These colourful skewers pair the squeaky, salty bite of halloumi with a medley of lightly charred summer vegetables. Marinated in lemon, oregano, and smoked paprika, they cook quickly on any barbecue or grill pan and look as vibrant on the plate as they taste.

Why You’ll Love This Recipe

Combines protein-rich halloumi with fresh vegetables for a balanced dish
Ready in under 30 minutes, making it ideal for week-nights and casual gatherings
Naturally vegetarian and gluten-free
Flexible: swap in seasonal produce or adjust the spices to suit your palate
Perfect as a main course, side, or part of a mezze spread

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

225 g halloumi cheese, cut into 2.5 cm (1-inch) cubes
1 red bell pepper, cut into 2.5 cm pieces
1 yellow bell pepper, cut into 2.5 cm pieces
1 small courgette (zucchini), sliced into 1 cm rounds
1 small red onion, cut into wedges
200 g cherry tomatoes
2 tbsp extra-virgin olive oil
1 tbsp freshly squeezed lemon juice
2 garlic cloves, finely minced
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp freshly ground black pepper
¼ tsp fine sea salt
8 – 10 wooden or metal skewers (if wooden, soak in water for 30 minutes)

directions

Prepare the marinade. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, smoked paprika, pepper, and salt.
Marinate. Add the halloumi cubes and all the prepared vegetables to the bowl. Toss gently until everything is evenly coated. Marinate for 10–15 minutes while the grill preheats.
Thread the skewers. Alternate pieces of halloumi and vegetables on each skewer, ensuring firm but not overly tight spacing.
Grill. Preheat a barbecue or grill pan to medium-high heat. Grill the skewers for 8–10 minutes, turning every 2–3 minutes, until the vegetables are tender-crisp and halloumi is golden with light char marks.
Serve. Transfer to a platter, drizzle with any remaining marinade, and serve hot.

Servings and timing

Yield: Serves 4 as a main or 6 as a side
Active prep time: 15 minutes
Marination time: 10 minutes
Cooking time: 8–10 minutes
Total time: About 30 minutes

storage/reheating

Refrigeration: Cool leftovers to room temperature, then store in an airtight container for up to 3 days.
Reheating: Warm skewers in a 180 °C (350 °F) oven for 8–10 minutes or in a lightly oiled skillet over medium heat until the halloumi softens.
Freezing: Not recommended; halloumi changes texture after freezing.

FAQs

How do I stop halloumi from sticking to the grill?

Make sure the grates are clean and well-oiled, and wait until the cheese naturally releases before turning.

Can I use another cheese if I cannot find halloumi?

Yes, paneer or firm feta designed for grilling work reasonably well, though they are less squeaky.

Do I need to peel the courgette?

No. The skin adds colour, nutrients, and helps the slices hold together.

Can I cook these in the oven instead of on a barbecue?

Place skewers on a foil-lined tray and roast under a hot grill (broiler) for 10–12 minutes, turning once.

Are the skewers suitable for vegans?

Replace halloumi with extra-firm tofu or pre-pressed vegan grilling cheese and adjust seasoning to taste.

What vegetables pair best with halloumi?

Peppers, courgettes, red onion, cherry tomatoes, aubergine, and mushrooms all roast quickly and complement halloumi’s flavour.

How far in advance can I assemble the skewers?

Thread up to 4 hours ahead and keep refrigerated; grill just before serving for best texture.

Can I add fresh herbs to the marinade?

Absolutely—chopped rosemary, thyme, or mint lend an extra layer of freshness.

Why should wooden skewers be soaked?

Soaking prevents them from scorching or catching fire on high heat.

Is additional salt necessary given halloumi’s saltiness?

The recipe uses only a pinch; feel free to omit it entirely if you prefer a lower-salt dish.

Variations

Mediterranean twist: Add pitted Kalamata olives and finish with a splash of balsamic glaze.
Spice lovers: Substitute smoked paprika with harissa paste or chilli flakes for extra heat.
Citrus-herb: Replace lemon with orange juice and add fresh oregano after grilling for brighter notes.
Low-carb option: Swap cherry tomatoes for diced aubergine or mushrooms to reduce natural sugars.

Conclusion

Grilled Veggie Skewers with Halloumi bring together ease, versatility, and vibrant flavours in one satisfying dish. Whether served as a light main, a picnic side, or part of a larger feast, they celebrate seasonal produce and the distinctive character of halloumi—all in about half an hour from start to finish.