Grilled Halloumi Lemon Thyme Skewers

Grilled Halloumi Skewers with Lemon and Thyme pack the punch of sun-soaked Mediterranean flavors into an easy dish that works for both backyard gatherings and quick weeknight dinners. Salty creamy halloumi cheese gets a zesty lift from fresh lemon and thyme and the quick grilling gives each skewer a smoky edge that is utterly addictive. My family gobbles these up the moment they hit the table and they have become my number one party trick dish for last-minute guests.

I remember the first summer I discovered grilled halloumi and I have been hooked ever since This is the dish my neighbors now always ask me to bring to our block parties

Ingredients

• Halloumi cheese: one block cut into even cubes for a hearty salty bite and creamy inside Choose a block with minimal liquid and springy firm texture for best grilling
• Lemon: cut into thin slices or wedges for tangy freshness Look for lemons with vibrant skin and a citrusy aroma
• Red onion: cut into chunks optional for a sweet savory layer Pick a firm onion with glossy skin
• Cherry tomatoes: a handful adds color and burst of juiciness Choose ripe firm tomatoes with a bright sheen
• Olive oil: extra virgin for a hint of fruitiness Select one with a peppery finish for deeper flavor
• Lemon juice: freshly squeezed enhances zestiness and brightens the cheese Use juice from the sliced lemon
• Fresh thyme: finely chopped for aromatic herbal notes If using dried thyme choose one that smells floral and not dusty
• Garlic: minced for depth and a little punch Opt for firm cloves with papery skin
• Honey: just a touch to round out the acidity Go for wildflower or clover honey if possible
• Salt and pepper: to taste use flaky salt and fresh ground pepper for best results
• Fresh thyme sprigs and red pepper flakes: optional for garnish and a hint of heat

Step-by-Step Instructions

Prep the Halloumi and Marinade:

Cut the halloumi into even cubes so it grills evenly Use a clean paper towel to pat each piece dry This helps form a golden crust Mix olive oil lemon juice thyme garlic honey salt and pepper in a bowl Place halloumi cubes in the bowl and toss gently to coat Let marinate at least ten minutes so the flavors infuse

Assemble the Skewers:

Thread halloumi cubes lemon slices red onion and cherry tomatoes onto wooden or metal skewers Alternate the ingredients to make them colorful and pretty Brush any remaining marinade over the skewers to boost flavor

Heat the Grill:

Preheat your grill or grill pan to medium high Lightly oil the grate to prevent sticking Give it several minutes so it is hot enough for a good sear

Grill the Skewers:

Place skewers directly on the grill and cook for two to three minutes per side until the halloumi is golden brown and starting to char Rotate gently with tongs for even cooking

Serve and Garnish:

Transfer the skewers to a platter Finish with extra thyme and a drizzle of olive oil or a sprinkle of red pepper flakes if you like a little kick Serve hot so the cheese is soft inside

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Halloumi is my favorite cheese to grill because I love watching the crust get crisp while the inside stays creamy Once my kids tried this dish it became the star of every summer picnic

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to three days Reheat gently on the stove or in a toaster oven to keep the cheese soft For make ahead prep thread the skewers and leave off the tomatoes until just before grilling to keep them fresh

Ingredient Substitutions

If you cannot find halloumi try paneer or queso blanco but they will not offer the same tang Choose a vegan grilling cheese or tofu if you are avoiding dairy Swap thyme for oregano or rosemary for a different herbal note Any sweetener works in place of honey

Serving Suggestions

I love serving these skewers with a platter of warm pita tangy yogurt dip and a big salad They are fantastic over a bed of couscous or in a rice bowl For a heartier meal double the recipe and pair with grilled vegetables

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A Taste of the Mediterranean

Halloumi is a staple cheese from Cyprus known across the Mediterranean for its distinctive squeaky texture and ability to grill without melting This dish captures the tradition of simple grilling that is at the heart of Greek and Middle Eastern cuisine The mix of lemon and herbs takes me right back to seaside feasts from childhood vacations

Recipe Questions

→ What makes halloumi ideal for grilling?

Halloumi's high melting point allows it to hold shape over direct heat, resulting in a delicious golden crust while staying tender inside.

→ Can I substitute the vegetables in the skewers?

Absolutely. While red onion and cherry tomatoes add color and flavor, bell peppers or zucchini work well too.

→ How long should halloumi be marinated?

About 10 minutes is enough for the halloumi to absorb the marinade’s flavors without becoming overly soft.

→ Do I need to soak wooden skewers before grilling?

Yes, soaking them in water for 15–20 minutes prevents burning during grilling, helping your skewers stay intact.

→ What are suggested garnishes for serving?

Fresh thyme sprigs, a drizzle of olive oil, or a sprinkle of crushed red pepper bring extra flavor and visual appeal.

→ Can these skewers be made ahead?

You can prep the ingredients ahead, but grill just before serving for the best texture and flavor.