Ingredients
- Canola oil
- 1 (8.8 oz) oz pkg halloumi, cut into approx. 1-inch cubes (about 9 total)
- 1 half small seedless watermelon, rind removed and cut into approx. 1-inch cubes (8 total)*
- ⅓ c fresh mint leaves
- 3 tbsp roasted salted pistachios
- ½ tsp kosher salt
- 2 limes, divided
- ½ c extra virgin olive oil
Directions
Prepare outdoor grill to high heat. Clean grill grates well and brush with canola oil.
Thread halloumi and watermelon cubes on wooden skewers and set aside.
Combine mint, pistachios, juice of 1 lime (about 2 tbsp) and salt in a food processor and pulse for 30-45 seconds, or until pistachios are finely chopped but still visible. Add olive oil and pulse 1 time just to combine. Cut remaining lime into wedges.
Place skewers on grill and cook undisturbed until lightly charred on all sides, about 1 minute per side. Transfer to serving tray and spoon over mint pistachio drizzle. Serve immediately with lime wedges on side.
*Watermelon and Halloumi cubes should be roughly the same size to ensure equal surface area on the grill.
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Recipe Ratings and Reviews
This recipe sounds amazing to eat out at the pool summers and or year round!
Delicious and so easy to make. Looks fancy, too. Perfect as a side dish or as a light meal. We brought it to a (socially distant) cookout for our vegetarian friends to enjoy ( along with everyone else)!
What great and easy summer recipes!
Delicious! I would recommend putting cheese cubes on kabobs right from the refrigerator and to grill. The cheese softens and may crack on the kabob if it sits out too long before going on the grill. The savory cheese and sweet watermelon make an excellent combination. I didn't make the pistachio drizzle but did squeeze fresh lime juice on the grilled kabobs. Excellent