Watermelon Halloumi Skewers with Mint Basil Oil Recipe
Watermelon Halloumi Skewers are a delightful summer appetizer combining juicy, sweet watermelon with rich, salty grilled halloumi cheese, finished with a refreshing minted basil oil. Perfect for grilling enthusiasts, these skewers offer a wonderful balance of flavors and textures that are both vibrant and satisfying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Skewers
- 2 cups 1-inch cubed watermelon
- 1 8-ounce block halloumi cheese, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- Olive oil for drizzling or spraying
- A few fresh mint and basil leaves for skewering
Minted Basil Oil
- 1 cup tightly packed sweet basil leaves
- ¼ cup fresh mint leaves
- ½ cup olive oil
- ½ teaspoon freshly grated lime zest
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the Grill: Heat your grill to medium-high, around 400°F, ensuring it’s hot enough to give a nice char and caramelization to the skewers.
- Prepare Skewers: Thread the watermelon and halloumi cubes onto skewers, maintaining a ratio of about 3 pieces of watermelon to 1 piece of halloumi. Drizzle or spritz olive oil over the skewers and season them generously with salt and black pepper.
- Grill the Skewers: Place the skewers directly on the grill grates or use a grill pan. Grill each side for 1 to 2 minutes, turning the skewers to ensure even cooking. Grill until both watermelon and halloumi develop a golden, caramelized crust.
- Make Minted Basil Oil: Bring a pot of water to a boil. Blanch the basil leaves by immersing them for 10 seconds, then immediately transfer to an ice water bath to cool. Squeeze out excess moisture from the leaves, chop basil and mint roughly, and add to a high-powered blender or food processor.
- Blend the Herb Oil: Add the lime zest, olive oil, salt, and pepper to the blender with the basil and mint. Puree until the oil is smooth and vividly green. Allow the oil to sit for 30 minutes so any froth settles, then strain through a fine mesh sieve or cheesecloth to remove solids.
- Finish and Serve: Remove the skewers from the grill, drizzle with the minted basil oil, and garnish with extra chopped fresh mint and basil leaves. Serve immediately for best flavor.
- Storage: The minted basil oil can be used right away or stored in the refrigerator for up to one week in a sealed container.
Notes
- Halloumi cheese is firm and does not melt when grilled, making it ideal for skewers.
- Grilling the watermelon enhances its sweetness and adds a smoky flavor that complements the salty cheese.
- If you don’t have fresh mint and basil leaves for skewering, you can serve the skewers garnished with chopped herbs instead.
- Blanching the herbs before blending helps preserve their vibrant color and bright flavor.
- The minted basil oil makes a great versatile condiment for salads or grilled vegetables beyond this recipe.