Grilled Halloumi Lemon Thyme Skewers

Grilled halloumi skewers with lemon and thyme deliver everything you want from a summer appetizer smokiness from the grill tangy citrus and a golden crust on each cube of cheese Halloumi holds its shape when grilled so these skewers are always a favorite for outdoor gatherings or quick weeknight meals

I first whipped these up when I wanted an impressive dish for a picnic and they disappeared before anything else on the table My family asks for them at every barbecue now

Ingredients

• Halloumi cheese: one block cut into even cubes for that perfect chewy bite Make sure to choose a firm block for the best grill marks
• Lemon: fresh slices or wedges add brightness Opt for organic lemons with thin skin for flavorful zest and juice
• Red onion: gives a sweet charred edge Go for firm onions and cut into bite-sized pieces for even grilling
• Cherry tomatoes: bring color and juicy sweetness Choose the ripest and smallest for best results
• Olive oil: in the marinade helps with charring and keeps halloumi moist Use high-quality extra virgin for unbeatable flavor
• Lemon juice: freshly squeezed delivers zing Select lemons that feel heavy for their size
• Fresh thyme: fresh leaves or dried thyme both work Try to use fresh for a vibrant aroma and soft leaves
• Garlic: minced garlic in the marinade layers in savory flavor Always use fresh cloves for boldness
• Honey: a tiny bit of sweetness that balances the saltiness of the cheese Raw honey grants a floral note if you have it
• Salt and pepper: just a pinch enhances all the other flavors Use flaky sea salt for a light crunch
• Fresh thyme sprigs and crushed red pepper flakes: optional but make for an extra special presentation Bright leaves on the plate always impress

Step-by-Step Instructions

Prepare the Marinade:

Combine olive oil lemon juice chopped thyme minced garlic honey salt and pepper in a bowl and whisk until everything emulsifies This step builds the signature herby tang and clings to the cheese cubes during grilling

Marinate the Halloumi:

Gently coat halloumi cubes in the marinade Let them sit for at least ten minutes This gives the cheese time to soak up flavor without breaking down

Assemble the Skewers:

Thread the marinated halloumi cubes onto skewers alternating with lemon slices red onion and cherry tomatoes Be sure to mix the veggies and lemon between cheese pieces for the prettiest look

Preheat and Oil Your Grill:

Heat your grill or a grill pan over medium-high Make sure to oil the grates thoroughly To avoid sticking make sure they are well oiled and hot before the skewers hit the grill

Grill and Rotate the Skewers:

Set the skewers on the grill Cook for about two to three minutes per side Use tongs to turn them gently until each side of halloumi is golden and has grill marks The cheese should be warm with a crisp outside and tender inside

Garnish and Serve:

Arrange the cooked skewers on a platter and drizzle with a touch of olive oil or a squeeze of fresh lemon Scatter thyme sprigs or red pepper flakes if you want a kick Serve while still warm for the best texture

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My favorite part about these skewers is how the lemon caramelizes on the grill echoing the crispy edges of the halloumi The first time I made these my dad kept sneaking bites from the platter while I tried to take a photo

Storage Tips

Grilled halloumi skewers are best eaten fresh but leftovers will keep in an airtight container in the refrigerator for up to two days Reheat quickly on a skillet to restore a little of that original crispness Avoid microwaving since it can make the cheese rubbery If you want to prep ahead chop and marinate the ingredients separately and assemble just before grilling for best results

Ingredient Substitutions

If you cannot find halloumi you can try grilling queso panela or paneer though the texture will be slightly different Fresh oregano or rosemary works beautifully in place of thyme and maple syrup can replace honey if you need a vegan twist Try different vegetables such as zucchini or bell peppers for more color and nutrients

Serving Suggestions

Serve these skewers with a side of cooling tzatziki a lemon-herb couscous salad or simply as part of a large mezze spread They shine alongside grilled meats or as a centerpiece for vegetarian guests You can also slice any leftover grilled halloumi into pita wraps with greens and extra lemon

A Little Background

Halloumi cheese hails from Cyprus where it has long been cherished for its grilling qualities Unlike most cheeses it holds firm when heated and develops a crispy crust while staying luxuriously soft inside The Mediterranean flavors of lemon and thyme highlight halloumi’s salty tang making this dish taste like summer on any plate

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Frequently Asked Questions

→ How do you prevent halloumi from sticking to the grill?

Lightly oil the grill grates and pat the halloumi cubes dry before grilling to reduce sticking.

→ Can these skewers be made ahead of time?

Yes, you can assemble and marinate the skewers up to a few hours in advance. Grill just before serving for best texture.

→ What vegetables can I add to the skewers?

Aside from red onion and cherry tomatoes, try zucchini, bell peppers, or mushrooms for added color and flavor.

→ What does marinating do for halloumi?

Marinating halloumi infuses it with citrus and herb flavors while ensuring a tender interior when grilled.

→ How do I keep wooden skewers from burning?

Soak wooden skewers in water for 15–20 minutes before threading ingredients to help prevent scorching on the grill.