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Lemon-Thyme Halloumi Skewers turn any dinner into something exciting and don’t take much work either. That crispy outside and salty halloumi get even better with fresh lemon and thyme, and grilling brings just the right amount of char. Even on busy nights, their bright colors and big flavors are always a hit at my house.
These skewers were a big hit at my family cookout after I discovered halloumi while traveling. Now it’s the top request from all my friends whenever we’re grilling in the summer. There’s so much flavor in every bite.
Delicious Ingredients
- Fresh thyme: Brings a herby lift Use the fresh stuff for the best smell and taste Dried thyme isn’t quite as punchy
- Lemon: Thin slices wake everything up with tart citrus Pick lemons that look shiny and smell strong Squeeze for marinade and slice for the skewers
- Red onion: Chopped into big pieces It adds nice color and just a hint of sweet Go for onions that feel solid and look deep purple
- Cherry tomatoes: Sweet bites that burst with juiciness Look for firm, richly colored tomatoes They’re extra tasty next to the cheese
- Halloumi cheese: Thick cubes, freshly cut Choose a firm block that springs back Freshness means crispier grill marks and lovely texture
- Garlic: Mince it up for that punchy, savory note Use plump, unwrinkled garlic for the most flavor
- Olive oil: Helps everything cook evenly and taste richer Grab extra virgin if you can for deeper flavor
- Lemon juice: Freshly squeezed acidity Just cut and squeeze right before mixing to keep it zesty
- Honey: Smooths out the salty cheese with a subtle sweetness Go with a light honey so you don’t overwhelm the dish
- Salt and pepper: Add just what you need Taste as you go since halloumi’s already salty
- Optional crushed red pepper and thyme sprigs: For a little heat and a fancy look Sprinkle these on before serving if you want
Simple Steps
- Toss On Garnishes:
- Once you pull them off the grill, lay out the skewers and scatter fresh thyme or a pinch of red pepper flakes if you want some spark
- Grill the Skewers:
- Set your halloumi sticks on the hot grill Cook for two or three minutes per side Turn with tongs until there are deep golden marks The cheese softens up and the veggies start to blister
- Heat the Grill:
- Fire up the grill or a grill pan on medium-high Before you set down the skewers, brush oil over the grates so nothing sticks You want it good and hot to get those grill marks
- Skewer It All:
- Slide cheese, lemon, onion, and tomato onto each skewer, switching up the order for color and taste When you’ve filled a skewer, brush over any leftover marinade
- Marinate Your Halloumi:
- Mix olive oil, lemon juice, minced garlic, honey, thyme, salt, and pepper in a bowl Add the halloumi cubes and gently coat every side Let this sit at least ten minutes to soak up flavor
- Start With the Cheese:
- Cut your halloumi into chunky, even cubes About an inch each Pat dry using a paper towel so it gets extra crispy while grilling
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I’m always surprised by just how good halloumi tastes right after grilling. Lemon and tomato with the smoky cheese? It takes me straight to a picnic by the sea in Greece. The kids beg for them every time we start the grill for the season.
How to Store Leftovers
Pop extra skewers in a sealed container and stick them in the fridge for up to three days. Warm them back up on a grill or in a pan—not the microwave—so the cheese stays soft and doesn’t get chewy.
Try These Swaps
If you can’t grab halloumi, toss paneer or firm feta onto the grill—they get a great texture, though the flavor’s a bit different. Since halloumi is salty, cut back on salt if you swap. Like more veggies? Add zucchini or bell peppers onto the sticks for something new.
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How to Serve
Spoon these skewers over couscous or toss onto a chilled Greek salad for lunch. They’re also awesome as finger food with tzatziki for dipping. Want a bigger meal? Pair them up with grilled chicken or fish and some extra lemon on the table.
Story Behind It
Halloumi comes from Cyprus, where people have been throwing it on the grill for generations. It stays together while it cooks, making it perfect for open flames and those classic Mediterranean feasts with lots of small bites.
Frequently Asked Questions
- → Metal or wood skewers—what should I use?
Both kinds work! Just be sure to soak wooden skewers in water for about 15 to 20 minutes first, so they don’t burn on the grill.
- → How can I stop halloumi from sticking on the grill?
Give those grill grates a swipe with some oil and dry off the cheese before the marinade. That’ll help get a nice crust and keep the cheese from sticking.
- → What veggies go best on the skewers?
Bell peppers, red onion, and cherry tomatoes all bring color and a fresh, tasty crunch to your skewers.
- → How long should I let the halloumi soak in the marinade?
Let the cheese sit for at least 10 minutes to soak up flavors. If you’ve got time, leave it longer for even more taste.
- → Can I prep these ahead of time?
For sure! Assemble and marinate the skewers whenever you like, then stash in the fridge until you’re ready to fire up the grill.
- → What should I serve with these skewers?
Try them with a fresh salad, some warm pita, or a spoonful of yogurt sauce to go with those bold, citrusy flavors.