Grilled halloumi and vegetable skewers are the kind of weeknight meal that feels like a treat without any fuss. The salty, squeaky halloumi gets golden and crisp on the outside while staying tender inside. Paired with juicy peppers, zucchini, and onions, every bite hits that sweet spot between fresh and hearty.
You can prep everything ahead, grill in minutes, and serve with a simple sauce or flatbread. It’s satisfying, colorful, and easy to build for any crowd.
What Makes This Special
Halloumi is a superstar cheese for grilling because it holds its shape and doesn’t melt all over. That means you get a great sear and plenty of texture.
The vegetables bring natural sweetness and color, and they soak up the marinade beautifully. You can cook these skewers on an outdoor grill, a grill pan, or even under the broiler, so the recipe works year-round. Plus, it’s naturally high in protein and easy to adapt for different diets.
Shopping List
- Halloumi cheese (about 14 oz), cut into 1.25-inch cubes
- Bell peppers (2–3, mixed colors), cut into 1.5-inch pieces
- Zucchini (2 medium), cut into 1/2-inch thick half-moons or chunks
- Red onion (1 large), cut into 1.5-inch wedges
- Cherry tomatoes (1 pint), whole
- Olive oil (about 1/4 cup)
- Lemon (1–2, for zest and juice)
- Garlic (2–3 cloves), minced
- Dried oregano (1–2 teaspoons)
- Smoked paprika (1 teaspoon), optional but great for depth
- Fresh parsley or mint (a small bunch), chopped for garnish
- Kosher salt and black pepper
- Red pepper flakes (optional, for heat)
- Wooden or metal skewers (if wooden, soak before grilling)
- Optional for serving: warm pita or flatbread, tzatziki or yogurt sauce, cooked couscous or quinoa
How to Make It
- Prep the skewers. If using wooden skewers, soak them in water for at least 20–30 minutes to prevent burning.
Metal skewers can be used as is.
- Make the marinade. In a large bowl, whisk together olive oil, lemon zest and juice, minced garlic, dried oregano, smoked paprika, a pinch of red pepper flakes, salt, and pepper. Taste and adjust salt and acidity.
- Cut the ingredients. Slice halloumi into sturdy cubes. Cut peppers, zucchini, and onion into chunky, even pieces so they cook at the same rate.
Leave cherry tomatoes whole.
- Marinate gently. Add the vegetables and halloumi to the bowl and toss carefully to coat. Halloumi is firm, but avoid rough stirring so it doesn’t crumble. Let it sit 15–20 minutes while you heat the grill.
- Preheat the grill. Heat an outdoor grill or grill pan to medium-high.
Oil the grates or pan lightly to reduce sticking.
- Assemble the skewers. Thread alternating pieces of halloumi, peppers, zucchini, onion, and tomatoes. Don’t pack them too tightly; a bit of space helps everything char nicely.
- Grill to golden. Place skewers on the hot grill. Cook 8–12 minutes total, turning every 2–3 minutes.
You want deep grill marks on the halloumi and tender-crisp veggies. Avoid overcooking, which can dry out the cheese.
- Finish with brightness. Transfer to a platter. Squeeze more lemon over the top and sprinkle with chopped parsley or mint.
Drizzle a little extra olive oil if you like.
- Serve right away. Pair with warm pita, a dollop of tzatziki or garlicky yogurt, and a simple grain like couscous. A crisp salad on the side rounds it out.
Storage Instructions
These skewers are best fresh, but leftovers can be stored. Let them cool, then place in an airtight container for up to 3 days in the refrigerator.
The halloumi will firm up as it chills, so reheat gently in a skillet or on a warm grill to bring back some of the softness. Avoid microwaving for too long; it can make the cheese rubbery. If you’re storing components separately, keep the halloumi and veggies in separate containers to maintain texture.
Benefits of This Recipe
- Quick and flexible: Minimal prep, cooks fast, and works with a grill, grill pan, or broiler.
- High protein, vegetarian-friendly: Halloumi delivers satisfying protein and a rich, savory bite.
- Colorful and nutrient-dense: A mix of vegetables provides fiber, vitamins, and antioxidants.
- Great for entertaining: Skewers are portable, customizable, and look impressive on a platter.
- Make-ahead friendly: Prep and marinate in advance; assemble and grill when ready to eat.
What Not to Do
- Don’t skip soaking wooden skewers. They’ll burn fast and crumble if dry.
- Don’t cut pieces too small. Small chunks fall apart or overcook before the halloumi browns.
- Don’t blast on high heat the whole time. Medium-high gives you char without scorching.
- Don’t overcrowd the skewers. Airflow is key to even browning and faster cooking.
- Don’t walk away. Halloumi goes from perfect to too dark quickly; turn it every couple of minutes.
Recipe Variations
- Mediterranean herb twist: Add fresh oregano and thyme to the marinade and serve with a lemony yogurt sauce.
- Spicy harissa style: Whisk a spoonful of harissa paste into the marinade and finish with cilantro and lime.
- Balsamic glaze: Swap lemon for balsamic vinegar and a touch of honey.
Brush extra glaze on right off the grill.
- Veggie swap: Try mushrooms, eggplant, or parboiled baby potatoes. Keep pieces chunky so they don’t overcook.
- Grain bowl meal: Slide grilled pieces off the skewers onto farro or quinoa with arugula, olives, and a drizzle of tahini-lemon sauce.
- Vegan option: Replace halloumi with extra-firm tofu, pressed and marinated longer. Grill until crisp and well marked.
FAQ
What is halloumi, and why doesn’t it melt?
Halloumi is a firm, brined cheese from Cyprus made to hold its shape at high heat.
Its lower moisture and unique curd structure prevent it from melting like cheddar or mozzarella. Instead, it browns beautifully on the grill and stays pleasantly chewy.
Can I make these without an outdoor grill?
Yes. A stovetop grill pan works great, or use the oven broiler on high.
Place skewers on a foil-lined sheet, set the rack a few inches from the broiler, and turn every couple of minutes until charred and tender.
How do I keep halloumi from sticking?
Start with a clean, well-oiled grill or pan and preheat properly. Lightly oil the halloumi and veggies in the marinade, and avoid moving them too soon—once a sear forms, they release more easily. A thin metal spatula helps with turning.
Can I marinate halloumi overnight?
Short marinating is best, about 15–30 minutes.
Halloumi is already salty, so long marinating can make it too salty and break down the texture. If you want more flavor, brush with extra marinade during grilling and finish with fresh herbs and lemon.
What should I serve with these skewers?
Keep it simple: warm pita or flatbread, a tangy yogurt or tzatziki, and a crisp salad. For something heartier, serve over couscous, quinoa, or rice with olives and a squeeze of lemon.
Can I prep this ahead for a party?
Absolutely.
Cut the vegetables and halloumi a few hours in advance and store separately. Marinate up to an hour before grilling, thread onto skewers, and cook just before serving for the best texture.
How do I make it gluten-free?
The skewers themselves are naturally gluten-free. Just check labels on any sauces or flatbreads and serve with gluten-free grains like quinoa or rice.
What if I don’t eat dairy?
Use extra-firm tofu or a plant-based grilling cheese alternative.
Press tofu to remove moisture, marinate longer for flavor, and grill until well-browned on all sides.
In Conclusion
Grilled halloumi and vegetable skewers deliver big flavor with minimal effort. They’re colorful, satisfying, and unfussy enough for any night of the week. With a bright marinade, a hot grill, and a few fresh herbs, you’ll have a plate that feels special without being complicated.
Serve them hot, add a lemon wedge, and enjoy a meal that’s both simple and memorable.
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