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Grilled Vegetable Skewers with Halloumi

Jessica T. Brown
These grilled vegetable skewers with halloumi are a vibrant, protein-rich vegetarian meal perfect for BBQs or weeknight dinners.
Fresh veggies and hearty halloumi are marinated in olive oil, lemon, garlic, and herbs before being grilled to smoky perfection.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time (marinade) 30 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Greek-inspired, Mediterranean
Servings 12 skewers

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.