Halloumi Vegetable Skewers

Veggie kabobs with halloumi cheese on a serving tray next to napkin and parsley.

This easy recipe makes a delicious vegetarian main dish for BBQ season! Mediterranean veggies and halloumi cheese are tossed in a simple marinade before grilled until perfection.

Course Main Course, Side Dish

Cuisine Mediterranean

Prep Time 20

Cook Time 15

Resting Time 30

Total Time 1 5

Servings skewers

Calories 192kcal

Author Lizzie Streit, MS, RDN

Equipment

Metal skewers

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

US Customary - Metric

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.
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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.

Nutrition