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This hearty Mediterranean-inspired recipe has become my go-to for summer entertaining. The salty, squeaky halloumi cheese paired with bright lemon and aromatic thyme creates skewers that disappear within minutes at any gathering.
I first made these skewers for a backyard gathering when I needed something quick yet impressive. The colorful presentation and incredible aroma had guests hovering around the grill, and now they request these skewers at every summer party.
Ingredients
- Halloumi Cheese: 1 block (8–10 ounces) cut into 1 inch cubes. The star ingredient that holds its shape when grilled and develops a beautiful golden crust while remaining soft inside.
- Lemon: 1 cut into thin slices or wedges. Adds bright acidity and caramelizes slightly when grilled creating complex flavor.
- Red Onion: 1 medium cut into chunks. Provides sweet and savory notes that mellow beautifully when grilled.
- Cherry Tomatoes: 1 cup. Burst with juicy sweetness when heated creating natural pockets of sauce.
- Olive Oil: 3 tablespoons. Use a good quality extra virgin for best flavor as it forms the base of your marinade.
- Lemon Juice: 2 tablespoons freshly squeezed. Always use fresh as bottled lacks the vibrant flavor that makes these skewers special.
- Fresh Thyme: 1 tablespoon finely chopped. Provides earthy herbaceous notes that pair perfectly with the cheese and citrus.
- Garlic: 2 cloves minced. Adds depth and aromatic quality to the marinade.
- Honey: 1 teaspoon. Creates subtle sweetness that balances the salty cheese and helps with caramelization.
- Salt and Pepper: To taste. Enhances all other flavors.
Step-by-Step Instructions
- Prepare the Marinade:
- Whisk together olive oil, freshly squeezed lemon juice, chopped thyme, minced garlic, honey, salt and pepper in a bowl until fully combined. The oil will initially resist mixing with the lemon juice but keep whisking until it forms a temporary emulsion. This marinade is crucial for infusing flavor into the relatively mild halloumi.
- Prepare the Halloumi:
- Cut the halloumi block into equal 1 inch cubes ensuring uniform size for even cooking. Pat the cheese dry with paper towels to remove excess moisture which helps achieve better browning on the grill. Toss the cubes gently in the marinade allowing them to soak for at least 10 minutes while you prepare the other ingredients.
- Assemble the Skewers:
- Thread the marinated halloumi cubes onto presoaked wooden skewers alternating with lemon slices, red onion chunks and cherry tomatoes. Leave small spaces between items to ensure heat circulates properly. The arrangement should be both functional and visually appealing with a good balance of colors and textures.
- Grill to Perfection:
- Place skewers on a preheated medium high grill that has been lightly oiled to prevent sticking. Grill for 2 to 3 minutes per side rotating a quarter turn each time to create beautiful grill marks on all sides. Watch carefully as halloumi can go from perfectly golden to overcharred quickly. The cheese should develop a crispy golden exterior while maintaining its shape.
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The first time I served these skewers, my neighbor asked for the recipe before she had even finished her first bite. There's something magical about how the heat transforms the halloumi's texture while the lemon and thyme infuse it with Mediterranean sunshine. My personal touch is adding that small drizzle of honey to the marinade, a trick I learned from a Greek friend who swore it was the secret to perfect halloumi.
Serving Suggestions
These skewers pair beautifully with a simple Greek salad or a side of tabbouleh for a complete Mediterranean meal. The freshness of the salads complements the richness of the grilled cheese. For an elegant presentation, serve the skewers over a bed of arugula drizzled with extra virgin olive oil and a squeeze of lemon. The peppery greens provide a wonderful contrast to the salty cheese.
Storage and Make-Ahead Tips
While halloumi skewers are best enjoyed fresh off the grill, you can prepare all components ahead of time. Cube the cheese, prepare the marinade, and chop vegetables up to 24 hours in advance, storing everything separately in the refrigerator. If you have leftover grilled skewers, store them in an airtight container for up to two days. Reheat gently in a covered pan with a splash of water to restore some moisture to the cheese.
The History of Halloumi
Halloumi originated in Cyprus centuries ago and was traditionally made from a mixture of goat's and sheep's milk. Its high melting point made it ideal for grilling in Mediterranean climates where outdoor cooking was common. Today, halloumi enjoys popularity worldwide as a versatile ingredient that can withstand high heat cooking methods. These skewers honor the traditional preparation methods while incorporating complementary Mediterranean flavors.
Frequently Asked Questions
- → How do you prevent halloumi from sticking to the grill?
Brush the grill grates with oil and ensure the grill or grill pan is properly preheated to medium-high heat to prevent sticking.
- → Can I use dried thyme instead of fresh?
Yes, you can substitute fresh thyme with dried thyme. Use approximately one-third of the amount since dried herbs are more concentrated.
- → How do you keep wooden skewers from burning?
Soak wooden skewers in water for 15–20 minutes before threading ingredients to prevent burning on the grill.
- → What side dishes pair well with halloumi skewers?
These skewers pair well with fresh salads, grilled pita bread, or a side of couscous or quinoa for a complete meal.
- → Can I make these skewers ahead of time?
Yes, you can assemble the skewers a few hours in advance and store them in the refrigerator. Grill just before serving for the best results.