Grilling halloumi on skewers sounds simple until you try it. I’ve been there, standing over a hot grill, watching chunks of halloumi crumble before they ever meet the flames. It’s frustrating and wasteful. Over the years, I’ve picked up tips and techniques that stop the breaking and keep the halloumi in perfect shape. This guide shares everything I’ve learned so you can enjoy sturdy, golden skewers every time.
Why Halloumi Breaks On Skewers
Halloumi is a semi-hard cheese, but it’s not invincible. When cut too thinly or handled roughly, it tends to split. The issue often comes down to moisture, knife technique, and heat. Halloumi contains pockets of whey, and if it’s too wet or too soft, the cubes can tear as you push the skewer through.
I’ve made the mistake of using halloumi straight from the packet, expecting it to hold its shape. It didn’t. The pieces stuck to the skewer and crumbled apart. Understanding these factors helped me adjust my approach.
Choosing The Right Halloumi For Skewers
Not all halloumi behaves the same. Brands vary in texture and firmness. Look for blocks labelled as “firm” or “grilling cheese.” Supermarket halloumi from Cyprus often has a tighter, springier texture, which holds up well on skewers. Avoid softer halloumi-style cheeses. I once tried a flavoured version with basil, and it fell apart instantly. Stick to plain, full-fat halloumi in vacuum-sealed packaging. It’s denser and easier to work with.
Preparing Halloumi To Prevent Breaking
Drain And Dry The Cheese
When I open a pack of halloumi, I always drain the brine and pat it dry with kitchen paper. Excess moisture makes the cheese slippery and harder to skewer. Letting it sit for 10 minutes on a clean tea towel can help it firm up further.
Cut Halloumi Into Larger Chunks
Thin slices are tempting for aesthetic reasons, but they’re prone to splitting. I cut halloumi into chunks roughly 2.5 cm thick. This size gives the pieces enough strength to withstand skewering and grilling. I use a sharp knife and a steady hand, slicing straight down without sawing back and forth. Clean cuts reduce stress on the cheese.
The Best Skewers To Use With Halloumi
Wooden skewers can work, but metal ones are sturdier and better, also for the environment. If you’re using wooden skewers, soak them in water for at least 30 minutes to stop them burning. Flat metal skewers prevent the pieces from spinning around. I noticed this when I upgraded from round bamboo sticks; the cheese stayed put and cooked evenly.
How To Skewer Halloumi Without It Breaking
Use A Gentle Twisting Motion
Instead of forcing the skewer straight through, I angle the point and twist it gently as I push. This reduces pressure on the halloumi and lowers the chance of cracks. I also hold each piece close to where the skewer enters to support it. Pushing from the edges often causes breaks.
Leave Space Between The Pieces
Packing chunks too tightly creates stress along the skewer. I leave a small gap between each piece, about 0.5 cm. This helps the heat circulate during grilling and stops sticking.
Marinating Halloumi For Skewers
Marinades can add flavour, but they also soften the cheese slightly. I keep marinades light and avoid acidic ingredients like lemon juice before skewering. Olive oil, dried herbs, and a little smoked paprika work well. I brush the marinade on after the halloumi is on the skewer. This way, the pieces stay firm and don’t get slippery.
Grilling Halloumi Skewers Without Losing Pieces
Preheat Your Grill Or Pan
A properly heated surface sears the outside quickly, forming a light crust that helps the halloumi hold its shape. I always preheat the grill or griddle pan to medium-high until it’s evenly hot and shimmering, then brush or rub a little neutral oil over the grates to prevent sticking and tearing when turning the skewers later.
Avoid Overturning The Skewers
I let each side cook for 2–3 minutes until golden brown and slightly crisp before turning them carefully. I avoid flipping too often because that weakens the structure and may make the cheese crumble. I also use long tongs to support both ends of the skewer while turning, which keeps the pieces steady and helps maintain their alignment.
Serving Suggestions For Halloumi Skewers
I often pair halloumi skewers with grilled vegetables like peppers, courgettes, and red onions. They add colour and texture. For a simple meal, I serve them over couscous with a drizzle of yoghurt and mint sauce. For a barbecue, they work well alongside chicken skewers. Guests are always surprised at how well the halloumi holds together.
Common Mistakes To Avoid With Halloumi On Skewers
- Cutting the halloumi too small – stick to larger chunks.
- Skipping the drying step – excess moisture makes breaking more likely.
- Forcing the skewer through – use a slow twisting motion.
- Using cold halloumi – let it warm slightly to room temperature before skewering.
My Thoughts On Keeping Halloumi Intact On Skewers
With the right technique, halloumi skewers are easy to make. I used to dread the sight of broken cheese on the grill, but these simple adjustments changed everything. From choosing firm halloumi to skewering gently and grilling with care, each step adds up to success. Next time you’re planning a barbecue or a quick midweek meal, give these tips a try. You’ll get golden, intact halloumi skewers that hold their shape beautifully and taste fantastic.