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Halloumi skewers with lemon and thyme make regular dinners feel fancy with hardly any fuss. Grilling gives a smoky kick, and the cheese's salty, crispy edges work awesome with the punchy taste of thyme and zesty lemon. These sticks are full of color and always get cheers on even my busiest evenings.
I ended up making these skewers for a backyard cookout after getting totally hooked on halloumi during a getaway trip. Now my crew wants them at every summer party since the flavors totally hit the spot.
Lively Ingredients
- Olive oil: Brings everything together for grilling Essentials are extra virgin for the best flavor
- Salt and pepper: Keep seasoning in check Taste as you go since halloumi packs plenty of salt already
- Lemon: Slice up thin rounds for zippy citrus Add juice to the marinade and keep the rest for grilling
- Fresh thyme: Give it a boost of herby goodness Fresh sprigs work best since dried types can be pretty mild
- Honey: Mellows out the salty tang Use mild honey so it doesn't take over
- Red onion: Chop big chunks to toss on for sweet pop Choose ones that seem heavy and have tight, bright skin
- Garlic: Chop up for a savory boost Big, fat cloves are better than tiny wrinkly ones
- Optional garnish: A few thyme sprigs and a sprinkle of crushed red pepper for a little color and spice
- Halloumi cheese: Slice thick cubes from a fresh block Look for the kind that's firm and bounces back to touch so it grills up great
- Lemon juice: Squeeze fresh to bump up flavor Wait to squeeze until you're mixing everything to keep it bright
- Cherry tomatoes: Add juicy, rich sweetness Pick tomatoes that are deep red and not squishy
Simple Steps
- Finish Up and Serve:
- Take the skewers off the grill Arrange them on a plate Add a few thyme sprigs and toss on red pepper flakes if you like it spicy
- Grill Everything:
- Put skewers on hot grates Grill about two or three minutes per side Flip gently with tongs Look for golden cheese and a bit of char on the veggies
- Heat Your Grill:
- Get your grill or grill pan hot on medium-high Brush a little oil so nothing sticks Let it heat up a few minutes until it's ready
- Build Those Skewers:
- Slide a cheese cube on first then a lemon round a piece of onion and a cherry tomato Repeat the pattern until the skewer’s packed Brush on some extra marinade
- Mix the Marinade:
- Stir olive oil, lemon juice, minced garlic, chopped thyme, honey, salt, and pepper in a bowl Drop in halloumi cubes and turn them until coated Wait about ten minutes so the flavors soak in
- Cube the Cheese:
- Scoop the halloumi into thick, square chunks (about an inch each) Pat gently with a paper towel so you get good grill marks
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I still can't believe how throwing halloumi on the grill cranks up its flavor. That mix of grilled cheese, sharp lemon, and juicy tomatoes sends me straight to oceanside lunches in Greece. Now, my kids always beg for these as soon as grilling weather rolls in.
Stashing Leftovers
If you've got extras, keep them sealed up in the fridge for up to three days. For best results, toss them back on a grill or skillet when reheating. Microwaving makes the cheese a little rubbery, so skip that when you can.
Swap-Out Ideas
No halloumi in the store? You can try paneer or a sturdy block of feta on the grill, though they taste a bit different. Since halloumi is salty, pull back on salt if you’re using something else. Try mixing in some bell pepper or zucchini chunks to change it up, too.
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How To Serve
Pile these skewers over a heap of couscous or a simple Greek salad for a breezy lunch. They're awesome as a party snack with some tzatziki on the side. They work great as part of a meal with grilled chicken or fish and plenty of lemon slices.
Backstory
Halloumi is brined cheese from Cyprus, and folks there have grilled it forever. Since it won’t melt and drip, it’s made for hot grills and loads up Mediterranean spreads with flavor.
Frequently Asked Questions
- → Can I use metal or wooden skewers for grilling?
Go ahead and use either wooden or metal skewers. If you pick wooden, just soak them in water for 15 to 20 minutes so they don’t catch fire on the grill.
- → How do I keep halloumi from sticking to the grill?
Pat your cheese dry first, then brush some oil on the grill. That little step keeps it from sticking and helps get it nice and golden.
- → What other vegetables pair well with the skewers?
Bell peppers, red onion, and cherry tomatoes work great. They add pops of color and a fresh crunch.
- → How long should I marinate the halloumi?
Let the cheese soak up the marinade for about 10 minutes at least. Longer’s fine too if you want max flavor.
- → Is it possible to prepare the skewers ahead of time?
You bet. Put them together and marinate ahead, stick in the fridge, and grill when you’re ready.
- → What can I serve alongside these skewers?
Try warm pita, a fresh salad, or a creamy yogurt drizzle—those go really well with all the bright flavors.