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Grilled Halloumi Skewers with Lemon and Thyme make any meal feel special with minimal effort. The golden crust and salty bite of halloumi cheese take on new depth when paired with fragrant thyme and lively lemon, while grilling brings out a lovely smokiness. Even on a busy weeknight, these colorful skewers always win rave reviews at my table.
I first made these skewers for a family barbecue after falling in love with halloumi on vacation. Now my friends ask me to bring them to every summer gathering because the flavor just pops.
Ingredients
- Halloumi cheese: cut into thick cubes Choose a fresh block that feels firm and springs back slightly to the touch Freshness gives better grill marks and texture
- Lemon: sliced thin for tangy citrus flavor Look for lemons with shiny skin and a vibrant aroma They offer both juice for the marinade and zestiness on the skewer itself
- Red onion: cut into chunks Adds color and subtle sweetness Pick onions that feel heavy for their size and have tight purple skin
- Cherry tomatoes: for brightness and juiciness Select ripe tomatoes that are deep in color and not mushy Adds a juicy contrast to the firm cheese
- Olive oil: smooths everything together and helps with grilling Use extra virgin for the richest taste
- Lemon juice: freshly squeezed Boosts the marinade with acidity Choose a lemon and squeeze just before mixing
- Fresh thyme: adds herbal notes Use fresh thyme if possible as dried will have a milder aroma
- Garlic: minced infuses savory umami into every bite Choose cloves that feel plump not shriveled
- Honey: adds gentle sweetness to balance the saltiness of the cheese Use a mild honey so it does not overpower
- Salt and pepper: for seasoning Taste as you go Halloumi is already salty
- Optional fresh thyme sprigs and a pinch of crushed red pepper flakes: to garnish For some kick and an extra pop of color
Step-by-Step Instructions
- Prepare the Cheese:
- Cut the halloumi into thick even cubes about one inch each and gently pat dry with a paper towel to remove extra moisture Removing moisture helps the cheese develop a perfect char
- Marinate the Halloumi:
- Combine olive oil lemon juice chopped thyme minced garlic honey salt and pepper in a bowl Mix well Add halloumi cubes and turn gently to coat every side Let sit for at least ten minutes for best flavor absorption
- Assemble the Skewers:
- Thread a cube of halloumi onto each skewer followed by a slice of lemon a chunk of red onion and a cherry tomato Repeat until the skewer is full alternating for color and taste Brush any leftover marinade over the top
- Preheat Your Grill:
- Set your grill or grill pan to medium high and brush the grates lightly with oil to prevent sticking Give it a few minutes to get hot This way you get those gorgeous grill marks
- Grill the Skewers:
- Arrange the skewers on the hot grill Cook for about two to three minutes per side turning with tongs until the halloumi is golden and there are smoky charred marks The cheese should soften and the vegetables should be lightly blistered
- Garnish and Serve:
- Remove from grill and arrange on a platter Sprinkle with fresh thyme sprigs and add a pinch of red pepper flakes if you like
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I am always amazed at how grilling brings out the best in halloumi That first bite of tangy lemon charred cheese and juicy tomato takes me straight back to seaside picnics in Greece My kids now ask for these anytime grilling season starts
Storage Tips
Store any leftover skewers in an airtight container in the fridge for up to three days For the best texture reheat them on a grill or skillet rather than the microwave since this keeps the cheese from turning rubbery
Ingredient Substitutions
If you cannot find halloumi try paneer or firm feta for grilling though their flavor will not quite match Halloumi is salty on its own so you can reduce the added salt in the marinade if swapping Try adding zucchini or bell peppers onto the skewers for variety
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Serving Suggestions
Serve these skewers as a light lunch over couscous or a fresh Greek salad They also make a great party appetizer with tzatziki on the side For a full meal pair with grilled chicken or fish and lots of lemon wedges
Cultural Context
Halloumi is a brined cheese with roots in Cyprus where grilling it is a tradition passed down through generations The cheese does not melt like others so it is ideal for open flame cooking and Mediterranean meze platters
Frequently Asked Questions
- → Can I use metal or wooden skewers for grilling?
Both metal and wooden skewers work well. If using wooden skewers, soak them in water for 15–20 minutes before grilling to prevent burning.
- → How do I keep halloumi from sticking to the grill?
Lightly oil the grill grates and ensure the cheese is patted dry before marinating. This helps achieve a golden crust and prevents sticking.
- → What other vegetables pair well with the skewers?
Cherry tomatoes, red onion, and bell peppers make excellent additions, adding color and fresh flavors to the skewers.
- → How long should I marinate the halloumi?
A minimum of 10 minutes allows the cheese to absorb the marinade, but you can marinate longer for even more flavor.
- → Is it possible to prepare the skewers ahead of time?
Yes, you can assemble and marinate the skewers in advance, then refrigerate until you’re ready to grill for convenience.
- → What can I serve alongside these skewers?
Try serving with fresh salads, warm pita bread, or a drizzle of yogurt sauce to complement the bright flavors.