here. I recently shared a savory watermelon wedge salad with blue cheese, orange zest and tomatoes — it’s one of my favorites. When it’s hot outside I crave hydrating, refreshing food, and watermelon fits the bill every time.
And it gets even better when you skewer it with cheese.
Last summer I made grilled vegetable and halloumi skewers all the time and figured fruit would be a fun twist. Grilling watermelon alongside halloumi turned out fantastic. I’ve grilled watermelon before — it caramelizes in the best way and pairs beautifully with savory ingredients, like in a grilled watermelon caprese.
For these skewers I grill the halloumi and watermelon together. I like roughly three or four pieces of watermelon per one piece of halloumi because the cheese is rich — a little goes a long way. Season simply with olive oil, salt and pepper and let the grill do the rest.
That’s it.
To finish the skewers I make a minted basil oil. I often use basil oil on pasta, vegetables and salads, and adding mint gives it a bright, fresh lift that complements the watermelon perfectly. The oil takes a bit of effort — blanching the herbs and blending — but it stores well in the fridge and elevates everything it’s drizzled on.
This dish borrows from familiar flavors but presents them in a fun, easy way. Skewers are great for weekend grilling or as a fresh side dish for dinner, and they’re easy to scale for a crowd. I usually plan one skewer per person, or you can slide the ingredients off and toss them into a salad bowl.
They’re versatile, colorful and feel a little fancy — perfect for summer entertaining.
Watermelon Halloumi Skewers
Watermelon Halloumi Skewers
4 people
30 mins
15 mins
45 mins
Ingredients
- 2 cups 1-inch cubed watermelon
- 1 8-ounce block halloumi cheese, cut into 1-inch cubes
- salt and pepper
- olive oil for drizzling or spraying
- a few fresh mint and basil leaves for skewering
Minted Basil Oil
- 1 cup tightly packed sweet basil leaves
- 1/4 cup fresh mint leaves
- 1/2 cup olive oil
- 1/2 teaspoon freshly grated lime zest
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
Instructions
- Preheat the grill to medium-high (about 400°F).
- Thread watermelon and halloumi onto skewers, aiming for about three to four watermelon pieces per halloumi cube. Lightly brush or spritz the skewers with olive oil and season with salt and pepper.
- Grill the skewers directly on the grates or on a grill pan for 1–2 minutes per side, turning so the cheese and melon get golden and lightly caramelized.
- Remove from the grill, drizzle with minted basil oil and garnish with a few chopped herbs before serving.
Minted Basil Oil
- Bring a pot of water to a boil and prepare a bowl of ice water. Briefly blanch the basil and mint leaves for about 10 seconds, then transfer immediately to the ice bath. Squeeze out excess water and roughly chop.
- Combine the herbs, lime zest, olive oil and salt in a blender or food processor and puree until smooth and green. Let it rest for about 30 minutes, then strain through a fine mesh sieve or cheesecloth, pressing to extract the oil.
- Use the oil right away or store it in the refrigerator for up to a week.
Did you make this recipe?
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