Grilled Vegetable Halloumi Skewers

This grilled vegetable and halloumi skewer recipe transforms simple ingredients into a vibrant, Mediterranean-inspired dish that never fails to impress. The combination of smoky vegetables with golden, crispy halloumi creates the perfect balance of flavors and textures that will have everyone reaching for seconds.

I first made these skewers for a last-minute backyard gathering when I needed something impressive without much effort. Now they've become my signature summer dish that friends specifically request when they come over.

Ingredients

• Halloumi cheese: 8 oz block, the star of the show with its unique ability to hold shape and develop a golden crust when grilled
• Zucchini: Adds a tender texture and mild flavor that absorbs the smoky char beautifully
• Bell pepper: Provides sweetness and vibrant color, choose any color you prefer
• Red onion: Adds a punch of flavor that mellows and sweetens as it grills
• Cherry tomatoes: Burst with juicy sweetness when heated
• Olive oil: Use a good quality variety for the best flavor
• Dried oregano: Classic Mediterranean herb that complements the halloumi
• Salt and pepper: Enhances all the flavors
• Fresh lemon wedges: The acid brightens and brings all flavors together

Step-by-Step Instructions

Prepare The Grill:

Preheat your grill to medium-high heat around 375°F to 400°F. If using a charcoal grill, wait until coals have developed a light ash coating for even cooking without flare-ups. For gas grills, preheat for at least 10 minutes with the lid closed.

Prepare The Vegetables:

Slice zucchini into ½-inch rounds not too thin or they'll fall apart on the grill. Cut bell peppers into 1½-inch chunks, removing seeds and white pith. Slice red onion into wedges keeping the root end intact so pieces stay together during grilling. Leave cherry tomatoes whole to maintain their juiciness.

Season The Ingredients:

Add all vegetables to a large mixing bowl. Drizzle with olive oil ensuring every piece gets a light coating which prevents sticking and promotes browning. Sprinkle dried oregano, salt, and pepper evenly, then toss gently with your hands to coat everything thoroughly without damaging the softer vegetables.

Assemble The Skewers:

If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Thread vegetables and halloumi alternately onto skewers, leaving small spaces between pieces to ensure even cooking. Start and end with firmer items like bell pepper or halloumi which helps hold everything in place.

Grill To Perfection:

Place skewers on the preheated grill perpendicular to the grates to prevent smaller pieces from falling through. Close the lid and cook for 5-6 minutes, then carefully flip using tongs not a fork which would pierce and release juices. Grill for another 5-6 minutes until vegetables are tender with light char marks and halloumi develops a golden brown crust.

Serve Immediately:

Transfer to a serving platter while still hot. Squeeze fresh lemon juice over the top just before serving to brighten all the flavors and cut through the richness of the cheese.

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The halloumi is truly the magic ingredient in this recipe. I discovered it during a trip to Cyprus where street vendors would grill large slabs of it right before your eyes. That first bite of hot, slightly squeaky cheese with its crispy exterior changed my approach to vegetarian grilling forever. Now my family fights over who gets the extra pieces of halloumi when we make these skewers.

Vegetable Variations

The beauty of these skewers lies in their flexibility. In spring, try adding asparagus cut into 2-inch pieces. During summer, corn cut into 1-inch rounds brings delightful sweetness. Fall calls for chunks of butternut squash pre-roasted for 10 minutes before skewering. Even in winter, you can add par-boiled baby potatoes for a heartier version that works under the broiler when grilling outdoors isn't an option.

Serving Suggestions

These skewers shine as part of a Mediterranean spread alongside hummus, tzatziki, and warm pita bread. For a more substantial meal, serve over a bed of lemon herb couscous or with a side of Greek salad. They also make excellent appetizers when prepared on smaller skewers for easy handling at parties. For a finishing touch that elevates the flavors, drizzle with a simple sauce of minced garlic, chopped fresh herbs, lemon juice and olive oil just before serving.

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Halloumi Tips

Halloumi's high melting point makes it perfect for grilling, but there are tricks to mastering it. Pat the cheese dry before cutting to ensure better browning. Cut pieces slightly larger than your vegetables as they will shrink a bit during cooking. If you find halloumi too salty, soak the cubes in cold water for 10 minutes before grilling. For maximum squeakiness everyone loves, serve immediately after grilling while the cheese is still hot.

Frequently Asked Questions About Recipes

→ What is halloumi cheese and why is it good for grilling?

Halloumi is a semi-hard, unripened cheese from Cyprus made from sheep's and goat's milk. It has a high melting point which makes it perfect for grilling as it holds its shape and develops a crispy golden exterior while remaining chewy inside rather than melting away. The slightly salty flavor pairs wonderfully with grilled vegetables.

→ Can I make these skewers ahead of time?

Yes! You can prepare the skewers up to 24 hours ahead. Assemble them, place in an airtight container in the refrigerator, and grill just before serving. This makes them perfect for entertaining since you can do the prep work in advance.

→ What other vegetables work well on these skewers?

These skewers are incredibly versatile. Try mushrooms, eggplant chunks, summer squash, par-boiled small potatoes, or even pineapple for a sweet contrast. Just ensure vegetables with similar cooking times are grouped together for even grilling.

→ Can I cook these skewers without a grill?

Absolutely! A grill pan on the stovetop works great, or you can broil them in the oven. Place on a baking sheet and broil about 4 inches from the heat, turning occasionally until vegetables are tender and cheese is golden (about 8-10 minutes).

→ What can I serve with these vegetable and halloumi skewers?

These skewers pair beautifully with Mediterranean sides like tzatziki sauce, hummus, or a simple Greek salad. They're excellent alongside grilled meats, quinoa or couscous, or simply on their own with crusty bread for a light meal.

→ Should I use metal or wooden skewers?

Both work well. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. Metal skewers are reusable and don't require soaking, but they'll be hot when coming off the grill, so handle with care.