Preparation

Step 1: Prep the Halloumi Cheese

Start by unwrapping the halloumi and cutting it into even 1-inch cubes. Pat each cube dry using a paper towel. This helps remove excess moisture, allowing the marinade to stick better and ensures a more even, golden char when grilling.

Tip: Drying halloumi also reduces splatter on the grill and gives it a better sear.

Step 2: Make the Marinade

In a small mixing bowl, whisk together:

• Olive oil

• Freshly squeezed lemon juice

• Minced garlic

• Chopped thyme

• Honey

• A pinch of salt and black pepper

Mix until emulsified. The honey balances the acidity of the lemon and enhances the savory depth of the cheese, while thyme adds that signature Mediterranean herbaceousness.

Step 3: Marinate the Halloumi

Place the dried halloumi cubes into a shallow dish or zip-top bag. Pour the marinade over the cheese and gently toss to coat all sides.

Let the halloumi marinate for at least 10 minutes at room temperature. You can also refrigerate it for up to 30 minutes for a more intense flavor.

Note: Don’t marinate too long—halloumi can become overly salty if soaked too much.

Step 4: Assemble the Skewers

Using metal skewers or soaked wooden ones, thread the ingredients in an alternating pattern:

• Halloumi cube

• Cherry tomato

• Red onion chunk

• Lemon slice

Repeat until all ingredients are used, ending with a halloumi cube for stability. Brush each assembled skewer with leftover marinade for added flavor before grilling.

Pro tip: Don’t pack the skewers too tightly; space between pieces helps everything cook evenly.

Step 5: Grill the Skewers

Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or surface to prevent sticking.

Place the skewers on the grill and cook for 2–3 minutes per side, or until:

• The halloumi is golden and slightly crisped

• The cherry tomatoes start to blister

• The onions are charred and tender

Turn the skewers gently using tongs to avoid breaking the halloumi. Grill all sides for an even cook and irresistible smoky aroma.

Serve Immediately

Remove skewers from the grill and transfer to a serving platter. Sprinkle with:

• Crushed red pepper flakes for heat (optional)

• Fresh thyme sprigs for aroma and color

Serve immediately while warm. Halloumi is best enjoyed hot when it’s soft inside and crispy on the outside.