Grilled Vegetable And Halloumi Skewers
These grilled vegetable and halloumi skewers are a vibrant, satisfying vegetarian grilling recipe featuring golden, charred halloumi paired with colorful seasonal vegetables. Ready in under 30 minutes, they are flavorful, gluten-free, and perfect for any summer cookout.
Servings: 4 skewers
Calories: 320kcal
Cost: 2
Equipment
- grill
- skewers (wooden or metal)
- mixing bowl
- Tongs
- knife and cutting board
Ingredients
- 250 g halloumi cheese, cut into cubes
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 4 tbsp extra virgin olive oil
- 1 lemon (zest and juice)
- 1 tsp smoked paprika
- 1 tbsp fresh oregano, chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1 pinch black pepper
Instructions
- Soak wooden skewers in cold water for at least 30 minutes to prevent burning.
- In a large bowl, whisk together olive oil, lemon zest and juice, smoked paprika, oregano, thyme, salt, and black pepper.
- Cut halloumi into large cubes and prepare all vegetables into evenly sized pieces.
- Add halloumi and vegetables to the marinade and toss gently to coat. Let sit for 15–20 minutes.
- Thread halloumi and vegetables onto skewers, alternating pieces and leaving space between each.
- Preheat grill to medium-high heat (about 400°F) and oil the grates.
- Grill skewers for 10–12 minutes, turning every 2–3 minutes, until halloumi is golden and vegetables are tender with charred edges.
- Remove from grill, rest briefly, then finish with extra lemon juice, olive oil, and fresh herbs before serving.
Notes
Cut halloumi into large cubes to prevent breaking. Do not marinate longer than 30 minutes to preserve texture. Always oil grill grates well to avoid sticking. Soak wooden skewers before use or use metal skewers for best control.