Easy Grilled Vegetable Skewers with Halloumi
Juicy, colorful vegetables and savory halloumi cheese come together in a lemon-herb marinade, then grilled to perfection. These skewers are easy to prepare, protein-rich, and a satisfying vegetarian option for BBQs or weeknight meals. Serve with your favorite sauce for a flavorful Mediterranean-inspired dish.
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.
