Ingredients
Scale
- 1 small seedless watermelon, cut into 1-inch cubes
- 2 blocks (8 oz each) of halloumi cheese, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/4 cup fresh mint leaves, chiffonade
- 1 tablespoon balsamic glaze
- 1/2 teaspoon red chili flakes (optional)
- 1 lime, cut into wedges
- Wooden or metal skewers
Instructions
- Step 1: Soak and Prep: If you are using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning on the grill. While they soak, cut your watermelon and halloumi cheese into uniform 1-inch cubes so they cook evenly.
- Step 2: Fire Up the Grill: Prepare your woodfire grill for medium-high heat. You want a steady flame and hot coals to get those beautiful grill marks quickly without overcooking the fruit.
- Step 3: Assemble the Skewers: Thread the watermelon cubes and halloumi cubes onto the skewers, alternating between the two. Aim for about 3-4 pieces of each per skewer. Lightly brush the skewers with olive oil on all sides.
- Step 4: Grill the Skewers: Place the skewers directly onto the grill grates. Grill for about 2 to 3 minutes per side. You are looking for distinct grill marks on the watermelon and a golden-brown, slightly softened texture on the halloumi. Turn them carefully using tongs.
- Step 5: Garnish and Serve: Remove the skewers from the grill and place them on a serving platter. While warm, drizzle with honey and balsamic glaze. Sprinkle the fresh mint and chili flakes over the top. Serve immediately with fresh lime wedges on the side.
- Cook Time: 25 minutes