Vegetable skewers with halloumi cheese make a delicious vegetarian meal for grilling season! Halloumi has a high melting point, making it an ideal addition to Mediterranean vegetable kabobs tossed in a Greek-inspired marinade.
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Hello-umi Veg World! (Eh, not my best, but I tried.) Are you all familiar with halloumi cheese?
My first experience with this semi-hard, brined cheese was on my honeymoon in Australia. Will and I would walk across the street from our hotel in Sydney to enjoy breakfast at a small food stand inside the Queen Victoria building.
Almost every day, we ordered halloumi breakfast sandwiches that came with a side of shredded cabbage salad and cappuccinos (dusted with shaved chocolate…the Aussie way, of course!). This meal was so delicious that we still regularly bring it up in conversation with each other over a year later.
So of course, as soon as I came back from Oz, I knew I had to make a Veg World recipe with halloumi. Can you believe it’s taken me this long?! (PS – for another recipe that was inspired by our trip, check out the Fudgy Beet Brownies!)
For those of you who aren’t familiar with halloumi, it originated in Cyprus and is typically made from a combination of goat and sheep’s milk. It has a strong, salty flavor, thanks to its brine, that’s reminiscent of feta.
Besides having a fantastic taste, halloumi has a high melting point, so it’s often used as a vegetarian meat substitute for grilling (it’s high in protein too). I hope these vegetable skewers with halloumi become a summer BBQ staple for you! You should also check out the Halloumi Sandwiches with Veggies and Pesto if you like this recipe.
- You can find halloumi cheese at most specialty stores and some other grocery stores, including Trader Joe’s! I was able to find it at a local grocery store here in Minnesota (Kowalski’s).
- I used a Greek marinade for this recipe, featuring olive oil, lemon, oregano, garlic, and parsley. Feel free to add some more herbs, salt, and pepper, but go easy on the salt. Halloumi is already very salty and doesn’t need much more.
- To make vegetable skewers with halloumi, dice the cheese into cubes and cut the veggies so that they are about the same size as each other. You want them to cook evenly. Feel free to sub other veggies in this recipe, but remember that cooking times will vary, especially if you use root veggies or potatoes.
- These veggie kabobs taste best when the ingredients sit in the marinade for at least 30 minutes. You can also make this recipe in advance. The ingredients can be prepped up to 12 hours before you plan to eat (keep in the fridge in a bowl covered with plastic wrap). Wait to thread the skewers until just before cooking.
- I like to use stainless steel skewers and nonstick mesh grill mats. Bamboo/wooden skewers also work, but be sure to soak them in water for a half hour before you use them to prevent burning.
Vegetable skewers with halloumi can stand alone as an amazing meal, but they taste especially delicious with a drizzle of balsamic reduction, pesto, chimichurri, or Tzatziki.
More Grilled Vegetable Recipes
- Grilled Wedge Salad with Yogurt Blue Cheese Dressing
- Easy Italian Zucchini Kabobs
- Grilled Stuffed Mushrooms with Caprese Salad
- Grilled Broccolini with Lemon and Parmesan
- Garlic Rosemary Grilled Cauliflower Foil Packets
- Grilled Crispy Buffalo Cauliflower Lettuce Cups
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Grilled Vegetable Skewers with Halloumi
- 2 9-ounce blocks halloumi cheese - brine drained
- 2 cups cherry tomatoes
- 1 red onion
- 1 bell pepper
- 1 zucchini
- Pesto, chimichurri, balsamic reduction, or Tzatziki - for serving
For the marinade
- ¼ cup olive oil
- 1 lemon - juiced
- 3 cloves garlic - minced
- 2 tablespoon fresh oregano - chopped
- 2 tablespoon fresh parsley - chopped
- Dice the halloumi into ~1-inch cubes, large enough to slide onto skewers without falling apart. Keep the tomatoes intact, cut the red onion and pepper into squares, and slice the zucchini into circles or ribbons. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, and parsley. Add some salt and pepper to taste (keep in mind that halloumi is already very salty). Place the veggies into the bowl with the marinade and toss until coated. Cover with plastic wrap, and refrigerate for at least 30 minutes and up to 12 hours in advance.
- When you are ready to prepare the skewers, preheat the grill to medium. Thread 12 skewers with the marinated veggies and halloumi. Cook under the grill for 10 to 12 minutes, rotating as needed, until the veggies are tender and the cheese is browned to your liking. Remove from the grill and enjoy!
- If you use wooden skewers, soak them for at least 30 minutes in water to prevent burning (this doesn’t always work for me but it’s worth a shot).
- You can find halloumi at Trader Joe’s and some other grocery stores.
- Leftovers can last in the fridge in an airtight container for up to 5 days.
Cheers to a new week! – Lizzie