- Thread the halloumi and cherry tomatoes onto the skewers, alternating between the two, starting and ending with the cheese. Transfer the skewers to a baking sheet and brush with the olive oil.
- Grill the kebabs on the braai, flipping occasionally, until the cheese is charred in spots and beginning to melt, and the tomatoes are about to burst, 3 to 5 minutes.
- Remove from the heat and transfer to a serving dish. Drizzle with lemon juice and garnish with the mint and zest, and serve.