Grilled Halloumi and Vegetable Skewers

Name: Grilled Halloumi and Vegetable Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 400 g halloumi cheese (block, cut into 16 equal cubes); 2 pcs bell pepper (large, assorted colors, cut into 1-inch squares); 2 pcs zucchini (medium, cut into 1/2-inch thick half-moons); 1 pcs red onion (large, cut into 1-inch chunks, layers separated); 3 tbsp olive oil (for brushing and marinade); 2 tbsp lemon juice (freshly squeezed); 1 tsp dried oregano; 1 pinch salt; 1 pinch black pepper (freshly ground); 2 pcs garlic (cloves, minced)

RATING

4.4/5(87)

TASTE SCORE

9/10

Golden, crispy-edged halloumi cheese threaded onto skewers with colorful bell peppers, zucchini, and red onion, all kissed with smoky char from the grill. A quick, satisfying vegetarian main that feels special yet comes together in under 30 minutes. Serve with warm pita or a lemony herb salad.

PREP

15m

COOK

10m

SERVES

2 PIECE

463 cal

SERVINGS

METHOD · 7 STEPS

prep · ~30 min
Soak bamboo skewers if using.
Submerge 8 bamboo skewers in water for 30 minutes to prevent burning on the grill. Skip this step if using metal skewers.
mix · ~2 min
Make the marinade.
1.In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
2.Set aside 1 tablespoon of this mixture for basting later.
prep · ~5 min
Cut the halloumi and vegetables.
1.Cut the halloumi block into 16 even cubes.
2.Cut bell peppers into 1-inch squares.
3.Slice zucchini into 1/2-inch thick half-moons.
4.Cut red onion into 1-inch chunks and gently separate layers.
TIPKeep halloumi cubes slightly larger than vegetables — they hold their shape better on the grill.
mix · ~1 min
Toss vegetables in the marinade.
Add the bell pepper, zucchini, and red onion pieces to the bowl with the marinade. Toss well to coat evenly. Keep the halloumi separate for now — it absorbs marinade quickly and can get too salty.
assemble · ~4 min
Thread the skewers.
Alternate threading halloumi cubes, bell pepper, zucchini, and red onion onto each skewer. Aim for 2 pieces of halloumi and an even mix of vegetables per skewer. Pack them snug but not tight — they should touch so flavors meld.
TIPLeave a small gap at both ends of the skewer for easy handling.
grill · ~10 min
Grill the skewers over high heat.
1.Preheat a grill or grill pan over medium-high heat until very hot.
2.Place skewers on the grill and cook 2-3 minutes per side, rotating carefully with tongs.
3.Halloumi should be golden with dark char marks, and vegetables tender-crisp — about 8-10 minutes total.
4.Brush once with reserved marinade halfway through grilling.
TIPDon't move the skewers for the first 2 minutes — halloumi needs uninterrupted contact to develop a crust.
serve · ~1 min
Serve immediately.
Slide skewers onto a platter. Drizzle with any remaining lemon juice and a final pinch of dried oregano if desired. Best eaten hot while the cheese is still warm and squeaky.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut halloumi into uniform 1-inch cubes so they cook evenly and develop a crust.
2
Pat halloumi dry with paper towels before grilling to remove excess brine and promote browning.
3
Thread vegetables and halloumi snugly but not tightly — space helps heat circulate and prevents steaming.
4
Avoid moving skewers for the first 2 minutes on the grill; halloumi needs undisturbed contact to form a golden crust.
5
Use metal skewers or pre-soaked bamboo skewers to prevent burning on a hot grill.
6
Drizzle skewers with fresh lemon juice right after grilling to brighten the salty, rich halloumi.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace the olive oil marinade with a light spray of oil and a splash of lemon juice; reduces fat while keeping the halloumi crispy and vegetables tender.

high protein

High-protein

Add 200g of chicken breast cubes (marinated separately) to the skewers; grill until chicken reaches 165°F for a heartier meal.

vegan

Vegan

Substitute halloumi with firm tofu or extra-firm paneer, pressed and cubed; marinate tofu in the same mixture and grill until marked.

low carb

Low-carb

Skip the pita and serve skewers over a bed of arugula or mixed greens tossed with lemon vinaigrette; keeps carb count minimal.

spicy

Spicy

Add 1/2 teaspoon of red pepper flakes or a minced fresh chili to the marinade for a smoky heat that complements the halloumi.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Bone-Supporting Calcium

Halloumi cheese provides a substantial amount of calcium from dairy, supporting strong bones and teeth.

✓

Packed with Antioxidants

Bell peppers and zucchini deliver vitamin C and beta-carotene, antioxidants that help protect cells from oxidative stress.

✓

Low in Carbs, High in Satisfaction

This dish is naturally low in carbohydrates, making it a filling option for those monitoring their blood sugar or carb intake.

✓

Good Source of Healthy Fats

Olive oil provides monounsaturated fats that support heart health and help absorb fat-soluble vitamins from the vegetables.

QUESTIONS?

Frequently asked questions

Halloumi absorbs liquid quickly and can become overly salty and soggy if marinated with vegetables; tossing it separately right before grilling or keeping it dry ensures a firm, golden crust.