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Grilled Halloumi Lemon Thyme Skewers are my answer to a summer dinner that feels special but is simple to prepare. Halloumi holds up to grilling like a dream, citrus and herbs bring Mediterranean brightness, and charring brings irresistible appeal. This recipe is sure to become a favorite for outdoor gatherings or any night you want to elevate vegetables and cheese.
I made these skewers for a backyard picnic last year and my friends still talk about the smoky halloumi and juicy tomatoes. It is a recipe I now reach for every warm-weather weekend.
Ingredients
- Halloumi cheese: firm and briny cheese that does not melt keep an eye out for imported or locally made for best flavor
- Fresh lemon: choose one that feels heavy for its size for the juiciest slices
- Red onion: adds natural sweetness and color look for firm bulbs without soft spots
- Cherry tomatoes: sweet and pop when grilled buy the ripest ones you can find
- Extra virgin olive oil: brings richness and helps the ingredients brown select one that you enjoy tasting on its own
- Fresh thyme or dried thyme: earthy and fresh avoid dried thyme that has lost aroma
- Garlic cloves: sharp savory kick use fresh for best flavor
- Honey: balances the tang with a gentle sweetness raw or local if possible
- Salt: highlights all the ingredients opt for kosher or sea salt
- Black pepper: adds mild heat fresh ground releases best aroma
- Fresh thyme sprigs (optional for garnish): extra boost of fragrance
- Red pepper flakes (optional for garnish): adds gentle heat
When choosing halloumi always pat it dry so it grills up nicely golden on the edges without sticking.
Step-by-Step Instructions
- Prepare the Marinade:
- In a small bowl stir together olive oil lemon juice thyme garlic honey salt and pepper until well combined. Add halloumi cubes and toss gently until well coated so every side gets marinated. Let this sit for at least 10 minutes so the flavors soak in.
- Build the Skewers:
- Thread marinated halloumi cubes lemon slices red onion chunks and cherry tomatoes onto skewers alternating for a beautiful look and flavor balance. Brush with any remaining marinade so everything is moistened and ready to grill.
- Preheat and Prep the Grill:
- Heat your grill or grill pan to medium high. Dab a little oil on the grates with a paper towel to prevent sticking and encourage browning.
- Grill the Skewers:
- Place the assembled skewers on the hot grill. Cook for two to three minutes per side turning gently so each ingredient gets golden with deep grill marks. The halloumi will soften and brown and the tomatoes will just begin to split.
- Serve and Garnish:
- Transfer the finished skewers to a serving platter. Garnish with fresh thyme sprigs and if you like a tiny drizzle of olive oil or a sprinkle of red pepper flakes for extra zest.
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Last summer I started adding extra lemon slices because my family loved how the citrus caramelized on the grill. The thyme always reminds me of trips to the countryside with my grandmother where she would gather fresh herbs for our meals.
Storage Tips
Grilled halloumi skewers keep well in the refrigerator for up to two days. Store leftovers in an airtight container. Reheat gently on a grill pan or in a skillet so the halloumi softens again and the vegetables regain their flavor.
Ingredient Substitutions
If you cannot find halloumi try grilling thick slices of paneer or firm feta just expect a slightly different texture. Swap out cherry tomatoes for bell pepper chunks or zucchini if they are in season. If fresh thyme is not available dried thyme works but use less and rub it between your fingers first to release aroma.
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Serving Suggestions
Pair the skewers with a crisp green salad herb rice or a bowl of hummus and pita. I love serving them with a chilled glass of white wine or sparkling water and extra lemon wedges for squeezing.
Mediterranean Inspiration
This recipe showcases the Mediterranean style of highlighting just a few quality ingredients with simple techniques. Halloumi is a Cypriot cheese that stars in many Greek and Middle Eastern dishes. Grilling halloumi with herbs and citrus brings out its savory notes while keeping vegetables juicy and sweet.
Common Recipe Questions
- → What type of cheese works best for these skewers?
Halloumi is ideal for grilling because it holds its shape and develops a delicious golden crust without melting.
- → Can I use dried thyme instead of fresh thyme?
Yes, dried thyme works well. Use about one-third the amount compared to fresh for balanced flavor.
- → How long should I marinate the halloumi?
Marinating for at least 10 minutes enhances flavor, but up to 30 minutes is beneficial if you have time.
- → Do I need to soak wooden skewers before grilling?
Soaking wooden skewers for 15–20 minutes helps prevent burning on the grill.
- → What vegetables complement halloumi on skewers?
Red onion and cherry tomatoes add color and sweetness, balancing the saltiness of halloumi.
- → How can I avoid halloumi sticking to the grill?
Lightly oiling the grill grates and patting the halloumi dry before coating in marinade help prevent sticking.