Sweet, salty, chewy, soft, smoky, crispy… These mouthwatering kebabs pair halloumi cheese with summer watermelon, in a fresh and fabulous summer treat.
I think this is going to be my summer of grilled fruit. You may have already tried out my recipe for barbecued pineapple with coconut rum. If so, you’ll have realised how the intense heat of the barbecue caramelises the fruit’s natural sugars to create a hot, sweet, smoky and utterly delicious fruity treat. Well, it works with watermelon too!
Giant watermelon
We bought a MASSIVE watermelon at Costco (they really don’t sell anything small there, do they?). I was drooling quietly to myself recalling how delicious watermelon is when paired with salty cheese like feta. If you haven’t tried this combination before, please do have a go! The sweet, juicy fruit, plus the mellow saltiness of the cheese are a match made in heaven.
Watermelon and halloumi
We had some lovely salty halloumi cheese in the fridge, that was perfect to go with our watermelon. However halloumi really does need frying, grilling, or barbecuing to bring out the best of its fabulous flavour.
Once I was heating up the pan for the halloumi, it seemed foolish not to give the watermelon a quick blast on the hot surface too. I decided to go all out and make these pretty white-and-red skewers and cook everything together.
To make them yourself, you will simply need watermelon, halloumi cheese, and a little olive oil.
Halloumi and watermelon skewers
First, thread the chunks of watermelon and cheese onto your skewers. Then simply give the halloumi a brush with olive oil and you’re all set.
A word of advice – check that your skewers will fit into your griddle pan! I didn’t do this, and then had to attempt to trim the bamboo skewers without any of the bits of cheese or melon falling off! Alternatively, buy shorter skewers…
Of course if you’re cooking these on the barbecue or under the grill, skewer length is less critical.
Halloumi kebab deliciousness!
These halloumi and watermelon kebabs came out of the griddle pan sweet, salty, chewy, soft, smoky, and crispy. It was a mouthwatering combination of deliciously contrasting flavours and textures. My daughter Kipper and I scoffed ours as they came. DH wrapped his in a flatbread. Both variations disappeared rapidly.
These would make a delicious starter for a summer meal. If you cook them on the barbecue, I’m sure that eating them al fresco would only add to their deliciousness.
I made six skewers and they were quickly polished off by two adults and a small person. Happy days!
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📖 Recipe
Halloumi and watermelon kebabs
Ingredients
- 250 g halloumi cheese
- 250 g watermelon
- 3 tablespoon olive oil
Instructions
- 250 g (9 oz) halloumi cheese, 250 g (9 oz) watermelon, 3 tbsp olive oilCut the halloumi and watermelon into 2-2½ cm (approx. 1 inch) cubes. Thread the watermelon and halloumi cubes alternately onto skewers, and brush the cheese with a little olive oil.
- Heat the griddle pan on a high heat. Cook the skewers for a few minutes on each side, until the cheese is crispy and scorch-lines have appeared.
- Serve at once!
Nutrition
More delicious halloumi recipes
If you love halloumi, why not try this delicious Mediterranean vegetable and halloumi tray bake, or these yummy butternut squash and halloumi fajitas.
Or of watermelon’s your thing, how about fabulous watermelon and berry salad with basil mint sugar.
This months Four Seasons Food, organised by Delicieux & Eat Your Veg and hosted by The Spicy Pear, has the theme of RED, so I’m entering these yummy red (and white) watermelon & halloumi kebabs.
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