Recipe courtesy of Michael Symon
Grilled Halloumi and Watermelon Kebobs
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 241
- Total Fat
- 18 g
- Saturated Fat
- 12 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 67 mg
- Sodium
- 689 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 241
- Total Fat
- 18 g
- Saturated Fat
- 12 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 67 mg
- Sodium
- 689 mg
Ingredients
Directions
Special equipment:
four 6-inch skewers, soaked in salted water- Set up your grill for direct heat by spreading the coals evenly along the bottom. On each skewer, alternately thread the halloumi and watermelon. Drizzle with olive oil and season with pepper. Place on the grill and char, about 1 minute. Flip and char the other side for 30 to 40 seconds. You are looking for grill marks on the watermelon and for the halloumi to get slightly soft. Remove to a platter and drizzle with hot honey. Sprinkle mint over the top and serve.
