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Grilled Veggie Skewers with Halloumi

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These colourful veggie skewers threaded with salty halloumi cubes are quick to assemble and perfect for a summer barbecue or indoor grill. The crisp vegetables and squeaky cheese pick up smoky char while staying juicy inside.

Ingredients

Scale
  • 200 g halloumi cheese, cut into 2 cm cubes
  • 1 red bell pepper, cut into 2 cm pieces
  • 1 yellow bell pepper, cut into 2 cm pieces
  • 1 medium zucchini, sliced into 1 cm thick rounds
  • 1 small red onion, cut into wedges
  • 150 g cherry tomatoes
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 8 wooden or metal skewers (soaked 30 min if wooden)

Instructions

  1. Preheat an outdoor grill or grill pan to medium-high heat (about 200°C / 400°F).
  2. In a large bowl whisk together the olive oil, lemon juice, oregano, smoked paprika, salt and pepper.
  3. Add the halloumi cubes and prepared vegetables to the bowl; toss gently until everything is evenly coated.
  4. Thread the vegetables and halloumi onto the skewers, alternating colours for a vibrant look.
  5. Place the skewers on the hot grill. Cook for 8-10 minutes, turning every 2-3 minutes, until the cheese is golden and lightly charred and the vegetables are tender-crisp.
  6. Transfer to a platter, squeeze over extra lemon if desired, and serve immediately.

Notes

  • Soak wooden skewers for at least 30 minutes to prevent burning.
  • Switch up the veggies with mushrooms or eggplant if you like.
  • Halloumi grills best when the grates are clean and well-oiled.
  • Great served with tzatziki or warm pita bread.

Nutrition

Keywords: grilled veggie skewers, halloumi, vegetarian barbecue, summer grilling, Mediterranean

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