Fire up the grill for these colorful vegetable skewers with halloumi — a simple, protein-packed vegetarian dish that’s as nourishing as it is delicious.
With Mediterranean flavors, a zesty herb marinade, and perfectly grilled cheese, this recipe brings a balance of plant-based fiber, satisfying protein, and heart-healthy fats to your plate.
Naturally low in carbs and full of fresh veggies, it’s a wholesome option for everyday cooking.
Whether you’re planning a quick weeknight dinner, meal prep, or a summer cookout, these skewers are sure to impress.
Grilled Vegetable Skewers with Halloumi
Equipment
- 12 skewers (metal or wooden
- soaked if wooden)
- 1 Large mixing bowl
- Grill or Grill Pan
Ingredients
Skewers:
- 2 blocks 9 oz each halloumi cheese, drained from brine
- 2 cups cherry tomatoes
- 1 medium red onion
- 1 large bell pepper any color
- 1 medium zucchini
- Pesto chimichurri, balsamic glaze, or tzatziki — for serving
Marinade:
- ¼ cup olive oil
- Juice of 1 lemon
- 3 cloves garlic minced
- 2 tablespoons fresh oregano chopped
- 2 tablespoons fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Prepare the Halloumi Cheese: Begin by removing the halloumi blocks from their brine and patting them dry with a clean paper towel. This helps prevent excess moisture from interfering with grilling. Using a sharp knife, cut the halloumi into cubes about 1 inch in size. Aim for even pieces — large enough to hold their shape on skewers but not so big that they take too long to cook. Place the cubes in a separate bowl and set aside.
- Cut and Shape the Vegetables: Wash and dry all vegetables thoroughly. Leave the cherry tomatoes whole so they stay juicy during grilling. Peel the red onion and slice it into thick wedges, then separate the layers into squares. Cut the bell pepper into bite-sized chunks, roughly the same size as the onion pieces. Finally, slice the zucchini into thick rounds or long ribbons, whichever presentation you prefer. Consistency in size will help everything cook evenly on the grill.
- Make the Marinade: In a large mixing bowl, whisk together ¼ cup olive oil, the juice of one freshly squeezed lemon, minced garlic, chopped oregano, and fresh parsley. Stir until the oil and lemon juice are well blended, and the herbs and garlic are evenly distributed. Taste the marinade and add a small pinch of salt and a twist of freshly ground black pepper — but remember, halloumi already brings a naturally salty flavor, so season lightly.
- Marinate the Vegetables: Place the prepared vegetables (tomatoes, onion, pepper, and zucchini) into the large bowl with the marinade. Toss gently but thoroughly so every piece is coated with the herb-infused mixture. Cover the bowl tightly with plastic wrap or transfer everything to a sealable bag. Allow the vegetables to marinate in the refrigerator for at least 30 minutes — this gives the flavors time to penetrate. For even deeper flavor, marinate up to 12 hours ahead of time.
- Preheat the Grill: About 10 minutes before you’re ready to cook, preheat your grill or grill pan to medium heat. If using an outdoor grill, brush the grates lightly with oil to prevent sticking. For stovetop grilling, heat the pan until it is hot enough that a drop of water sizzles immediately. Consistent medium heat is key — too hot and the cheese will burn, too low and the veggies won’t caramelize properly.
- Assemble the Skewers: Thread the marinated vegetables and halloumi cubes onto skewers, alternating between cheese and different types of vegetables for variety in both color and flavor. For example, start with a tomato, add a piece of halloumi, then onion, bell pepper, and zucchini. Continue layering until each skewer is filled, leaving a small space at each end for handling. If using wooden skewers, ensure they’ve been soaked in water for at least 30 minutes to reduce the chance of burning.
- Grill the Skewers: Arrange the skewers directly on the preheated grill grates or pan. Cook for about 10 to 12 minutes in total, turning the skewers every few minutes to ensure even cooking. The vegetables should become tender with a slight char, while the halloumi develops a golden-brown crust on the outside but stays soft and chewy inside. Be patient — flipping too often may prevent browning.
- Serve and Garnish: Once cooked, carefully remove the skewers from the grill using tongs. Arrange them on a large platter. For extra flavor, drizzle with balsamic glaze, dollop with tzatziki, or serve alongside a fresh pesto or chimichurri sauce. The bright herbs and creamy sauces perfectly complement the smoky, salty halloumi and tender vegetables. Serve immediately while hot for the best texture.
- Storing Leftovers: If you have extras, let them cool completely before storing. Place the skewers in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently on a grill pan or in the oven to restore their smoky flavor and crisp edges. Avoid microwaving, as this can make the halloumi rubbery.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to reduce burning.
- Halloumi is naturally salty, so season the marinade lightly to avoid overpowering flavors.
- Cutting vegetables into even-sized pieces ensures everything cooks at the same rate.
- Marinating longer (up to 12 hours) deepens flavor and softens the veggies.
- Grill on medium heat to achieve golden cheese and tender vegetables without scorching.
- For stovetop cooking, a grill pan works beautifully if you don’t have an outdoor grill.
- Add fresh herbs or a drizzle of balsamic glaze at the end for extra brightness.
- Leftovers taste great reheated on a pan — avoid the microwave, as it toughens halloumi.
- Use colorful veggies for a vibrant, visually appealing presentation.
- Serve immediately while hot for the best halloumi texture.
Chef’s Secrets for Perfect Skewers
The secret to flawless skewers lies in preparation and balance.
Halloumi has a firm texture that holds up beautifully to grilling, but it’s important to cut the cheese into uniform cubes so it cooks evenly.
Vegetables should also be cut to a similar size to ensure consistent tenderness.
Don’t skip the marinade — it’s not only for flavor but also helps soften the veggies and prevent them from drying out.
Preheating the grill is another essential step: a medium, steady heat creates those beautiful char marks while allowing the insides to cook through.
Finally, resist the urge to overcrowd the skewers.
Leaving just a little space between each piece ensures that everything grills rather than steams.
Serving Suggestions for Any Occasion
These skewers are incredibly versatile, making them perfect for more than just a summer barbecue.
Pair them with a fresh grain salad, such as quinoa tabbouleh or couscous with herbs, for a balanced meal.
They also work wonderfully alongside flatbreads and dips like hummus, tzatziki, or baba ganoush. I
f you’d like to keep things low-carb, serve the skewers with a leafy green salad dressed in lemon and olive oil.
For entertaining, present them on a large platter with dipping sauces in small bowls — guests will love customizing each bite.
They’re also fantastic as part of a mezze spread, paired with olives, roasted chickpeas, and other Mediterranean favorites.
Storage Tips for Lasting Freshness
If you find yourself with leftovers, proper storage makes all the difference.
Let the skewers cool completely before placing them in an airtight container.
They will stay fresh in the refrigerator for up to 5 days.
To reheat, a quick warm-up on a grill pan or in the oven restores their smoky flavor and crisp edges.
Avoid microwaving, as this can make halloumi rubbery and less enjoyable.
For meal prep, you can also prepare the vegetables and halloumi in advance, store them in the marinade overnight, and simply assemble and grill when ready to eat.
Frequently Asked Questions
1. Can I make these skewers vegan?
Yes! To make a vegan version, swap the halloumi for extra-firm tofu or a plant-based cheese alternative. Make sure to press the tofu well before marinating so it absorbs maximum flavor.
2. What’s the best grill temperature?
Medium heat is ideal for grilling halloumi and vegetables. High heat can scorch the cheese before the veggies soften, while low heat won’t give you the desired char and caramelization.
3. Can I bake these instead of grilling?
Absolutely. Arrange the skewers on a parchment-lined baking sheet and roast in a preheated oven at 425°F (220°C) for about 15–20 minutes, flipping halfway through, until golden and tender.
4. Do I need to marinate the cheese too?
It’s best to marinate only the vegetables, as halloumi doesn’t absorb liquid well. Instead, season the cheese lightly just before grilling, or brush it with extra marinade while cooking.
5. Can I prepare the skewers ahead of time?
Yes, you can assemble the skewers a few hours in advance and store them in the refrigerator. Just keep them covered until ready to grill. This makes them perfect for entertaining or busy weeknights.
