Grilled Veggie Halloumi Skewers (Printable Version)

Vibrant skewers combining grilled halloumi and vegetables served with a fresh herb yogurt sauce.

# What You'll Need:

→ Skewers

01 - 8 oz halloumi cheese, cut into 0.75 inch cubes
02 - 1 red bell pepper, cut into 0.75 inch pieces
03 - 1 yellow bell pepper, cut into 0.75 inch pieces
04 - 1 small zucchini, sliced into 0.4 inch rounds
05 - 1 small red onion, cut into wedges
06 - 4.4 oz cherry tomatoes
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 0.5 teaspoon smoked paprika
10 - Salt and black pepper to taste
11 - 8 wooden or metal skewers

→ Herb Yogurt Sauce

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

# Steps:

01 - If using wooden skewers, immerse them in water for at least 20 minutes to prevent burning during grilling.
02 - In a large mixing bowl, combine halloumi cubes and all vegetables with olive oil, oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Thread the halloumi and vegetables alternately onto skewers, distributing ingredients evenly across all skewers.
04 - Preheat a grill or grill pan over medium-high heat until fully heated.
05 - Place skewers on the heated grill and cook for 10 to 12 minutes, turning occasionally, until vegetables are tender with light char marks and halloumi is golden brown.
06 - While skewers are grilling, combine Greek yogurt, mint, parsley, lemon juice, garlic, olive oil, salt, and pepper in a small bowl. Mix thoroughly and refrigerate until ready to serve.
07 - Transfer hot skewers to a serving platter and accompany with herb yogurt sauce on the side.

# Expert Advice:

01 -
  • Halloumi has this incredible ability to get crispy on the outside while staying creamy inside, almost like it was designed for grilling.
  • Everything comes together in under 40 minutes, which means you can go from idea to dinner without the stress.
  • The herb yogurt sauce is cool, tangy, and bright—it cuts through the richness of the cheese in the most satisfying way.
02 -
  • Don't skip the soaking step with wooden skewers—I learned this lesson when half my first batch turned into charcoal while the food on them was still undercooked.
  • The halloumi will only get crispy and golden if you resist the urge to move it around constantly; let it sit and develop that crust before flipping.
  • Prep all your vegetables and cut the cheese before the grill is hot, because once it's ready, you move fast.
03 -
  • If your grill has hot and cool spots, rotate your skewers to the cooler side if they're charring too quickly before the vegetables are tender inside.
  • Thread the vegetables and cheese onto the skewer in a way that won't let them spin—if something rotates, the cooked side spins away from the heat and the raw side takes forever to finish cooking.
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