Greek Halloumi Skewers
These Greek-inspired halloumi skewers combine tender, protein-rich cheese with a colorful mix of vegetables, marinated in fresh herbs, lemon, and garlic. Perfect for a quick weeknight meal, BBQ, or healthy meal prep, they grill beautifully with a golden-brown finish and pair wonderfully with pita, tzatziki, or tahini sauce.
Equipment
- 1 Outdoor grill or grill pan
- 8–10 Skewers (wooden or metal)
- 1 small mixing bowl
- 1 whisk or fork
- Paper Towels
Ingredients
For the Marinade:
- 4 cloves garlic minced or pressed
- 3 tablespoons fresh herbs oregano, thyme, mint; substitute parsley or basil if desired
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil
- Freshly ground black pepper to taste
- Red pepper flakes to taste
For the Skewers:
- 14 ounces halloumi cheese cut into 1-inch cubes
- 1 medium zucchini sliced into ½-inch rounds or half-moons
- 1 medium red onion cut into ½-inch chunks
- 10 –12 cherry or grape tomatoes
- 8 –10 baby bella mushrooms
- 1 –2 bell peppers cut into 1-inch pieces
- Salt for seasoning vegetables, to taste
- Oil for brushing the grill
Optional Serving Ideas:
- Pita bread
- Tzatziki sauce
- Lemon herb tahini sauce
Instructions
- Prepare the Flavorful Marinade: Start by combining all your marinade ingredients in a medium bowl or a sealable jar. Add the minced garlic, fresh herbs (oregano, thyme, and mint—or parsley/basil if you prefer), fresh lemon juice, olive oil, black pepper, and red pepper flakes. Whisk vigorously until the mixture is smooth and aromatic. This herbaceous, zesty marinade will infuse the halloumi and vegetables with bright Mediterranean flavor.
- Slice and Prep the Halloumi Cheese: Remove the halloumi from its packaging and pat it dry with a paper towel to remove excess moisture. Slice the block into roughly 1-inch cubes so they grill evenly without sticking or breaking apart. The uniform size ensures that each skewer cooks consistently, giving you golden, slightly crispy edges while remaining soft in the center.
- Chop the Fresh Vegetables: Prepare all your vegetables next. Slice the zucchini into ½-inch rounds or half-moons, cut the red onion into ½-inch chunks, chop the bell peppers into 1-inch pieces, and leave the cherry or grape tomatoes whole. For mushrooms, use baby bella or cremini, leaving them whole if small, or halving if larger. Keeping vegetables similar in size ensures even cooking and prevents some ingredients from burning while others remain undercooked.
- Combine Halloumi and Vegetables with Marinade: Place the halloumi cubes and chopped vegetables into a large mixing bowl. Pour the marinade over them and gently toss everything together until all pieces are coated evenly. If you prefer, you can marinate the halloumi and vegetables separately—this allows for precise seasoning, especially because halloumi is naturally salty. Cover and let rest for at least 30 minutes in the fridge, or up to 24 hours for maximum flavor absorption.
- Prepare Skewers for Grilling: If using wooden skewers, soak them in water for at least 20 minutes before grilling. This prevents them from burning while on the hot grill. Using metal skewers? No soaking is needed, but lightly oil them to avoid sticking. Once ready, carefully thread halloumi and vegetables onto each skewer, alternating between colors and textures to create an appealing presentation. Leave small gaps between pieces to allow heat to circulate for even grilling.
- Preheat the Grill and Oil the Grates: Heat your outdoor grill or grill pan over medium-high heat. Brush the grates lightly with oil to prevent sticking. The goal is a hot surface that sears the halloumi and vegetables quickly, locking in flavor while producing beautiful grill marks.
- Grill the Skewers to Perfection: Place the skewers carefully on the preheated grill. Cook for 2–3 minutes per side, turning once, until the halloumi develops golden-brown edges and the vegetables show slight charring. The zucchini should be tender but not mushy, the onions slightly caramelized, and the tomatoes warmed through. Keep a close eye on the skewers, as halloumi grills quickly and can overcook in just a few minutes.
- Season and Garnish: Once grilled, remove the skewers from heat and place them on a serving platter. Optional sprinkle lightly with additional salt, a squeeze of fresh lemon juice, and a few extra herbs for a bright, fresh finish. This enhances the flavor layers and makes the skewers look as appealing as they taste.
- Serve with Accompaniments: Serve immediately for the best taste. These skewers pair beautifully with warm pita bread, creamy tzatziki, or a nutty lemon-tahini sauce. The combination of protein-rich halloumi, fiber-packed vegetables, and healthy fats from olive oil creates a balanced and satisfying meal. Perfect for casual dinners, BBQs, or meal-prep options for the week ahead.
- Tips for Leftovers: If you have any leftovers, store skewers in an airtight container in the fridge for up to 2 days. Reheat gently on a grill pan or in the oven to preserve the texture of the halloumi and vegetables. Avoid microwaving, which can make the cheese rubbery.
Notes
- Halloumi Selection: Halloumi varies in saltiness and size depending on the brand. Adjust seasoning accordingly, and don’t worry if your block isn’t exactly 14 ounces—just cut into roughly 1-inch cubes.
- Vegetable Variations: You can swap or add vegetables according to preference or season. Eggplant, asparagus, or cherry peppers work wonderfully on skewers. Keep pieces similar in size for even cooking.
- Marinating Time: While 30 minutes is sufficient, marinating for up to 24 hours intensifies flavor. Keep halloumi and vegetables refrigerated during this time.
- Grill Preparation: Brush the grill or pan with oil to prevent sticking. Wooden skewers must be soaked to avoid burning.
- Serving Flexibility: These skewers are ideal for weeknight dinners, casual BBQs, or meal-prep options. They pair beautifully with pita, dips, or grain bowls.
