Grilled Halloumi and Vegetable Skewers are a vibrant and satisfying dish featuring the salty, chewy goodness of halloumi cheese paired with colorful, char-grilled vegetables. Perfect for summer grilling, vegetarian meals, or Mediterranean-inspired feasts, these skewers are easy to prepare and bursting with flavor from a simple herb marinade.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
halloumi cheesebell peppers (red, yellow, green)zucchinired onioncherry tomatoesolive oillemon juicegarlicdried oreganofresh parsley (for garnish)salt and black pepperwooden or metal skewers
directions
Soak wooden skewers in water for 30 minutes to prevent burning (if using metal skewers, skip this step).
Cut halloumi into bite-sized cubes.
Chop bell peppers, zucchini, and red onion into similar-sized chunks.
In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the marinade.
Add the halloumi and vegetables to the marinade, toss to coat, and let sit for 20-30 minutes.
Thread halloumi and vegetables alternately onto the skewers.
Preheat a grill or grill pan to medium-high heat.
Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly charred and the halloumi is golden.
Garnish with fresh parsley before serving.
Servings and timing
This recipe makes approximately 6 skewers.Serving size: 1 skewerPreparation time: 20 minutesMarinating time: 20-30 minutesGrilling time: 10 minutesTotal time: 50-60 minutes
Variations
Add mushrooms or eggplant for extra veggie variety.
Swap halloumi with tofu or paneer for different textures.
Use a balsamic glaze or chimichurri sauce for extra flavor.
Try grilling on a stovetop grill pan during colder months.
storage/reheating
Store leftover skewers in an airtight container in the refrigerator for up to 3 days.Reheat on a grill or in the oven at 350°F (175°C) for 5-10 minutes until warmed through.Not suitable for freezing due to halloumi’s texture changes.
FAQs
Can I prepare the skewers ahead of time?
Yes, you can assemble and marinate the skewers up to 24 hours in advance and refrigerate until ready to grill.
What does halloumi taste like?
Halloumi has a firm, chewy texture with a salty and slightly tangy flavor that holds up well to grilling.
Is this dish gluten-free?
Yes, as long as all ingredients and condiments used are gluten-free.
Can I cook these skewers in the oven?
Yes, bake at 400°F (200°C) for 20-25 minutes, turning halfway through.
What’s the best way to cut halloumi?
Use a sharp knife to cut it into cubes, avoiding crumbling.
Why soak wooden skewers?
Soaking prevents them from burning on the grill.
Can I add meat to these skewers?
Yes, grilled chicken or shrimp can be added for a mixed skewer option.
Is halloumi healthy?
Halloumi is high in protein and calcium but also relatively high in salt and fat, so enjoy in moderation.
How do I keep halloumi from sticking to the grill?
Lightly oil the grill grates or brush the halloumi with oil before grilling.
Can I use frozen vegetables?
Fresh is best for texture, but thawed and well-drained frozen veggies can work in a pinch.
Conclusion
Grilled Halloumi and Vegetable Skewers are a flavorful, hearty, and colorful way to enjoy a meatless meal or elevate your BBQ spread. With their perfect blend of smoky vegetables and golden, crispy halloumi, these skewers offer a satisfying bite every time. Whether you’re grilling for a crowd or whipping up a quick weekday dinner, this recipe is sure to impress.
Print
Grilled Halloumi and Vegetable Skewers
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20–25 mins (plus marinade time)
- Yield: 6–8 servings
- Category: Main or Side Dish
- Method: Grilling
- Cuisine: Mediterranean/Greek
- Diet: Vegetarian
Description
Grilled halloumi cheese and colorful seasonal vegetables, marinated in a bright Greek-style vinaigrette, skewered and grilled to golden perfection for a satisfying vegetarian dish.
Ingredients
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice (from 1 lemon) + extra wedges
- 2 tablespoons red wine vinegar
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon chopped fresh mint
- Salt & pepper, to taste
- 1 lb halloumi cheese, cut into ¾‑inch cubes
- 2 medium zucchini, sliced into ½‑inch rounds
- 2 medium red onions, cut into ¾‑inch chunks
- 1 pint grape or cherry tomatoes
- Optional: tzatziki and warmed pita for serving
Instructions
- Whisk olive oil, lemon juice, vinegar, garlic, oregano, mint, salt, and pepper in a large bowl.
- Add halloumi, zucchini, onions, and tomatoes; toss to coat.
- Thread cheese and veggies onto soaked skewers, alternating pieces.
- Preheat grill over direct medium-high heat; clean and oil grate.
- Grill skewers 3–5 minutes per side until cheese is browned and veggies are tender.
- Transfer to platter, squeeze lemon wedges over top, and serve immediately with optional tzatziki and pita.
Notes
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- For even cooking, cut all ingredients into similar-sized pieces.
- Use a spatula when flipping to prevent cheese from sticking.
- Serve hot off the grill—halloumi firms up as it cools.