Charred Lemon Halloumi Skewers with Pistachio Dressing
Charred Lemon Halloumi Skewers with Pistachio Dressing feature golden-bronze halloumi cubes and deeply caramelized lemon halves over high-heat grilling. A thick, textured pistachio dressing with herbs pools under the skewers for a bright Mediterranean bite.
Equipment
- 1 cast iron skillet
- 1 food processor
Ingredients
Halloumi skewers
- 2 blocks halloumi cheese Cut into 1.5-inch cubes.
- 2 lemons Halved crosswise.
- 2 tbsp olive oil For tossing and seasoning.
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 0.5 cup shelled pistachios, raw Pulse until coarse sand; stop before paste.
- 0.25 cup fresh parsley leaves
- 0.25 cup fresh mint leaves
- 1 garlic clove Use 1 small clove.
- 4 tbsp olive oil For dressing.
- 2 tbsp lemon juice For dressing.
- 1 tbsp water For dressing consistency.
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 wooden skewers, soaked 30 minutes Soaked before grilling.
Instructions
Make pistachio dressing
- Pulse raw shelled pistachios in a food processor until they resemble coarse sand, stopping before they become paste, for about 5-6 pulses.
- Add parsley leaves, mint leaves, garlic clove, 4 tbsp olive oil, lemon juice, water, salt, and black pepper, then pulse 5-6 times until combined but still textured.
- Check thickness: the dressing should be thick enough to mound on a spoon rather than pour like a vinaigrette.
Season and skewer halloumi
- Toss halloumi cubes with 2 tbsp olive oil, dried oregano, and red pepper flakes until evenly coated.
- Thread halloumi onto soaked wooden skewers, leaving a small gap between cubes so the heat can reach all sides instead of steaming between pieces.
Char lemon and grill halloumi
- Heat a grill or cast iron grill pan to high until smoking, indicating it’s ready for fast charring.
- Place lemon halves cut-side down on the grill and do not move them; cook 2-3 minutes until the cut surface is deeply caramelized and nearly black at the edges.
- Remove the charred lemon halves and set aside for serving.
- Place the halloumi skewers on the grill and cook 2 minutes per side, aiming for clear grill marks and a golden-bronze color without slow, low-temperature melting.
Serve
- Spread pistachio dressing across a serving plate so it pools beneath the skewers.
- Lay the halloumi skewers on top, then squeeze one charred lemon over the skewers.
- Place the remaining charred lemon halves alongside and serve within 5 minutes so the halloumi firms up as it cools.
Notes
Pro tip: soak wooden skewers for 30 minutes so they don’t scorch. Store leftovers in the fridge up to 2 days, but note halloumi will firm and soften as it cools; reheat briefly on a hot grill or in a skillet. Freezing isn’t recommended for best texture. Dietary swap: use vegan “halloumi-style” cheese for a dairy-free version—grill it at the same high heat time to keep structure.