Grilled Halloumi Lemon Thyme Skewers (Print Version)
# Ingredients:
→ For the Skewers
01 -
1 block (225–280 g) halloumi cheese, cut into 2.5 cm cubes
02 -
1 lemon, cut into thin slices or wedges
03 -
1 medium red onion, cut into chunks (optional)
04 -
150 g cherry tomatoes
→ For the Marinade
05 -
3 tablespoons extra virgin olive oil
06 -
2 tablespoons freshly squeezed lemon juice
07 -
1 tablespoon fresh thyme, finely chopped or 1 teaspoon dried thyme
08 -
2 garlic cloves, minced
09 -
1 teaspoon honey
10 -
Sea salt, to taste
11 -
Freshly ground black pepper, to taste
→ Optional Garnishes
12 -
Fresh thyme sprigs
13 -
Crushed red pepper flakes
# Instructions:
01 -
Slice halloumi into even 2.5 cm cubes for uniform grilling. Pat the cheese cubes dry with a paper towel. Cut lemon into thin slices or wedges, red onion into chunks, and keep cherry tomatoes whole.
02 -
In a small bowl, combine olive oil, lemon juice, thyme, minced garlic, honey, salt, and pepper. Mix thoroughly until emulsified.
03 -
Gently toss the halloumi cubes in the marinade. Set aside to marinate for at least 10 minutes to enhance flavor.
04 -
If using wooden skewers, soak them in water for 15–20 minutes to prevent burning during grilling.
05 -
Thread marinated halloumi cubes, lemon slices, red onion chunks, and cherry tomatoes onto skewers, alternating ingredients for visual appeal. Brush assembled skewers with remaining marinade.
06 -
Preheat grill or grill pan to medium-high heat. Lightly oil grates to prevent sticking.
07 -
Place skewers on the grill and cook for 2–3 minutes per side until halloumi develops a golden, lightly charred exterior. Rotate skewers to ensure even grilling.
08 -
Transfer grilled skewers to a platter. Garnish with extra thyme sprigs and a pinch of crushed red pepper flakes if desired. Serve immediately while warm.
# Notes:
01 -
Ensure halloumi is patted dry before marinating to achieve optimal grilling texture.
02 -
For best results, use metal skewers or well-soaked wooden skewers.