Fork You

Summer Nibbles – Watermelon and Grilled Halloumi Kabobs

Want to bring something moderately healthy to a potluck, but don’t want to end up being the fourth person to bring a veggie tray?

Here is a weekly series of our current summer favourites – healthy, tasty and just a little bit unique. The recipes are either no-cook or use the BBQ instead of the oven, which keeps the house cool too!

Watermelon and Grilled Halloumi Kabobs. Sounds like a weird combo, but the salty and sweet is delicious together! Tangy lemon and mint round out the flavours in this fresh and summery appy.

Just leave out the skewers and spread watermelon and grilled halloumi on a bed of spinach or arugula for an easy summer salad. We also suggest using leftover watermelon and mint to make watermelon mojitos!


  • wooden skewers
  • halloumi cheese*, sliced into 1″ thick pieces
  • watermelon, scooped with a melon baller
  • 1/2 cup fresh mint leaves, loosely packed plus 3 tbsp thinly sliced for garnish
  • 3 – 4 tbsp freshly squeezed lemon juice
  • zest of one lemon
  • 1/2 cup olive oil
  • salt and pepper to taste


  1. In a food processor or with an immersion blender, combine fresh mint, lemon juice and zest, olive oil; season with salt and pepper. Set aside and allow flavours to meld.
  2. Brush the halloumi with olive oil and grill over medium heat. Flip when grill marks show and cook until cheese is heated through; be careful not to burn the cheese. Allow to cool briefly and then cube.
  3. Assemble skewers – alternate cubes of grilled halloumi with melon balls. For appetizer size, we suggest 2 halloumi pieces and 3 watermelon per skewer.
  4. Drizzle skewers with vinaigrette and sprinkle with reserved mint. Serve and enjoy!

*Halloumi is a brined sheep/goat/cow milk cheese from Cyprus – think feta but firm, not crumbly – that can be grilled or fried because it has a very high melting temperature. It has a pleasant “squeaky” consistency once cooked.


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