Grilled Halloumi Skewers with Lemon and Thyme

Sizzle, Zest & Summer Skewers

If you’ve never grilled halloumi cheese before, prepare to be amazed. These Grilled Halloumi Skewers with Lemon and Thyme are everything you want in a summer recipe—savory, golden-brown, citrusy, and herbaceous, with that unmistakable squeaky bite halloumi lovers adore.

Whether you’re planning a backyard BBQ, a Mediterranean-inspired dinner, or just looking for a quick vegetarian grilling option, this dish checks all the boxes. It’s fast, foolproof, and packed with flavor. The tangy lemon cuts through the richness of the cheese, while thyme brings a woodsy aroma that pairs beautifully with the grill’s charred finish.

Let’s dive into what makes this dish shine and how to master it, step by step.

What Is Halloumi Cheese?

Halloumi is a semi-firm, brined cheese originally from Cyprus, traditionally made with a mix of sheep and goat milk. What sets halloumi apart is its unusually high melting point, which allows it to hold its shape when grilled or pan-fried. Instead of melting into a gooey mess, halloumi turns crispy on the outside and tender inside.

It has a salty, slightly tangy flavor and a satisfyingly squeaky texture when bitten into—traits that make it perfect for skewers. In many parts of the Mediterranean and Middle East, grilled halloumi is a staple on mezze platters and kebab grills alike.

Flavor Profile – Bright, Bold, and Balanced

This recipe revolves around the dynamic trio of halloumi, lemon, and thyme:

• Lemon adds fresh acidity and brightness to balance the cheese’s richness.

• Thyme brings in earthy herbal notes that deepen when grilled.

• Olive oil helps with caramelization and binds the flavors together.

Want to get creative? Add smoked paprika to the marinade for warmth or a drizzle of honey after grilling for sweet contrast. Garlic and rosemary are excellent substitutes for thyme if you prefer stronger herbal flavors.

Ingredient Breakdown – Simple Yet Elevated

Here’s what you need to make magic happen:

 Core Ingredients:

• Halloumi cheese (250g–300g block) – firm and grill-friendly

• 1 lemon – juice and zest for flavor depth

• Fresh thyme – chopped leaves only, or ½ tsp dried thyme

• 2 tbsp extra virgin olive oil – enhances browning and infusion

• Cracked black pepper – for balance

 Optional Add-ins:

• Cherry tomatoes, zucchini rounds, or red onion chunks – for color and variety

• Crushed garlic or chili flakes – if you like a kick

Pro Tip:

Always taste your halloumi before salting anything—some brands are quite salty already.

Equipment You’ll Need

Grilling halloumi is low-fuss, but having the right tools helps:

• Grill or grill pan – stovetop or outdoor BBQ

• Metal or soaked wooden skewers – to keep cheese secure

• Microplane or zester – for fine lemon zest

• Small bowl & whisk – to mix the marinade

• Tongs – for flipping without breaking the cheese

Optional but helpful:

• Basting brush – to re-coat with lemon-thyme oil while grilling

• Serving platter – to present with flair

Preparation Steps – Before Grilling

Follow these prep steps to ensure the best flavor and grilling results:

 Step 1: Cube the Halloumi

Cut the halloumi into even-sized cubes, about 1-inch thick. This ensures uniform cooking and helps them stay secure on the skewers.

 Step 2: Make the Marinade

In a small bowl, whisk together the olive oil, lemon juice, zest, thyme, and a few grinds of black pepper. No need for salt at this stage.

 Step 3: Marinate the Cheese

Gently toss the halloumi cubes in the marinade, ensuring they’re well coated. Let them sit for 10–15 minutes at room temperature—long enough to absorb flavor but not soften too much.

 Step 4: Assemble the Skewers

Thread the cubes onto skewers, alternating with any vegetables if using. Leave a small space between each cube to ensure even grilling.

 Step 5: Preheat the Grill

Heat your grill or grill pan over medium-high heat. Lightly oil the grates or surface to prevent sticking.

Step-by-Step Instructions – Perfect Grilled Halloumi Skewers Every Time

• Step 1: Prep the halloumi – drain and cut into even cubes.

• Step 2: Make the lemon-thyme marinade – olive oil, lemon juice/zest, garlic, and fresh thyme.

• Step 3: Toss cheese (and veggies, if using) in marinade and let sit for 20–30 minutes.

• Step 4: Thread onto skewers (metal or soaked wooden).

• Step 5: Grill on medium-high heat 2–3 minutes per side until golden and slightly charred.

• Step 6: Finish with extra lemon zest or a squeeze of fresh juice.

Pro Tip: Don’t over-marinate halloumi – it can become too salty or lose firmness.

Customization Ideas and Flavor Variations

• Add cherry tomatoes, red onions, or zucchini to the skewers.

• Use rosemary instead of thyme for a different herb note.

• Drizzle with honey or balsamic glaze after grilling for a sweet-savory twist.

• Serve with a side of tzatziki, hummus, or a lemon-garlic yogurt dip.

Tip: Pair with Mediterranean couscous or a fresh arugula salad for a full meal.

Serving Suggestions – How to Present and Pair

• Serve skewers as an appetizer, BBQ side, or light main course.

• Lay over a bed of herbed couscous, lentils, or grain salad.

• Great addition to mezze platters or picnic boards.

• Garnish with fresh herbs and a lemon wedge for color and zing.

Entertaining Tip: Stick skewers in halved lemons on a serving platter for a stunning presentation.

Storage and Make-Ahead Tips

• Grilled halloumi is best fresh but can be stored in an airtight container in the fridge for up to 2 days.

• Reheat briefly in a skillet or grill pan for best texture.

• Make-ahead tip: prep and marinate skewers up to 8 hours ahead, then grill just before serving.

Nutrition & Dietary Notes

• High in protein, vegetarian-friendly, gluten-free.

• Halloumi is high in sodium and fat – enjoy in moderation.

• Pair with vegetables and whole grains for a more balanced plate.

FAQs – People Also Ask

Q: Can you eat halloumi raw?
A: Technically yes, but grilling enhances the texture and flavor dramatically.

Q: Why does halloumi not melt on the grill?
A: Its high melting point allows it to be grilled or fried without losing shape – that’s why it’s so popular for skewers.

Q: Can I make these in a grill pan or oven instead?
A: Yes! Use a hot grill pan on the stovetop or roast at 425°F for 12–15 minutes, turning once.

Q: What vegetables go best with grilled halloumi skewers?
A: Zucchini, bell peppers, mushrooms, cherry tomatoes, red onions.

Q: Is halloumi healthy?
A: It’s a good protein source but also high in saturated fat and sodium. Balance it with vegetables and grains.