Mouthwatering Halloumi Lemon Thyme Skewers

Lemon-Thyme Halloumi Skewers burst with sunshiney Mediterranean taste and come together in a snap Perfect for impromptu backyard hangs or nights you need dinner fast The salty cheesy halloumi grabs extra zing from zesty lemon slices and thyme Quick grilling gives each stick a smoky char that everyone devours right off the platter This is my go-to for surprise guests and my family polishes off every last one

The first summer I tried grilled halloumi I was totally hooked My neighbors never let me show up to a block party without it now

Delicious Ingredients

• Halloumi cheese: cut into cubes for easy bouncy bites Less liquid and a firm bounce give the best grill marks
• Lemon: sliced thin or in wedges for a blast of citrus Go for bright yellow ones that smell super fresh
• Red onion: chunked up (you can skip if you want) It brings a mellow sweet note Use one with shiny skin for peak flavor
• Cherry tomatoes: a handful for pop and color Pick firm ones that look shiny and plump
• Olive oil: reach for extra virgin for that fruity kick Peppery oils bring the most flavor
• Lemon juice: squeeze it fresh for a zippy tang Use the juice from the lemon you just sliced
• Fresh thyme: chop it tiny for herby vibes If using dried thyme, make sure it smells nice, not musty
• Garlic: mince up a clove or two to bring the heat Use firm garlic with its skin still papery
• Honey: a squirt sweetens the tang Any honey works, but wildflower or clover are awesome
• Salt and pepper: season as you like Flaky salt and just-ground pepper taste best
• Red pepper flakes and thyme sprigs: toss on as pretty garnish and for a little spicy hit

Simple How-To Steps

Finish and Serve:

After grilling, slide the skewers onto a tray Freshen them up with more thyme, a drizzle of olive oil, or a shake of pepper flakes if you want them hot Dig in while the halloumi is still melted and soft inside

Get Grilling:

Put the skewers right on the hot grill Grill each side for two to three minutes till golden and lightly charred Turn gently with tongs so they brown all the way around

Heat It Up:

Turn the grill or grill pan onto medium-high Oil the grate a little so nothing clings Let it warm up for a few minutes till sizzling hot

Put Skewers Together:

Stick halloumi cubes, onion, lemon, and tomatoes onto thin metal or wooden sticks Change up the order so they look fun Brush on any marinade left in your bowl

Cut and Marinate:

Chop halloumi into cubes Blot them with paper towels to soak up moisture (helps get that crusty edge) In a bowl, mix oil, juice, thyme, garlic, honey, salt, and pepper Add cheese cubes and toss them in the mix Let them soak up the flavor for at least ten minutes

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I adore grilling halloumi Every time the outside crisps up but the inside stays melty, I get happy Once my kids tried these, they beg for them all summer long

Save Leftovers

To keep leftovers fresh, stash them in an airtight box in the fridge and eat within three days Warm gently in a skillet or toaster oven so the cheese stays tender If prepping ahead, load up the sticks but save the tomatoes for last to keep them from getting mushy

Swap In These

No halloumi? Paneer or queso blanco also grill nicely but miss the tang For dairy-free, try tofu or a vegan grilling cheese Change thyme for rosemary or oregano if you’re out Any kind of sweetener works instead of honey

Tasty Pairings

I like piling these skewers on a plate with warm pita, tangy yogurt dip, and loads of salad They’re great over couscous or tossed in a rice bowl For a big meal, make extra and add grilled veggies on the side

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Mediterranean Vibes

Halloumi comes from Cyprus and is loved all over the Mediterranean for its bouncy texture and magic ability to grill without melting This dish shows off the easy grilling style that’s at the heart of Greek and Middle Eastern eats Lemon and herbs always take me back to family feasts by the water

Frequently Asked Questions About Recipes

→ Why does halloumi work so well on the grill?

Because halloumi doesn’t melt away in the heat, you can grill it until the outside’s crispy but the inside stays soft and tasty.

→ Can I swap out the veggies on the skewers?

You sure can. Zucchini or bell pepper swap in just fine if you don’t have onions or tomatoes.

→ How long should I let halloumi side in the marinade?

Just around 10 minutes is plenty so the cheese gets the flavors but doesn't go mushy.

→ Do wooden skewers need a soak before grilling?

Yep! Soak wooden sticks in water for 15 to 20 minutes. That way, they don’t burn up on the grill.

→ What else should I toss on top to serve?

Sprinkles of fresh thyme, a drizzle more olive oil, or even a pinch of chili flakes all work for extra pop.

→ Can I prep these ahead?

You can get all your bits ready, but wait to grill them until you’re about to eat. That way they stay nice and chewy.