Grilled Halloumi Peach Skewers - These grilled halloumi peach skewers are crisp and golden on the outside, chewy and tender in the center, with juicy peaches that caramelize into sweet, sticky bites. The flavor balance is salty-sweet with a bright citrus finish that keeps the skewers fresh and not heavy. You get a satisfying contrast of warm grilled cheese, soft fruit, and a light herb drizzle that tastes summery and vibrant. They cook fast and make a colorful appetizer or light main that feels special for gatherings.

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Grilled Halloumi Peach Skewers - Halloumi is ideal for grilling because it holds its shape and browns into a crisp, squeaky-chewy texture, but it can dry out if cooked too long. After testing, I found that cutting halloumi into thick cubes and grilling just until golden keeps the interior tender and prevents rubbery chew. Peaches caramelize quickly, so the technique is to oil the grates, use medium-high heat, and turn the skewers often so the fruit browns without collapsing. A simple marinade of olive oil, lemon, and honey adds sheen and helps build caramelization, while fresh herbs add contrast that makes the salty cheese taste brighter. Another useful detail: soaking wooden skewers prevents scorching, and alternating halloumi with peach wedges helps regulate heat exposure so everything finishes together. This shows how basic ingredients create something special: cheese and fruit become restaurant-style when you control heat, brown for caramelization, and finish with acid and herbs for balance. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—grill briefly for texture, glaze lightly for shine, and finish bright to guarantee skewers that are juicy, crisp-edged, and satisfying.

Dietary Notes

✓ Salty-Sweet Summer Bite
✓ Fast Grill Recipe
✓ Colorful Party Skewers
✓ Fresh Herb Finish

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Why You'll Love This

Perfect Grill Texture: Halloumi browns crisp outside while staying tender and chewy.
Juicy Caramelized Peaches: Quick grilling turns fruit sweet and glossy without mush.
Balanced Flavor: Lemon and herbs lift the salty cheese for a clean finish.
Party-Friendly: Skewers cook fast and look vibrant on a platter.

Grilled Halloumi Peach Skewers

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 0

🔥 Cook Time: 20min

🥨 Yield: 4

🍞 Method: Roasting

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

12 oz (340 g) halloumi cheese, cut into 1-inch cubes
2 large ripe but firm peaches, cut into wedges
3 tbsp olive oil, divided
1 tbsp honey
1 1/2 tbsp lemon juice, freshly squeezed
1 tsp lemon zest
2 tbsp fresh mint, chopped
2 tbsp fresh basil, chopped
1/2 tsp black pepper
pinch flaky salt (optional)
8 wooden skewers, soaked 20 minutes

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halloumi cheese, cut into 1-inch cubes Cut halloumi into thick cubes so it browns crisp on the outside while staying tender and chewy inside; overcooking can turn it rubbery.
ripe but firm peaches, cut into wedges Use firm-ripe peaches so they caramelize without collapsing; too-soft peaches can turn watery and fall apart on the grill.
olive oil, divided Olive oil prevents sticking and helps create grill marks; a final drizzle builds gloss and keeps the skewers tasting rich but clean.
honey Honey promotes caramelization and gives the fruit a sticky shine; use a light coating so it browns without burning over high heat.
lemon juice, freshly squeezed Lemon juice cuts the salty cheese and brightens sweetness; add it to the glaze and finish for a clean, balanced bite.
lemon zest Zest adds citrus aroma without extra liquid; it keeps the skewers tasting vibrant even after grilling.
fresh mint, chopped Mint adds cooling freshness that contrasts salty halloumi; add at the end so the herb stays bright and aromatic.
fresh basil, chopped Basil adds sweet herbal aroma; mix with oil to carry flavor and drizzle right before serving for the best finish.
black pepper Pepper adds gentle bite that balances honey sweetness; it keeps the skewers tasting lively and not one-note.
flaky salt (optional) A small pinch sharpens the sweet-salty balance; finish lightly so halloumi’s natural saltiness stays controlled.
wooden skewers, soaked 20 minutes Soaking skewers reduces scorching; it keeps assembly stable so you can grill quickly for crisp edges and juicy fruit.

list_alt Instructions

1

Step 1: Soak wooden skewers 20 minutes and preheat grill or grill pan to medium-high - soaking reduces scorching and hot grates build quick browning.
2

Step 2: Whisk 2 tbsp olive oil with honey, lemon juice, zest, and black pepper - this creates a light glaze that promotes caramelization and balance.
3

Step 3: Thread halloumi and peaches onto skewers, alternating pieces - alternating helps everything cook evenly and keeps peaches supported.
4

Step 4: Brush skewers lightly with glaze and oil the grates - brushing adds shine and prevents sticking for clean grill marks.
5

Step 5: Grill 2–3 minutes per side, turning often, until halloumi is golden and peaches are lightly charred - quick grilling keeps cheese tender and fruit juicy.
6

Step 6: Toss mint and basil with the remaining 1 tbsp olive oil and a squeeze of lemon - herbs add fresh contrast and keep the finish bright.
7

Step 7: Plate skewers, drizzle herb mixture, and finish with flaky salt if desired - finishing seasoning sharpens the salty-sweet balance.

Nutrition Facts

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Calories 410

Protein 19g

Carbs 18g

Fiber 2g

Sugar 14g

Fat 30g

Sodium 880mg

Potassium N/A

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Serving Suggestions

Serve the skewers hot off the grill so the halloumi is crisp-edged and the peaches are juicy and warm. Drizzle with a lemon-honey herb sauce and finish with flaky salt and cracked pepper for contrast. Pair with arugula, toasted bread, or a simple tomato salad to round out the plate and keep the meal light. For best texture, plate immediately because halloumi is most satisfying when it is freshly browned and still tender.

How to Store?

Store leftover skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a hot skillet or on a grill pan for 1–2 minutes per side to re-crisp the halloumi; microwaving can make the cheese rubbery. Freezing is not recommended because peaches become watery and halloumi texture can degrade. For make-ahead, cube the halloumi and slice peaches up to a few hours in advance, keep chilled, and grill right before serving for the freshest, juiciest result.

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