Recipes

Grilled Halloumi & Watermelon Skewers with Lime Basil Dressing & Pistachio Dukkah

A vibrant pairing of smoky-sweet watermelon and golden grilled halloumi meets the crunch of pistachio dukkah and a burst of fresh lime and basil. Together, these bold textures and flavors create an irresistible summer appetizer that’s equal parts refined and refreshing.

By Stephanie Banyas, Culinary Experience Manager
Serves 8 Skewers
Image of Grilled Halloumi & Watermelon Skewers with Lime Basil Dressing & Pistachio Dukkah
Ingredients
Directions
Ingredients

Pistachio Dukkah

  • 1 cup unsalted pistachios, shelled and coarsely chopped 
  • 2 teaspoons whole cumin seeds
  • 2 teaspoons whole coriander seeds
  • 2 teaspoons white sesame seeds
  • 2 teaspoons black sesame seeds
  • 2 teaspoons flaky sea salt
  • ¼-½  teaspoon allepo or cayenne chile, depending how on spicy you prefer

Grilled Watermelon Halloumi Skewers

  • 1 teaspoon finely grated lime zest
  • ⅓ cup freshly squeezed lime juice
  • 2 tablespoon clover honey
  • 2 tablespoons finely chopped fresh basil or mint leaves (or combination of both)
  • 40 1-inch cubes watermelon,
  • 24 1-inch cubes halloumi cheese
  • Olive oil
  • Freshly ground black pepper
Directions

Pistachio Dukkah

Dukkah is an Egyptian and Middle Eastern condiment consisting of a mixture of seeds, nuts, and spices, toasted and ground together into one perfect mix. Dukkah is derived from the Arabic word “to pound,” because it was originally made with mortar and pestle, and the texture is never supposed to be too fine; it’s meant to be crumbly, rough, and crunchy.  Sprinkle it over salads, grilled vegetables, grilled seafood and dips such as hummus. This recipe calls for pistachios, but hazelnuts, almonds, peanuts, or cashews can be substituted.

Preheat the oven or your grill to 300°F.  Evenly spread out the pistachios, cumin, coriander and sesame seeds on a small baking sheet or cast iron pan. Toast, stirring several times, for about 7-10 minutes or until the sesame is golden brown and the spices are fragrant. Transfer the mixture to a large plate and let cool completely. 

Transfer everything to a small food processor. Pulse for about 15-30 seconds or until the mix is coarsely ground, but not yet fine. You want the texture of rough sand. Add the mix to a bowl or jar and add the salt and cayenne. Mix or shake to combine. Taste, and add more salt as needed. Store this in an air-tight container in a cool, dry place for up to 2 weeks. 


Grilled Watermelon Halloumi Skewers
 

Grilling imparts a smoky depth to the classic combination of salty, tangy halloumi and juicy, sweet watermelon, creating an irresistible appetizer perfect for summer barbecues. Originating from Cyprus, halloumi is a semi-hard cheese, traditionally made with sheep and/or goat's milk. Its distinctively firm texture allows it to retain its shape when cooked, making it exceptionally well-suited for the grill.

Prepare the grill for direct grilling over a medium-hot fire, about 400 to 450°F. A charcoal fire is recommended.

Whisk together the zest, juice, honey and basil in a small bowl until the honey is dissolved. Set aside. 

On each skewer, alternately thread 5 pieces of watermelon and 3 pieces of halloumi. Spritz or brush the assembled skewers with olive oil. Season with a bit of ground black pepper.

Grill the skewers for 2 to 3 minutes per side, turning the skewers until the melon  and the cheese are golden brown and caramelized. Remove skewers to a platter, drizzle with the dressing and sprinkle with some of the dukkah.