Go Back

Watermelon Halloumi Skewers

These grilled watermelon halloumi skewers are loaded with savory, slightly sweet flavor and drizzle with a fresh mint and basil oil. Delish!
5 from 8 votes
Leave a Review »


  • 2 cups 1-inch cubed watermelon
  • 1 8-ounce block halloumi cheese, cut into 1 inch cubes
  • salt and pepper
  • olive oil for drizzling or spraying
  • a few fresh mint and basil leaves for skewering

minted basil oil

  • 1 cup tightly packed sweet basil leaves
  • ¼ cup fresh mint leaves
  • 1/2 cup olive oil
  • 1/2 teaspoon freshly grated lime zest
  • ½ teaspoon salt
  • Freshly ground black pepper


  • Preheat the grill to medium-high. I like to keep mine around 400 degrees F.
  • Skewer the watermelon and halloumi. I like to do about 3 pieces of watermelon to every 1 piece of halloumi. The halloumi is rich enough that you don’t need a lot! Spritz or brush the watermelon skewers with olive oil. Season with salt and pepper.
  • Place the skewers on the grill (you can use a grill pan if you wish! But directly on the grates is fine too) and grill for 1 to 2 minutes per side, rotating the skewers, Once they cheese and melon is golden and caramely, it’s good to go!
  • Remove and drizzle the skewers with the mint basil oil. Garnish with a few chopped leaves.

minted basil oil

  • Bring a pot of water to a boil to blanch the basil and mint. Prepare a bowl of ice water next to it. Once boiling, add the basil to the pot and cook for 10 seconds. Remove it and immediately place it in the ice bath. Leave it in there for a few minutes to make sure it is cold, then remove it and squeeze excess liquid from the leaves. Chop the basil and mint into pieces.
  • Place the basil and mint in a high powered blender or food processor. Add the lime zest, olive oil and salt and puree until the oil is smooth and green. It may be frothy, so let the oil sit for 30 minutes. After 30 minutes, strain it through a fine mesh sieve or cheesecloth to remove the basil bits. Ues a spoon to push any oil through the sieve.
  • At this point you can use the oil right away or store it in the fridge for a week!

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!