Michael Symon’s Grilled Halloumi and Watermelon Kebobs | Symon Dinner’s Cooking Out | Food Network

A drizzle of hot honey and a sprinkle of fresh mint takes these salty, sweet Grilled Halloumi and Watermelon Kebobs to the next level!
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Grilled Halloumi and Watermelon Kebobs
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 servings

Ingredients

2 cups cubed halloumi
2 cups cubed watermelon
Olive oil
Freshly cracked black pepper
Hot honey, to serve
Fresh mint leaves, to serve

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.

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Michael Symon’s Grilled Halloumi and Watermelon Kebobs | Symon Dinner’s Cooking Out | Food Network