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Grilled Halloumi Skewers: The Ultimate Summer Recipe

Name: Grilled Halloumi Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 blocks (8 ounces each) Halloumi cheese, cut into 1-inch cubes; 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 zucchini, cut into 1-inch thick rounds; 1 red onion, cut into 1-inch wedges; 1 pint cherry tomatoes; 1/4 cup olive oil, plus more for grilling; 2 tablespoons lemon juice; 1 tablespoon dried oregano; 1 teaspoon garlic powder; 1/2 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning); Fresh parsley, chopped, for garnish (optional)

Bright, sizzly, and utterly addictive, these Grilled Halloumi Skewers are the kind of simple summer recipe that turns a weeknight dinner into a backyard celebration. With golden, squeaky halloumi, charred vegetables, and a zesty lemon-oregano marinade, they come together quickly and travel well to picnics or potlucks. If you enjoy bright desserts as much as savory grill fare, you might also like this fresh lemon blueberry cake recipe for a sunny finish — ultimate lemon blueberry cake.

Why make this recipe

If you’re tired of the same grilled proteins and want something quick, flavorful, and vegetarian-friendly, this recipe is perfect because it gives you the char and bite of barbecue without the fuss. Halloumi grills like a dream — it browns beautifully and holds its shape — while the vegetables add color, texture, and freshness. Plus, the marinade requires pantry staples and takes only 30 minutes to infuse, so you get maximum flavor with minimal prep.

Step-by-Step Guide to Making Grilled Halloumi Skewers

Gather and prep everything first. Wash the bell peppers, zucchini, red onion, and cherry tomatoes. Cut the peppers into 1-inch pieces, cut zucchini into 1-inch thick rounds, and separate the red onion into 1-inch wedges. Leave the cherry tomatoes whole so they blister rather than fall apart on the grill.
Prepare the halloumi. Pat each of the two 8-ounce blocks of halloumi dry with paper towels to remove excess moisture — this helps the cheese brown. Cut into 1-inch cubes so they’ll skewer and cook evenly.
Make the marinade. In a large mixing bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon dried oregano, 1 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes if you want heat. Season with salt and freshly ground black pepper to taste. The acid from the lemon brightens the cheese and vegetables, while oregano gives that Mediterranean aroma.
Marinate the vegetables (and halloumi). Add the bell peppers, zucchini, red onion, and cherry tomatoes to the marinade and toss gently until everything is coated. Add the halloumi cubes and toss again, taking care not to break the cheese. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The short marinating time is convenient but still lets the flavors penetrate.
Prepare skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Metal skewers do not need soaking. When ready to assemble, thread halloumi and vegetables onto skewers, alternating colors and textures — a cube of halloumi, a wedge of pepper, a slice of zucchini, a cherry tomato, then onion — and leave a little space between pieces so heat circulates and the vegetables char evenly.
Preheat and oil the grill. Preheat your grill to medium heat (around 375–450°F / 190–230°C). Clean the grates and lightly brush or spray with oil to prevent sticking. Halloumi benefits from a hot, clean surface to get a good sear.
Grill the skewers. Place the skewers on the preheated grill and cook for about 2–3 minutes per side, turning frequently. You’re aiming for golden-brown edges on the halloumi and tender-crisp vegetables — they should be softened and slightly charred but still hold shape. Keep an eye on the cherry tomatoes; they’ll blister quickly.
Rest and garnish. Remove skewers from the grill and let them rest for a couple of minutes so the cheese firms slightly but remains warm. Garnish with chopped fresh parsley if desired, and drizzle a touch more olive oil or lemon juice to finish.
Serve immediately. These are best enjoyed hot off the grill when the halloumi is warm and the vegetables still have a little bite.

Ingredients

2 blocks (8 ounces each) Halloumi cheese, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 zucchini, cut into 1-inch thick rounds
1 red onion, cut into 1-inch wedges
1 pint cherry tomatoes
1/4 cup olive oil, plus more for grilling
2 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)
Fresh parsley, chopped, for garnish (optional)

Best Way to Store Grilled Halloumi Skewers

Refrigeration: Store cooled skewers in an airtight container in the refrigerator for up to 3 days at 40°F (4°C).
Freezing: Not recommended for whole skewers because vegetables and halloumi can change texture; if necessary, separate components and freeze halloumi cubes individually for up to 1 month at 0°F (-18°C).
Reheating: Reheat gently on a medium grill or in a hot skillet for 1–2 minutes per side to restore some crispness; do not overcook, or cheese will become rubbery.

Serving Suggestions for Grilled Halloumi Skewers

Serve over a bed of fluffy couscous or herbed rice to soak up juices and add substance for a main-course meal.
Pair with a crisp, leafy salad (arugula, fennel, and orange segments are a lovely match) to contrast the salty cheese.
Offer warm pita or flatbreads with a side of tzatziki, hummus, or a lemony yogurt sauce for scooping.
For a picnic-style platter, include grilled flatbreads, marinated olives, and slices of watermelon or a peach salad for contrast in texture and temperature.
Add a finishing drizzle of balsamic glaze or a sprinkle of toasted pine nuts for extra flavor and crunch.

Tips to Make Grilled Halloumi Skewers

Use a hot grill: Preheat the grill so the halloumi gets a quick sear and golden crust without melting away.
Keep pieces uniform: Cut cheese and vegetables into similar-sized pieces (about 1 inch) so everything cooks at the same rate.
Don’t over-marinate: Halloumi soaks up flavor quickly, but extended marinating won’t dramatically improve it — 30–120 minutes is ideal.
Space the pieces: Leave a little gap between items on the skewer to allow air and heat circulation for even char.

Variations

Sweet and Savory Fruit Twist: Thread halloumi with watermelon or peach slices on alternate skewers for a sweet, juicy contrast that caramelizes on the grill. This variation plays up the contrast between salty cheese and sweet fruit, ideal for summer soirées.
Herb-and-Spice Swap: Replace dried oregano with fresh rosemary and thyme and add a pinch of smoked paprika for a more savory, smoky profile. You can also swap lemon juice for lime for a different citrus note.

FAQs

Q: How do I prevent halloumi from sticking to the grill?
A: Make sure the grill is clean and well-oiled, and pat the halloumi dry before threading and grilling. A moderate-high heat will quickly sear the surface and release it from the grate.

Q: Can I make these on a stovetop or grill pan?
A: Yes — use a hot cast-iron skillet or ridged grill pan and brush with oil. Cook skewers or individual pieces 2–3 minutes per side until golden. If using wooden skewers, ensure they’re soaked and that the pan heat is not too high to avoid burning.

Q: Is halloumi suitable for vegetarians?
A: Many varieties are vegetarian-friendly, but some halloumi is made with animal rennet. Check packaging for vegetarian labeling or ingredients if this is a concern.

Q: What’s the best way to keep vegetables from getting too soft?
A: Cut them into thicker pieces (about 1 inch) and don’t overcook. Aim for tender-crisp rather than fully soft — they’ll hold a bit of bite and contrast with the cheese.

Q: Can I prepare skewers ahead of time?
A: Assemble the skewers and store them covered in the refrigerator for up to a few hours, but wait to grill until just before serving for the best texture.

Troubleshooting common issues

If your halloumi becomes rubbery or overly soft: Grill it briefly over higher heat to get a fast sear. Overcooking can make the texture tougher, so remove as soon as it’s golden.
If vegetables are undercooked: Cut slightly smaller or par-cook denser vegetables (like zucchini) in a hot pan just a minute or two before assembling skewers.
If the cheese falls through the grates: Use a grill basket or thread more pieces together with fewer gaps, or use thicker cheese cubes.

Flavor pairings and menu ideas

Wine pairings: A crisp, citrusy Sauvignon Blanc or a light Vermentino complements the salty, herbal notes. For red wine lovers, try a chilled, light-bodied Gamay.
Beer options: A pilsner or summery wheat beer with citrus notes pairs nicely with these skewers.
Complete meal: Start with a chilled cucumber-yogurt soup, serve the skewers over lemon-herb couscous, and finish with a fruit-forward dessert like a grilled peach tart or a lemon blueberry cake.

Health and dietary notes

Halloumi is a higher-sodium cheese, so adjust added salt in the marinade accordingly. The skewers are naturally gluten-free and vegetarian (check the halloumi rennet). To reduce fat, use a smaller amount of olive oil for the marinade or brush sparingly before grilling.

Make-ahead and hosting tips

Prep vegetables and halloumi up to 2 hours ahead and keep refrigerated in the marinade. Assemble skewers just before grilling to avoid too much liquid pooling and to keep skewers tidy.
For larger gatherings, grill halloumi and vegetables separately and serve on a platter; guests can assemble or pick favorites.
If you’re entertaining, lay out sauces and breads for a build-your-own skewer station — it’s interactive and visually appealing.

Pairing with seasonal produce

Grilled halloumi skewers are an excellent canvas for seasonal produce. In late summer, add sweet corn kernels (par-grilled on the cob then cut off), ripe peaches or nectarines, and sun-ripened cherry tomatoes. In spring, swap zucchini for asparagus spears cut into grill-friendly lengths.

A note on sustainability and cheese selection

Choose halloumi from reputable producers that adhere to good animal welfare practices if that’s important to you. If you can, buy local cheese from farmers’ markets — freshness can make a difference in texture and flavor.

Final plating and presentation tips

Use color contrast: Alternate red, yellow, and green vegetables for an eye-catching skewer.
Garnish thoughtfully: Finish with bright, chopped parsley, a squeeze of lemon, and a light drizzle of high-quality extra virgin olive oil.
Serve on wooden boards: Present skewers on a large wooden cutting board with small bowls of dipping sauces for a rustic, communal feel.

Conclusion

These Grilled Halloumi Skewers are a versatile, crowd-pleasing summer dish that’s simple to prepare and endlessly adaptable. For inspiration that plays with similar skewer ideas, see this creative take on cabbage and halloumi skewers, and for a sweet-and-savory summer twist, check out the recipe for Grilled Halloumi, Watermelon & Peach Skewers which pairs the cheese with seasonal fruit.

Enjoy grilling, and don’t be afraid to experiment — swapping herbs, fruits, and sauces will keep this recipe fresh through every summer cookout.