Grilled Veggie Halloumi Skewers (Print Version)

A vibrant mix of grilled halloumi and vegetables served alongside a cool herb yogurt sauce.

# What You'll Need:

→ Skewers

01 - 8 ounces halloumi cheese, cut into 3/4 inch cubes
02 - 1 red bell pepper, cut into 3/4 inch pieces
03 - 1 yellow bell pepper, cut into 3/4 inch pieces
04 - 1 small zucchini, sliced into 3/8 inch rounds
05 - 1 small red onion, cut into wedges
06 - 4.4 ounces cherry tomatoes
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon smoked paprika
10 - Salt and black pepper to taste
11 - 8 wooden or metal skewers

→ Herb Yogurt Sauce

12 - 7 ounces Greek yogurt
13 - 2 tablespoons fresh mint, finely chopped
14 - 2 tablespoons fresh parsley, finely chopped
15 - 1 tablespoon lemon juice
16 - 1 garlic clove, minced
17 - 1 tablespoon olive oil
18 - Salt and black pepper to taste

# Directions:

01 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning during grilling.
02 - In a large bowl, combine halloumi cubes with red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, then sprinkle with dried oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Alternately thread halloumi cubes and vegetables onto prepared skewers, distributing ingredients evenly across all 8 skewers.
04 - Preheat grill or grill pan over medium-high heat until surface is hot and ready for cooking.
05 - Place skewers on heated grill and cook for 10 to 12 minutes, turning occasionally, until vegetables are tender with slight charring and halloumi achieves golden color.
06 - While skewers grill, combine Greek yogurt, mint, parsley, lemon juice, minced garlic, 1 tablespoon olive oil, salt, and pepper in a small bowl. Mix thoroughly and refrigerate until serving.
07 - Transfer hot skewers to serving plates and serve with herb yogurt sauce on the side. Accompany with warm pita bread or couscous if desired.

# Expert Tips:

01 -
  • Halloumi has this magical quality where it softens but refuses to melt, giving you that salty, squeaky texture that tastes nothing like any other cheese.
  • The grill marks aren't just pretty—they add a subtle smokiness that makes the vegetables taste like themselves but better.
  • You can prep everything in twenty minutes and still look like you've been slaving away for hours.
02 -
  • Halloumi needs actual heat to develop color and flavor—if your grill isn't hot enough, it will soften into a sad puddle instead of turning golden, so don't be timid about cranking the temperature up.
  • The second you remove these from the grill, they start cooling down rapidly, so have your plates and sauce ready before the first skewer comes off the heat.
03 -
  • Leave the grill grates unwashed from a previous meal if they have a light seasoning—a clean grill is actually more likely to cause sticking than a well-used one.
  • If halloumi starts leaking slightly on the grill, that's exactly what you want to see; it means the exterior is cooking and the interior is getting warm without falling apart.
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