These Grilled Vegetable Skewers with Halloumi are a vibrant, protein-packed vegetarian delight perfect for any BBQ or weeknight dinner.
Brimming with Mediterranean flavors, they combine fiber-rich vegetables with savory halloumi cheese, marinated in fresh herbs and lemon.
Quick to prepare, low in saturated fat, and packed with plant-based protein, they’re ideal for meal prep, light lunches, or family-friendly grilling.
Easy Grilled Vegetable Skewers with Halloumi
Equipment
- 12 skewers (metal or soaked wooden)
- large mixing bowl
- Whisk
- Knife and cutting board
- Grill or grill pan
- Tongs for turning
Ingredients
For the Skewers:
- 2 blocks 9 oz each halloumi cheese, brine drained
- 2 cups cherry tomatoes
- 1 red onion
- 1 bell pepper any color
- 1 zucchini
- Optional sauces for serving: pesto chimichurri, balsamic reduction, or tzatziki
For the Marinade:
- ¼ cup olive oil
- Juice of 1 lemon
- 3 cloves garlic minced
- 2 tbsp fresh oregano chopped
- 2 tbsp fresh parsley chopped
- Salt and pepper to taste
Instructions
- Prepare the Halloumi Cubes: Start by removing the halloumi cheese from its brine and patting it dry with paper towels. Cut each block into roughly 1-inch cubes. This size ensures the cheese stays intact on the skewer while grilling and browns evenly on the outside without melting too quickly. Set aside.
- Prep the Vegetables: Wash all vegetables thoroughly. Leave cherry tomatoes whole for pops of color and juiciness. Peel the red onion and cut into 1-inch squares. Core the bell pepper, remove seeds, and slice into similar-sized squares. Slice the zucchini into ½-inch thick rounds or ribbons for a tender yet firm bite. Keep all vegetables uniform in size for even grilling.
- Make the Marinade: In a large mixing bowl, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, chopped oregano, and parsley. Season lightly with salt and pepper, remembering that halloumi is naturally salty. The aromatic blend will coat the veggies and cheese, infusing them with bright, zesty Mediterranean flavors.
- Marinate the Vegetables: Add all prepared vegetables to the marinade. Toss gently until each piece is coated evenly, ensuring flavors penetrate. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the ingredients to absorb the herbs and lemon. For deeper flavor, marinate up to 12 hours.
- Preheat the Grill: Set your grill to medium heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheating ensures that the skewers cook evenly and develop a golden, lightly charred exterior.
- Assemble the Skewers: Thread the marinated vegetables and halloumi onto the skewers, alternating colors and textures to create a visually appealing presentation. Be careful not to overcrowd the skewers; leave a little space between pieces for even cooking.
- Grill the Skewers: Place the skewers on the preheated grill. Cook for 10-12 minutes, turning occasionally with tongs. Look for tender, slightly charred vegetables and golden brown halloumi. The cheese should have a crispy exterior while remaining soft inside.
- Serve and Garnish: Remove skewers from the grill and allow them to rest for a few minutes. Serve with optional sauces like pesto, chimichurri, balsamic reduction, or tzatziki for added flavor. These skewers are perfect as a main dish, side, or party appetizer.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. Reheat gently on a grill or in an oven to maintain the halloumi’s texture.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Halloumi can be found in specialty grocery stores or well-stocked supermarkets, often near other cheeses or Mediterranean ingredients.
- Keep the vegetable pieces uniform in size for even cooking and visually appealing skewers.
- Marinate vegetables and halloumi for at least 30 minutes, or up to 12 hours, for maximum flavor infusion.
- Leftover skewers can be stored in the fridge for up to 5 days and reheated gently on a grill or oven.
- You can customize the vegetables based on seasonality or preference—eggplant, mushrooms, or asparagus work well.
- Serve with sauces like pesto, chimichurri, tzatziki, or balsamic reduction for an extra layer of flavor.
Chef’s Secrets For Perfect Skewers
The key to grilled halloumi skewers lies in balancing texture and flavor. Start with firm, high-quality halloumi to prevent excessive melting on the grill.
Pat the cheese dry and cut uniform cubes for even cooking. Marinating the vegetables and cheese in lemon, garlic, and fresh herbs ensures bright, aromatic flavors that penetrate deeply.
When assembling the skewers, avoid crowding—air circulation allows for even browning.
Preheating the grill to medium heat creates a perfect golden char without burning, and turning the skewers regularly guarantees tenderness and a visually appealing finish.
Finally, a light drizzle of olive oil before grilling enhances both flavor and texture, giving your skewers that restaurant-quality touch.
Serving Suggestions And Flavor Pairings
Grilled vegetable and halloumi skewers are versatile and can complement a wide range of dishes.
Serve them alongside a crisp Greek salad, fluffy couscous, or herbed quinoa for a wholesome Mediterranean-inspired meal.
Pairing the skewers with creamy dips like tzatziki, pesto, or a balsamic glaze adds complexity and freshness.
For a festive touch, sprinkle with toasted pine nuts or fresh herbs before serving.
These skewers also work beautifully as part of a BBQ spread, offering a colorful, vegetarian-friendly option that satisfies both taste and presentation.
They can be served warm straight from the grill or at room temperature for easy entertaining.
Storage Tips And Reheating Advice
To store leftover skewers, let them cool completely before placing them in an airtight container. Refrigerate for up to five days.
For best results, reheat gently in a preheated oven or on a grill to preserve the halloumi’s crispy exterior and tender center—microwaving can make the cheese rubbery.
You can also remove the halloumi from the skewers and store it separately from the vegetables to maintain optimal texture.
If freezing, it’s best to grill the skewers first and then freeze in a single layer, wrapped tightly in foil, for up to one month. Thaw thoroughly in the fridge before reheating.
Frequently Asked Questions
1. Can I use frozen halloumi for this recipe?
Yes, but it’s best to thaw the halloumi fully and pat it dry before cutting and marinating. Frozen cheese can release excess moisture, which may affect browning and texture on the grill.
2. What are the best vegetables for grilling?
Firm vegetables that hold their shape work best, such as zucchini, bell peppers, onions, cherry tomatoes, eggplant, and mushrooms. Cut all vegetables to similar sizes for even cooking.
3. How long can I marinate the skewers in advance?
The vegetables and halloumi can marinate for as little as 30 minutes or up to 12 hours. Longer marinating enhances flavor, but avoid marinating too long in acidic ingredients like lemon juice, as it can soften the cheese excessively.
4. Can I cook these skewers indoors?
Absolutely! You can use a grill pan or broiler on medium-high heat. Turn the skewers occasionally to mimic the effect of an outdoor grill and achieve golden, lightly charred halloumi and tender vegetables.
5. Can I make this recipe vegan?
Yes, substitute halloumi with firm tofu or a plant-based cheese that grills well. Press the tofu to remove excess moisture, then marinate and grill similarly for a delicious vegan alternative.
