Halloumi Skewers with Watermelon and Mint

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · vegetarian, gluten-free, low-carb

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Ingredients

• 6 oz halloumi
• 1 melon seedless watermelon
• 1/2 cup leaves fresh mint
• 1 limes
• 1 1/2 tbsp olive oil
• 1/2 tbsp honey
• 1/4 tsp Aleppo pepper or red pepper flakes
• 1/2 tsp coarse black pepper
• 4 wooden skewers

Method (tap to check — screen stays awake)

1. Soak the wooden skewers in water for 15 minutes so they do not burn through.
2. Cut the halloumi into 1-inch cubes and pat them very dry. Cut the watermelon into cubes of the same size and drain them on paper towel — surface juice puts the fire out and stops the cheese browning.
3. Thread alternating halloumi and watermelon, three or four pairs per skewer, and brush the cheese with olive oil.
4. Heat a grill or ridged pan to medium-high, about 425F, and oil the bars well. Halloumi sticks to anything less than a clean hot surface.
5. Grill 2 to 3 minutes per side, turning once, until the cheese has dark bars and has softened without collapsing. Halloumi does not melt but it does slump if you leave it past about 6 minutes total.
6. Slide onto a platter, dress with lime juice, honey loosened with a spoonful of hot water, torn mint, Aleppo pepper and cracked black pepper. Serve immediately — halloumi squeaks hot and goes rubbery cold.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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