Grilled Halloumi Skewers
Golden, squeaky halloumi cubes threaded onto skewers with colorful bell peppers and onions, kissed by the grill until beautifully charred. A quick, protein-packed appetizer or side that brings a taste of the Mediterranean to your Indian table. Ready in under 30 minutes with a zippy lemon-herb finish.
For 4 servings
- prep
Soak the wooden skewers.
If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning on the grill. If using metal skewers, skip this step.
- mix
Make the herb marinade.
1.In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.2.Add the halloumi cubes, bell pepper squares, onion chunks, and cherry tomatoes to the bowl.3.Toss gently until everything is evenly coated with the marinade.TIPHalloumi is already salty, so go easy with the added salt. - rest · ~10 min
Let the vegetables and cheese marinate briefly.
Allow the mixture to sit for 10 minutes at room temperature so the flavors meld together.
- prep
Thread the skewers.
Alternate threading halloumi cubes, bell pepper squares, onion chunks, and cherry tomatoes onto the soaked skewers. Leave a little space between pieces for even grilling.
TIPDon't pack ingredients too tightly — air circulation helps achieve a beautiful char. - grill · ~10 min
Grill the skewers until golden and charred.
1.Heat a grill pan or outdoor grill over medium-high heat.2.Place the skewers on the hot grill and cook for 2 to 3 minutes per side.3.Turn carefully using tongs until all four sides are golden brown with char marks and the vegetables are slightly softened.TIPWatch for flare-ups if using an outdoor grill — halloumi doesn't melt but its exterior can burn quickly. - garnish
Garnish and serve immediately.
Transfer the hot skewers to a serving platter. Sprinkle generously with chopped fresh coriander and mint. Serve with lemon wedges on the side.
TIPHalloumi is best eaten hot off the grill — it becomes rubbery as it cools.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat halloumi dry before cubing to ensure a good sear and prevent excess moisture on the grill.
- 2Soak wooden skewers for at least 30 minutes to avoid them catching fire over high heat.
- 3Leave a finger's width between pieces on each skewer for even charring and airflow.
- 4Use a grill pan or cast-iron skillet if you don't have an outdoor grill — it works just as well.
- 5Halloumi does not melt, but its exterior burns quickly; watch closely and turn often.
- 6Serve immediately after garnishing — halloumi turns rubbery and loses its squeak as it cools.
Adapt it for your goals.
Smoky-tandoori
Swap oregano for 1 teaspoon garam masala and ½ teaspoon smoked paprika. Add 1 tablespoon yogurt to the marinade for a tandoori-inspired twist that pairs beautifully with mint chutney.
low oilLow-oil
Replace the olive oil marinade with a spritz of cooking spray and a dry rub of black pepper and dried mint. This cuts calories while still allowing good charring.
high proteinHigh-protein
Add chunks of paneer or firm tofu alongside the halloumi for an extra protein boost. Both hold up well on the grill and take on the same lemon-herb flavours.
jainJain
Omit the garlic and onion, and replace red onion with cubes of zucchini or yellow squash. Use asafoetida (hing) in place of garlic for a Jain-friendly version.
veganVegan
Substitute halloumi with extra-firm tofu (pressed and cubed) or a commercial vegan halloumi alternative. Marinate for 20 minutes to allow the lemony-herb flavours to penetrate.
Why this is on our healthy list.
High in Protein
Halloumi cheese is rich in protein, making these skewers a satisfying, muscle-friendly snack or side that helps keep you full longer.
Rich in Vitamin C
Bell peppers and cherry tomatoes provide a healthy dose of vitamin C, which supports immune function and collagen production.
Good Source of Calcium
Halloumi is packed with calcium, essential for strong bones and teeth. Each skewer contributes a notable amount to your daily needs.
Low in Carbohydrates
With no grains or starchy vegetables, this dish is naturally low in carbs, making it suitable for low-carb and keto-friendly eating patterns.
Frequently asked questions
Yes: place the skewers on a lined baking sheet and broil on high for 3–4 minutes per side until golden and charred.
