Whisk together olive oil, garlic, thyme and salt. Toss with pluots and cheese, chill 1 hour, stirring occasionally.
Preheat grill or grill pan over medium-high heat. Skewer alternating pluot and cheese pieces on eight 8-inch skewers. Reserve marinade.
Grill skewers 2 minutes on each side or until charred.
Serve skewers and lemon wedges on a bed of baby arugula drizzled with reserved marinade.