Grilled Halloumi and Watermelon Kabobs with Mint Pistachio Drizzle

• Canola oil
• 1 (8.8 oz) oz pkg halloumi, cut into approx. 1-inch cubes (about 9 total)
• 1 half small seedless watermelon, rind removed and cut into approx. 1-inch cubes (8 total)*
• ⅓ c fresh mint leaves
• 3 tbsp roasted salted pistachios
• ½ tsp kosher salt
• 2 limes, divided
• ½ c extra virgin olive oil

Prepare outdoor grill to high heat. Clean grill grates well and brush with canola oil.

Thread halloumi and watermelon cubes on wooden skewers and set aside.

Combine mint, pistachios, juice of 1 lime (about 2 tbsp) and salt in a food processor and pulse for 30-45 seconds, or until pistachios are finely chopped but still visible. Add olive oil and pulse 1 time just to combine. Cut remaining lime into wedges.

Place skewers on grill and cook undisturbed until lightly charred on all sides, about 1 minute per side. Transfer to serving tray and spoon over mint pistachio drizzle. Serve immediately with lime wedges on side.

*Watermelon and Halloumi cubes should be roughly the same size to ensure equal surface area on the grill.