Grilled halloumi skewers with honey, thyme and lemon sauce

  • Preparation 40 min
  • Cooking 8 min
  • Servings 4
  • Freezing I do not suggest

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For the honey-thyme-lemon sauce (double quantity)

  • ¼ cup (60 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) honey
  • 2 tbsp (30 ml) fresh lemon juice
  • Zest of 1 lemon
  • 1 tsp (5 ml) fresh thyme leaves, stripped
  • 1 tbsp (15 ml) dried oregano
  • 2 tsp (10 ml) smoked paprika
  • ½ tsp (2 ml) red pepper flakes
  • ¼ tsp (1 ml) salt
  • ¼ tsp (1 ml) freshly ground black pepper

For the skewers

  • 450 g (1 lb) halloumi, cut into thick 2 cm (about ¾ inch) slices

For garnish

  • Fresh parsley torn by hand, to taste

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Preparation

  • Prepare the sauce: in a bowl, whisk together olive oil, honey, lemon juice and zest, fresh thyme leaves, dried oregano, smoked paprika, red pepper flakes, salt and pepper. Divide into two equal portions: one for marinade, one for serving. Reserve the serving portion at room temperature.
  • Thoroughly pat dry the halloumi slices with paper towels to remove all excess moisture. This is essential for the sauce to adhere and for the halloumi to sear instead of releasing water.
  • Thread halloumi onto skewers (optional. It’s pretty and practical, but you can also place the slices directly on the grill). Brush generously with the marinade portion. Let sit 30 minutes at room temperature (halloumi must absolutely be at room temperature before cooking).
  • Preheat BBQ to maximum power. Place a reusable grilling sheet (Cookina style) on the grill and let it heat for 2 minutes.
  • Place skewers on the hot sheet. Cook 3 to 4 minutes per side, until halloumi is well golden and starts to melt slightly.
  • Place on a serving plate and generously coat with the reserved sauce. Garnish abundantly with fresh parsley torn by hand and serve immediately.