Grilled Veggie Halloumi Skewers (Print version)

Tender grilled halloumi with vibrant vegetables paired with a fresh herb yogurt sauce.

# What You Need:

→ Skewers

01 - 8 oz halloumi cheese, cut into 3/4 inch cubes
02 - 1 red bell pepper, cut into 3/4 inch pieces
03 - 1 yellow bell pepper, cut into 3/4 inch pieces
04 - 1 small zucchini, sliced into 3/8 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 - 1/2 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

# How to Make:

01 - If using wooden skewers, submerge in water for at least 20 minutes to prevent charring during grilling.
02 - In a large bowl, combine halloumi cubes and all vegetables with olive oil, oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Thread halloumi and vegetables alternately onto prepared skewers, distributing ingredients evenly.
04 - Preheat grill or grill pan over medium-high heat until hot and ready for cooking.
05 - Place skewers on grill and cook for 10 to 12 minutes, turning occasionally, until vegetables are tender with light charring and halloumi develops a golden exterior.
06 - In a small bowl, combine Greek yogurt, mint, parsley, lemon juice, garlic, olive oil, salt, and pepper. Mix thoroughly and refrigerate until service.
07 - Transfer hot skewers to serving plates and accompany with chilled herb yogurt sauce on the side.

# Expert tips:

01 -
  • Halloumi has this incredible property where it softens but doesn't melt, so you get that warm, slightly crispy outside with a tender inside.
  • The herb yogurt sauce is cool enough to balance the smoky grill flavors, and honestly, it's good on everything else you make all summer.
  • You can prep these in twenty minutes and have dinner on the table faster than you'd expect, which makes weeknight grilling actually doable.
02 -
  • The biggest mistake I made early on was threading everything too tightly, which meant the inside vegetables steamed instead of grilled, so leave small gaps between pieces and your results improve dramatically.
  • Halloumi's squeaky texture changes completely once it hits heat, but if your grill isn't hot enough, you'll end up with rubbery cheese instead of tender, so trust the medium-high heat and don't go lower.
03 -
  • Thread the skewers the morning you plan to cook them and keep them on a plate in the refrigerator, which keeps everything fresh and means you're not rushing when guests arrive.
  • The herb yogurt sauce gets better if you make it an hour ahead and let the flavors blend in the cold, so prep it whenever you think of it during the day.
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