Go Back
–+ servings
four grilled halloumi and veg skewers on a white plate
Prep: 35 minutes
Cook: 10 minutes
Total: 45 minutes

Mediterranean Halloumi & Vegetable Skewers

Salty Halloumi and tender veggies brushed with garlicky oregano vinaigrette and grilled until the cheese is golden outside and melty inside and the vegetables are perfectly tender. Serve with warm pita and creamy Tzatziki.
Yield: 4 skewers

Ingredients

For the Greek vinaigrette marinade:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small clove garlic finely minced or grated
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey optional
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the skewers:

  • 9 ounces halloumi cheese 1 block, drained, cut into 1-inch cubes
  • 1 small red onion cut into small wedges
  • 12 cherry tomatoes
  • 1 small zucchini cut into thick slices
  • 1/2 yellow bell pepper cut into 1-inch hunks

For serving

  • 2 tablespoons fresh parsley minced, for garnish, optional
  • tzatziki sauce
  • soft pita wedges

Instructions

Make the vinaigrette

  • Whisk together the ingredients in a bowl. Include the honey for a more balanced vinaigrette, but it's delicious without too.

Assemble the skewers

  • If using wood skewers, soak in water for about 15 minutes to help keep them from burning when they're being grilled. I like to use a rimmed baking sheet for soaking the skewers, then I rinse and dry the pan and use it to hold my skewers for marinating.
  • Thread the ingredients onto the skewers. I like to begin and end with a veggie that is sturdy and won't be as likely to fall off of the end, like a bell pepper hunk or onion. If your halloumi is prone to splitting when you're threading it on, try piercing it with a thinner toothpick before threading it onto the skewer. Otherwise, I always have a couple of casualties but I just do the best I can, usually even a cracked hunk of halloumi will cling to the skewer enough to grill.
  • Lay the skewers in a shallow pan and brush the vinaigrette on with a pastry brush. Flip and brush the other side. Let sit for 20-30 minutes to help soak up some of the marinade.

Grill

  • Preheat the grill to around 400°F, medium-high heat. Lay the skewers on the grill and cook with the lid down, flipping every 2-3 minutes, until the veggies are cooked through and the cheese has grill marks, 10-12 minutes.
  • Serve at once. Garnish with parsley if desired and serve with plenty of tzatziki sauce for dipping. Warmed soft pita wedges are delicious with these halloumi and veggie skewers, too.

Notes

Total recipe time includes 20 minutes for marinating.
Nutrition calculation does not include tzatziki or pita. 

Meat option:

Add chicken - For the meat-eaters, you can add hunks of chicken to this one. Marinate it separately then monitor the internal temp to make sure it's cooked through (it should read 165°F or higher).

Nutrition Facts

Serving: 2skewers, Calories: 361kcal, Carbohydrates: 10g, Protein: 16g, Fat: 30g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Sodium: 1227mg, Potassium: 294mg, Fiber: 2g, Sugar: 5g, Vitamin A: 518IU, Vitamin C: 52mg, Calcium: 671mg, Iron: 1mg