Grilled Vegetable and Halloumi Skewers
Colorful grilled vegetable skewers paired with golden, smoky halloumi cheese and coated in a bright herb-lemon marinade. This easy vegetarian grilling recipe is bold, satisfying, and perfect for any BBQ.
Equipment
- grill gas or charcoal
- skewers wooden soaked or metal
- mixing bowl
- tongs
- knife and cutting board
Ingredients
- 250 g halloumi cheese, cut into cubes
- 2 red bell peppers, chopped
- 2 zucchini, sliced
- 1 red onion, cut into wedges
- 200 g cherry tomatoes
- 8-10 wooden or metal skewers
- 4 tbsp olive oil
- 1 lemon zest
- 2 tbsp fresh lemon juice
- 3 garlic cloves, grated
- 1 tsp dried oregano
- 1 tsp fresh thyme leaves
- 0.5 tsp chili flakes (optional)
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 3 tbsp fresh parsley, chopped
- lemon wedges for serving
- flaky sea salt to taste
- 2 tbsp pomegranate molasses or balsamic glaze (optional)
- tzatziki or hummus for serving
Instructions
- In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme, chili flakes, salt, and pepper until combined.
- Add halloumi, peppers, zucchini, onion, and tomatoes to the marinade and toss gently to coat. Let marinate for 20–30 minutes.
- Soak wooden skewers in water for 30 minutes if using, or prepare metal skewers.
- Thread halloumi and vegetables onto skewers, alternating ingredients and leaving small gaps between pieces.
- Preheat grill to high heat (425–450°F) and clean and oil the grates.
- Place skewers on grill and cook undisturbed for 3–4 minutes until charred.
- Flip skewers and grill another 3–4 minutes until vegetables are tender and halloumi is golden.
- Rotate skewers for an additional 1–2 minutes to evenly char all sides if needed.
- Remove from grill and finish with parsley, lemon juice, flaky salt, and optional glaze. Serve immediately.
Notes
Do not overcrowd skewers to ensure proper charring. Soak wooden skewers for at least 30 minutes before grilling. Marinate halloumi and vegetables for no more than 30 minutes to maintain texture. Use a very hot, well-oiled grill to prevent sticking. Serve immediately for best flavor and texture.