These grilled watermelon and halloumi skewers are the dish of the summer. Caramelized watermelon and crispy halloumi cheese pairs together for the perfect salty and sweet bite.

I grill halloumi all the time, but I’ve never thought of grilling watermelon. It wasn’t until I had grilled watermelon at a small wine bar in Vermont, that made me love it. Grilling the watermelon gives you a delicious caramelization and paired with salty halloumi, they make a great match.

Halloumi cheese

If you’ve made my grilled corn and halloumi salad, you know my love for halloumi cheese. Halloumi is a semi-hard cheese made of goat’s and sheep milk. Because of it’s high melt point, it is amazing grilled or pan seared. Halloumi can be expensive. During the summer, most Trader Joe’s carry it for half the price of usual supermarkets. I cut the halloumi into cubes .

Choosing watermelon

I’m that person at the grocery store picking up all the watermelons and people for sure stare. You want to pick a heavy watermelon because that means it’s juicy and full of water. Another thing you want to look for is a yellow spot, this is where the watermelon was laying on the ground and usually signals that it is ripe. Lastly, give it a slap, you should hear a deep hollow sound. (Now I won’t be the only one getting stared at in the grocery store.)

Cutting watermelon

Watermelons can be dangerous to cut since they are round. Always make sure you are using a sharp knife, I use my big chefs knife. If slippery, you can also use a dish towel to help secure it. I cut it straight down the middle, then put it flat side down and slice. Grab a slice and trim the rind off. Next you’ll cut it into 2 inch cubes to match the halloumi.

Skewering

I soak my wooden skewers while I am prepping the watermelon and halloumi, so it doesn’t burn while grilling. When skewering, make sure you have the halloumi on the ends, because the watermelon will slip right off the skewer. The halloumi may crack when skewering, if it does, you can still grill the cube off the skewer then attach post grill.

Grilling

Heat your grill to 400F and make sure your grates are clean and oiled prior, the halloumi likes to stick. Place the skewers and grill about 5-8 min each side. You’re looking for golden brown char marks, if the halloumi is sticking, it’s not ready to flip yet. Flipping the skewers can get a bit treacherous, so make sure you have tongs to hold the skewer and a spatula to slide under to help flip.

Serve

Once grilled, allow the halloumi to cool for 5 minutes before enjoying. Garnish with fresh mint and basil.

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