Description
These Irresistibly Easy Grilled Halloumi Skewers with Lemon and Thyme combine salty, squeaky halloumi cheese with fresh lemon zest, bright thyme, and a hint of olive oil for a delightful appetizer or light meal. Quick to prepare and grill, these skewers can be customized with optional chicken, shrimp, or tofu for added protein. Perfect for summer barbecues or simple weeknight dinners, they pair wonderfully with Mediterranean dips like tzatziki or hummus.
Ingredients
Scale
Main Ingredients
- 1 pound Halloumi Cheese
- 2 Lemons (zested and juiced)
- 6 sprigs Fresh Thyme (leaves picked)
- 2 tablespoons Olive Oil
- 6 Wooden Skewers (soaked in water)
Optional Protein Additions
- Chicken pieces (firm, cubed)
- Shrimp (peeled and deveined)
- Firm Tofu (cubed)
Instructions
- Soak skewers: Submerge the wooden skewers in water for 15 to 20 minutes to prevent them from burning or charring while grilling.
- Prepare halloumi: Pat the halloumi cheese dry with paper towels, then cut it into 1-inch cubes to ensure even grilling.
- Marinate halloumi: In a bowl, toss the halloumi cubes with olive oil, fresh lemon zest, freshly squeezed lemon juice, and picked thyme leaves. Allow it to marinate briefly to absorb flavors.
- Assemble skewers: Thread the halloumi cubes onto the soaked wooden skewers, alternating with optional chicken, shrimp, or tofu pieces and sprigs of fresh thyme for added aroma.
- Preheat grill and cook: Heat the grill to medium heat, lightly oil the grill grates to avoid sticking, then grill the skewers for 8 to 10 minutes, turning occasionally until the cheese is golden-brown and proteins are cooked through.
- Alternate oven method: If grilling is not possible, preheat your oven to 400°F (200°C) and bake the skewers on a lined baking sheet for 12 to 15 minutes, flipping them halfway through to brown evenly.
- Serve: Remove skewers from heat and serve immediately with complementary dips like tzatziki, hummus, or a lemony yogurt sauce for a fresh, tangy finish.
Notes
- Soaking the skewers thoroughly is essential to prevent burning while grilling.
- You can marinate halloumi for up to 30 minutes but avoid longer to keep its texture firm.
- Adjust the optional proteins based on your preference or dietary needs.
- Grilling times may vary depending on grill temperature; watch for golden-brown and slight char marks.
- Use fresh thyme for the best flavor impact; dried thyme is less aromatic.
- Serve immediately to enjoy halloumi at its best texture – crispy on the outside, soft inside.
