Grilled Halloumi Peach Skewers

How to Make Grilled Halloumi Peach Skewers

1. 1

   Step 1: Prepare cheese, fruit and skewers

   If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Slice the halloumi into 1/2-inch (1.2 cm) slabs and quarter or cut peaches into wedges roughly the same size as the cheese. Pat the slices dry with paper towels to remove excess moisture for better grilling.

   For this step

   • 8 ozHalloumi cheese
   • 3 mediumRipe peaches
   • 8 piecesWooden skewers (soaked) or metal skewers
   
2. 2

   Step 2: Make the honey-lemon thyme glaze

   In a small bowl, whisk together the olive oil, honey, fresh lemon juice, chopped thyme, and a generous crack of black pepper until smooth. Taste and adjust — add a drop more lemon for brightness or a touch more honey if you want it sweeter. Reserve about half the glaze for brushing while grilling and serving.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 2 tbspHoney
   • 1 tbspFresh lemon juice
   • 1/4 tspFreshly ground black pepper
   
3. 3

   Step 3: Assemble the skewers

   Thread halloumi and peach pieces onto each skewer, alternating to create an attractive pattern and leaving a bit of space so heat circulates. Aim for 3–4 pieces of cheese and 3–4 peach wedges per skewer depending on their size so each bite has both elements.
   
4. 4

   Step 4: Grill and glaze

   Preheat a grill or grill pan to medium-high. Oil the grill lightly, then place skewers on the hot surface and grill about 2–3 minutes per side until well-marked and the halloumi is golden and slightly softened. Brush with the reserved glaze once or twice during grilling so it caramelizes without burning.
   
5. 5

   Step 5: Finish and serve

   Transfer skewers to a serving platter, brush with any remaining glaze, and scatter chopped fresh mint over the top. Finish with a pinch of flaky sea salt and serve warm as an elegant hors d'oeuvre or starter.

   For this step

   • 1/2 tspFlaky sea salt
   • 2 tbspFresh mint leaves, chopped (for garnish)
   

1. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Slice the halloumi into 1/2-inch (1.2 cm) slabs and quarter or cut peaches into wedges roughly the same size as the cheese. Pat the slices dry with paper towels to remove excess moisture for better grilling.
2. In a small bowl, whisk together the olive oil, honey, fresh lemon juice, chopped thyme, and a generous crack of black pepper until smooth. Taste and adjust — add a drop more lemon for brightness or a touch more honey if you want it sweeter. Reserve about half the glaze for brushing while grilling and serving.
3. Thread halloumi and peach pieces onto each skewer, alternating to create an attractive pattern and leaving a bit of space so heat circulates. Aim for 3–4 pieces of cheese and 3–4 peach wedges per skewer depending on their size so each bite has both elements.
4. Preheat a grill or grill pan to medium-high. Oil the grill lightly, then place skewers on the hot surface and grill about 2–3 minutes per side until well-marked and the halloumi is golden and slightly softened. Brush with the reserved glaze once or twice during grilling so it caramelizes without burning.
5. Transfer skewers to a serving platter, brush with any remaining glaze, and scatter chopped fresh mint over the top. Finish with a pinch of flaky sea salt and serve warm as an elegant hors d'oeuvre or starter.