Holiday Cocktail Party Halloumi and Grape Skewers

Name: Holiday Cocktail Party Halloumi and Grape Skewers
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (560 g) halloumi cheese, cut into 48 cubes, roughly ¾-inch (2 cm) each, patted dry; 1½ cup (225 g) red grapes, rinsed and patted dry; 3 tablespoon (45 ml) raw honey; 2 tablespoon (6 g) fresh thyme sprigs, leaves stripped from stems; 2 tablespoon (30 ml) extra-virgin olive oil; to taste freshly ground black pepper; to taste fleur de sel or sea salt

From the MyKitchenBank Kitchen

Elegant Mediterranean appetizers featuring grilled halloumi cheese and red grapes threaded onto skewers, brushed with honey and fresh thyme. The contrasting textures—crispy exteriors and creamy interiors—pair beautifully with the burst of juicy grapes. Perfect for holiday cocktail parties, these skewers are served warm and can be assembled ahead of time.

Prep: 20 min
Cook: 8 min
Wait: 10 min
Total: 38 min
Makes: 24 skewers (2 per person as an appetizer)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes, or use metal skewers
Pat halloumi dry before cutting to ensure even browning
Have all ingredients prepped and within arm's reach of the grill
Preheat grill to medium-high heat for at least 10 minutes

1
Prepare skewers and cheese
- If using wooden skewers, submerge them in water and let soak for at least 30 minutes.
- Cut the halloumi cheese into 48 cubes, roughly ¾-inch (2 cm) each.
- Pat each cube dry with paper towels—this is essential for achieving a golden, crispy exterior on the grill.
- Set aside on a clean plate.
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Ready when: Cheese is dry to the touch
Tip: Wet cheese will steam on the grill instead of browning. Pat thoroughly.
2
Make honey-thyme glaze
- In a small bowl, combine the honey, stripped thyme leaves, and olive oil.
- Whisk together until well blended.
- Season lightly with fleur de sel and freshly ground black pepper to taste.
- Set aside.
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Tip: Warm honey mixes more easily; if your honey is thick, warm it gently first.
3
Thread skewers
- Working with one skewer at a time, thread the halloumi and grapes alternately onto each skewer, starting and ending with cheese: cheese, grape, cheese, grape, cheese, grape, cheese, grape, cheese.
- This creates a balanced appearance.
- You should fit roughly 4 cheese cubes and 3 grapes per skewer.
- Repeat with all remaining skewers until you have 24 filled skewers.
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Ready when: All 24 skewers are threaded and ready to grill
Tip: Keep grapes cool before threading so they don't split. If a grape tears, replace it.
4
Preheat grillOven 400°F / 205°C
- Preheat your grill (charcoal or gas) or grill pan on the stovetop to medium-high heat (about 400°F / 200°C).
- If using a grill pan indoors, heat it on the stovetop over medium-high heat for at least 3 minutes until it's very hot and just begins to smoke lightly.
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Ready when: Grill grates are hot enough that water droplets sizzle immediately
Tip: An adequately preheated grill prevents sticking and ensures even cooking.
5
Brush and season skewers
- Using a pastry brush or spoon, lightly brush all sides of each skewer with the honey-thyme glaze, reserving about 1 tablespoon (15 ml) for finishing.
- Sprinkle with a small pinch of fleur de sel and black pepper just before grilling.
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Ready when: All skewers are evenly coated with glaze
Tip: Don't over-brush—a light coating prevents burning while allowing browning.
6
Grill skewers
- Place the prepared skewers directly on the hot grill grates, leaving about ½-inch (1 cm) space between them.
- Grill for 3 to 4 minutes on the first side without moving them, allowing the halloumi to develop golden-brown char marks.
- Using tongs, carefully turn each skewer and grill the opposite side for another 3 to 4 minutes until the cheese is golden on two sides and the grapes are lightly charred and blistered.
- The total cooking time is 6 to 8 minutes.
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Ready when: Halloumi is deep golden brown with slight char; grapes are wrinkled and blistered on the surface
Tip: Don't flip too early—let the cheese develop a crust for better texture and flavor.
7
Finish and rest
- Transfer the grilled skewers to a serving platter.
- While still warm, brush them with the reserved honey-thyme glaze and sprinkle with a pinch of fleur de sel and freshly cracked black pepper.
- Let rest for 2 minutes before serving to allow flavors to settle.
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Ready when: Skewers are warm and glistening with glaze
Tip: Adding the finishing glaze after cooking ensures the honey doesn't burn on the grill.

Good to know

Tips

For a larger party, double the recipe—these skewers grill quickly and cook in batches easily.
Soak wooden skewers thoroughly to prevent charring on the ends; metal skewers eliminate this step.
Thread grapes carefully to avoid splitting the skin, which releases juice and can cause flare-ups on the grill.
Serve with cocktails, white wine, or a chilled rosé—the wine's acidity complements the salty cheese and sweet grapes beautifully.

Make ahead

Assemble skewers (Step 3) up to 4 hours ahead. Cover with plastic wrap and refrigerate. Bring to room temperature for 15 minutes before grilling. The glaze can be made up to 1 day ahead and stored in a sealed jar in the refrigerator; stir well before using.

Storage & reheating

Serve warm immediately after grilling for best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the grill for 1 to 2 minutes per side, or in a 300°F (150°C) oven for 3 to 5 minutes until warmed through. Do not freeze, as the texture of both halloumi and grapes will degrade.

Substitutions

red grapes → Cherry tomatoes or figs (cut into halves). Both have similar sweetness and tartness. Figs add earthiness; tomatoes keep the dish fresher and lighter.
fresh thyme sprigs → Fresh oregano or fresh mint. Oregano brings Mediterranean warmth; mint adds brightness. Use the same quantity.
raw honey → Balsamic glaze or maple syrup. Balsamic adds complexity and slight tanginess; maple syrup offers warmth. Both work equally well.
halloumi cheese → Saganaki or firm feta cheese. Both have high melting points. Saganaki is nearly identical in texture; feta is softer but still grill-worthy.