Vegetable skewers are one of the best ways to eat summer produce during grilling season! This variation is different than standard veggie skewers, due to the delicious addition of halloumi cheese for a flavor and protein boost! For a recipe that’s easy to customize, beginner-friendly, and perfect for cookouts and BBQs, look no further than these Mediterranean-inspired vegetable kabobs.
This post was originally published in June 2020. It was updated with new photos and more information in June 2026.
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Lizzie’s Notes
This fabulous recipe is inspired by my honeymoon in Australia many, many years ago! My husband, Will, and I loved eating breakfast across the street from our hotel in Sydney at a small food stand inside the Queen Victoria building that served halloumi breakfast sandwiches. This meal was so delicious that we still regularly bring it up in conversation with each other!
If you 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. But even more importantly, halloumi has a high melting point (and protein content), so it’s often used as a vegetarian meat substitute for grilling.
Paired with fresh summer vegetables, specifically those that hold up well on the grill, halloumi really shines. It transforms basic vegetable skewers into a complete meal that packs a ton of flavor (and is vegetarian and gluten-free). Before getting started, be sure to read through all of my tips to learn my first-hand insight. I include the best ways to cut halloumi and vegetables for skewers (so they don’t fall through the grates!), marinating tips, make-ahead advice, and info about grilling times.
Best Vegetables for Skewers
The best choices for these vegetable skewers are those that cook quickly, are sturdy, and that won’t fall apart on the grill and slip through the grates. The following veggies check all of these boxes, and they grill evenly together in about 10 to 15 minutes.
- Zucchini: Sub yellow crookneck squash if that’s what you have. I typically cut them into ½-inch thick circles. If you have a long but narrow zucchini and think the slices would be too thin/fall through the grates, you can cut it into ribbons (using a vegetable peeler for best results). Fold each ribbon back and forth a few times and pierce it through the center to thread it onto the skewer.
- Bell pepper: Use any color. I particularly like orange for this recipe!
- Red onion: Substitute white or yellow onion.
- Cherry or grape tomatoes: Grape tomatoes, since they are longer than cherry, may keep on the skewers are little better. I’ve never had issues with either choice though. Don’t use larger tomatoes.
I do not recommend broccoli and cauliflower, since they cook too quickly and burn easily. Hard root veggies, such as potatoes, carrots, parsnips, or beets, take too long to cook and won’t cook evenly with the above vegetables. If you want to use them, I recommend par-cooking with a brief boiling or steaming so that they are softer when they go on the grill and cook in the same time as other veggies.
Other Ingredients and Substitutions
- Halloumi cheese: Paneer cheese is another option, since it performs similarly to halloumi on the grill. Halloumi is pretty widely available these days. You can find it at most specialty stores and some other grocery stores, including Trader Joe’s! If you get on a halloumi kick after making this recipe, try the Halloumi Wraps with Yogurt Sauce and Halloumi Sandwiches with Veggies and Pesto.
- Extra virgin olive oil: Sub avocado oil if needed.
- Lemon juice: Use white or red wine vinegar if you don’t have lemon juice. Acid and oil are key ingredients in marinades, since they help the seasonings coat and penetrate the food. IMO, you should marinate vegetables for skewers to provide this flavor boost.
- Flat-leaf parsley and oregano: Sub dried for fresh (use 1 teaspoon each), or sub other fresh herbs like basil or tarragon.
- Garlic: Garlic is one of the best seasonings for veggie skewers! If you don’t have fresh garlic, garlic powder (about 1 teaspoon) also works.
- Avocado oil for greasing the grill: I like to use this since it has a higher smoke point than extra virgin olive oil and is better suited for grilling.
Instructions
The full recipe card for vegetable skewers with halloumi is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Cut halloumi into 1-inch cubes. Inspect the halloumi before you cut it, because some varieties are pre-cut in half or have a partial crack in the middle. You want the cheese cubes to hold together on the skewers. You may have to follow the crack with your knife to cut the block in half and then cut the rest into cubes.
Cut the rest of the vegetables. The bell peppers and red onion should be sliced into squares, and the zucchini into circles. Keep the tomatoes intact. You should always cut vegetables for skewers into pieces of similar size to promote even cooking.
Prep the marinade. Whisk together the avocado oil, garlic, herbs, lemon juice, salt, and pepper.
Coat the vegetables and halloumi in the marinade. Let it sit for at least 30 minutes.
Thread the skewers. Divide the ingredients between 12 skewers.
Grill vegetable skewers for 8 to 15 minutes over medium heat. The skewers are done when the vegetables are tender and lightly charred. The halloumi should have a golden brown crust with slightly blistered grill marks.
Grilling Tips
- These veggie halloumi kebabs taste best when the ingredients sit in the marinade for at least 30 minutes. If you have more time, let them marinate for a few hours.
- To prevent sticking or burning before the veggies soften, coat the grill grates with oil before grilling. First, preheat the grill for 10 minutes to loosen any leftover debris. Scrape it clean, then grease. I like to dip a paper towel in avocado oil and then hold it in grill tongs as I brush it over the grates.
- To prevent the vegetable skewers from cooking unevenly, keep the heat between medium and medium-low. This is the best way to cook veggie kebabs, since it will prevent the outside of the veggies and cheese from cooking too quickly while the middle remains raw.
- You can also use nonstick mesh grill mats to avoid sticking.
- Use flat stainless steel skewers for best results. See more info in the FAQ section above the recipe card.
Variations to Try
- Make vegan vegetable skewers. Sub extra-firm tofu for the halloumi cheese.
- Add mushrooms (or sub them for the tomatoes). Use whole white or baby bella/cremini mushrooms.
- Make them without halloumi. Sub additional vegetables, like eggplant and mushrooms.
- Make them spicy. Add a teaspoon of cayenne pepper or red pepper flakes to the marinade.
Serving Ideas
Vegetable skewers with halloumi taste especially delicious with balsamic glaze, hummus, my Mint Basil Pesto, Cilantro Chimichurri, Cucumber Yogurt Sauce, or store-bought Tzatziki. Add warm pita, rice, or couscous for a complete meal. I like to eat them as a main dish, but they go well next to grilled chicken or fish and make a great BBQ side dish. You can also serve skewers as part of an appetizer platter. For another healthy grilling main dish, check out the Grilled Cod Foil Packets with Vegetables.
Storage and Make-Ahead Tips
Leftover skewers will keep in an airtight container in the refrigerator for 2 to 3 days. The halloumi will harden and may get a bit rubbery in the fridge, but it will still have a good flavor. Enjoy cold or reheat in the microwave in 30-second intervals on high until warmed to your liking.
To make this recipe in advance, follow the steps through tossing the veggies and cheese in the marinade. Cover tightly with plastic wrap and store in the refrigerator for up to 12 hours. Wait to thread the skewers until just before cooking.
I don’t recommend marinating the ingredients for longer than 12 hours, since that can make the veggies mushy. You can prep veggie skewers the night before (longer than 12 hours) by cutting the vegetables and halloumi and storing them in a separate container from the marinade. Add them to the marinade a few hours before you plan to thread and grill the skewers.
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 Panzanella Salad (Bread Salad)
- Grilled Sweet Corn with Cilantro Chimichurri
- Grilled Crispy Buffalo Cauliflower Lettuce Cups
FAQs
- What type of skewers should you use for kabobs? Flat metal skewers work best. Round ones may cause the ingredients to get loose and spin around, instead of staying put when you rotate the vegetables skewers during cooking. Metal skewers also conduct heat evenly and are sturdy enough to help keep the veggies and cheese intact. Remember to use oven mitts, grill gloves, or grill tongs when handling them though, since they get really hot!
- Do you need to soak wooden skewers before grilling? If you only have access to bamboo or wooden skewers, soak them in cold water for 30 minutes before threading them to prevent them from catching fire/burning on the grill.
- Are vegetable skewers good for camping trips? This is a great recipe if you’re going camping, since it can be prepped ahead of time. Keep the veggies and cheese coated in the marinade in a covered bowl or tightly sealed bag in a cooler with ice. Thread the skewers just before cooking them.
- Can this marinade also be used for meat or seafood skewers? Absolutely! The lemon juice will help tenderize the proteins.
📖 Recipe
Halloumi Vegetable Skewers
Equipment
Ingredients
- 18 ounces halloumi cheese - (2 9-ounce blocks), brine drained
- 2 cups cherry or grape tomatoes
- 1 medium red onion
- 1 medium bell pepper
- 1 medium zucchini
- ¼ cup extra virgin olive oil
- 1 large lemon - juiced, about ¼ cup
- 3 cloves garlic - minced or pressed
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh flat-leaf parsley
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt - more to taste, but keep in mind that halloumi is very salty
- Avocado oil - for brushing the grates
- Pesto, chimichurri, balsamic glaze, or Tzatziki/cucumber sauce - for serving
Instructions
- Cut the halloumi into approximately 1-inch cubes, large enough to slide onto skewers without falling apart (see notes for more tips). Keep the tomatoes intact, cut the red onion and pepper into squares, and slice the zucchini into ½-inch thick circles. Try to make the veggies a similar size and thickness for even cooking.
- In a large bowl, whisk together the extra virgin olive oil, lemon juice, garlic, oregano, parsley, black pepper, and salt.
- Place the veggies in the bowl with the marinade and toss until coated. Cover with plastic wrap or a reusable bowl wrap. Refrigerate for at least 30 minutes and up to 12 hours in advance.
- Thread 12 flat metal skewers with the marinated veggies and halloumi.
- Preheat the grill to medium for 10 minutes. Scrape it clean of debris if needed, then grease it generously. Saturate a folded paper towel with avocado oil. Hold it with grill tongs and spread it across the grates until they are evenly coated.
- Cook under the grill for 8 to 15 minutes, rotating every 2 to 3 minutes (using grill tongs to avoid burning yourself), until the veggies are tender and lightly browned and the cheese is golden brown with slightly blistered char marks. Keep a close eye to avoid burning. If the veggies are charring too quickly, reduce the heat to medium-low.
- Carefully remove the skewers from the grill using tongs, oven mitts, or grill gloves.
- Serve with pesto, chimichurri, yogurt sauce, balsamic glaze, or other dipping sauces. These pair well with rice and warm pita or on the side of grilled chicken.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Halloumi tips: Some blocks have halloumi come with a split in the middle. Check for this before cutting the cubes, so that you can slice the block in half along the split first and then cut cubes that will stay intact.
- Skewers: I highly recommend stainless steel skewers (flat instead of round if you can find them, to allow the veggies to stay put better/not spin on the skewers). If you use wooden skewers, soak them for at least 30 minutes in cold water to prevent burning.
- Storage: Keep leftovers in an airtight container in the fridge for 2 to 3 days. The halloumi may get firmer/a little rubbery over time, but it will still taste good. Enjoy cold or reheat in the microwave in 30-second intervals on high until warm.
- Make-ahead: Marinate the veggies and cheese in a covered bowl in the fridge for up to 12 hours, and thread the skewers just before grilling. If you want to prep the recipe overnight/longer than 12 hours in advance (for example. if you’re bringing the recipe for a camping trip), cut the veggies and cheese and prep the marinade. Keep them in separate containers in the fridge. Add the veggies to the marinade a few hours before grilling, and thread the skewers just before you are ready to make them.
Jenny Streit
This is so simple, and very delicious. Thanks for introducing me to halloumi!
Lizzie Streit, MS, RDN
Thanks for rating the recipe! I’m so glad we were able to enjoy this one together!