Grilled Halloumi Skewers with Lemon and Thyme Grilled Halloumi Skewers with Lemon and Thyme are a delightful Mediterranean-inspired appetizer or side dish that’s perfect for any occasion. The salty, slightly tangy halloumi cheese is complemented by the fresh flavors of lemon and thyme, while grilling adds a smoky, golden-brown char.
Ingredients For the Skewers Halloumi Cheese: 1 block (8–10 ounces), cut into 1-inch cubes. Lemon: 1, cut into thin slices or wedges. Red Onion: 1 medium, cut into chunks (optional). Cherry Tomatoes: 1 cup, for added flavor and color.
For the Marinade Olive Oil: 3 tablespoons. Lemon Juice: 2 tablespoons, freshly squeezed. Fresh Thyme: 1 tablespoon, finely chopped (or 1 teaspoon dried thyme). Garlic: 2 cloves, minced. Honey: 1 teaspoon, for a touch of sweetness. Salt and Pepper: To taste. Optional Garnishes Fresh Thyme Sprigs: For decoration. Crushed Red Pepper Flakes: For a spicy kick.
Preparing Your Ingredients For the Halloumi Cut Evenly: Slice the halloumi into uniform cubes to ensure even cooking. Pat Dry: Use a paper towel to remove excess moisture for better grilling.
For the Marinade Mix Thoroughly: Combine olive oil, lemon juice, thyme, garlic, honey, salt, and pepper in a small bowl. Marinate: Toss the halloumi cubes gently in the marinade for at least 10 minutes to absorb the flavors. Pro Tip: Soak wooden skewers in water for 15–20 minutes before grilling to prevent burning.
Instructions Step 1: Assemble the Skewers Thread halloumi cubes, lemon slices, red onion chunks, and cherry tomatoes onto skewers, alternating ingredients for visual appeal. Brush any remaining marinade over the assembled skewers.
Step 2: Preheat the Grill Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Step 3: Grill the Skewers Place the skewers on the grill and cook for 2–3 minutes per side, or until the halloumi is golden and slightly charred. Rotate the skewers carefully to ensure even cooking.
Step 4: Serve and Garnish Transfer the skewers to a serving platter. Garnish with fresh thyme sprigs, a drizzle of olive oil, or a sprinkle of red pepper flakes if desired.
