Effortless Grilled Halloumi Lemon Thyme (Print Version)
# Ingredients:
→ Skewer Fixings
01 -
150 g cherry tomatoes
02 -
1 medium red onion, chunked (optional)
03 -
1 lemon, thinly sliced or wedged
04 -
1 block (225–280 g) halloumi, cut in 2.5 cm cubes
→ Marinade Mix
05 -
Freshly ground black pepper, add as much as you like
06 -
Sea salt, season to taste
07 -
1 teaspoon honey
08 -
2 garlic cloves, chopped small
09 -
1 tablespoon fresh thyme, chopped or swap for 1 teaspoon dried
10 -
2 tablespoons lemon juice, squeeze fresh
11 -
3 tablespoons extra-virgin olive oil
→ Garnish Add-Ons
12 -
Sprigs of fresh thyme
13 -
Red pepper flakes, gently crushed
# Instructions:
01 -
Chop halloumi into 2.5 cm cubes. Dab them dry using paper towel. Next, cut your lemon into slim slices or small wedges. Onion goes into chunks. Tomatoes, just leave them whole.
02 -
Pour olive oil, lemon juice, thyme, garlic, honey, salt, and pepper in a bowl. Whisk everything until it comes together and looks even.
03 -
Toss halloumi cubes gently in the bowl of marinade. Give it at least 10 minutes so the taste can really get in there.
04 -
If you have wooden skewers, dunk them in water for 15–20 minutes to help stop them from catching fire on the grill.
05 -
Slide on marinated halloumi, lemon, onion chunks, and tomatoes—mix up the order for fun colors. Use leftover marinade to brush over the top.
06 -
Heat your grill or grill pan to medium-high. Rub a little oil on to stop things from sticking.
07 -
Put your skewers on and let them cook for 2–3 minutes each side. Turn until the halloumi's gold and has those nice roasted bits.
08 -
Shift the finished skewers to a serving plate. Toss on some fresh thyme and shake over some crushed chili if you want. Eat them hot while they're extra good.
# Notes:
01 -
Always blot halloumi dry before marinating so it grills up better.
02 -
Metal skewers are easiest, but if you use wood just soak them first.