Charred Herb-Grilled Veggie and Halloumi Skewers

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 8 skewers)
• Prep Time: 25 minutes
• Cook Time: 12–15 minutes
• Total Time: 40 minutes

Quick Ingredients

• 400 g (14 oz) halloumi, cut into 2.5 cm (1 in) cubes
• 1 red bell pepper, in 2.5 cm (1 in) pieces
• 1 yellow bell pepper, in 2.5 cm (1 in) pieces
• 1 medium zucchini, in 1.25 cm (1/2 in) half-moons
• 1 small red onion, in 2.5 cm (1 in) wedges
• 12–16 cherry tomatoes
• 4 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp dried oregano, 1/2 tsp dried thyme
• 1 tsp smoked paprika, pinch red pepper flakes
• 1 tsp kosher salt, 1/2 tsp black pepper
• Fresh parsley and lemon wedges, for serving

Do This

• 1. If using wooden skewers, soak 8 in water for at least 20 minutes.
• 2. Preheat grill or grill pan to medium-high (about 400–425°F / 200–220°C).
• 3. Cut halloumi and vegetables into even, bite-sized pieces.
• 4. Whisk olive oil, lemon juice, garlic, herbs, spices, salt, and pepper in a bowl.
• 5. Toss halloumi and veggies with the herb oil; let sit 10 minutes.
• 6. Thread halloumi and vegetables onto skewers, alternating for color.
• 7. Grill 10–15 minutes, turning and brushing with remaining herb oil, until halloumi is golden and veggies are nicely charred; garnish and serve hot.

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Why You’ll Love This Recipe

• Halloumi grills up golden and crisp on the outside, soft and squeaky inside, for a deeply satisfying vegetarian skewer.
• Colorful peppers, zucchini, onion, and tomatoes give you a full serving of veggies with smoky, charred edges.
• A simple olive oil, garlic, lemon, and herb mixture does triple duty as marinade, baste, and finishing drizzle.
• Perfect for cookouts, casual dinners, or meal prep and easy to scale up for a crowd.

Grocery List

• Produce: 1 red bell pepper, 1 yellow bell pepper, 1 medium zucchini, 1 small red onion, 12–16 cherry tomatoes, 3 garlic cloves, 1 small bunch fresh flat-leaf parsley, 2 lemons.
• Dairy: 400 g (14 oz) halloumi cheese.
• Pantry: Extra-virgin olive oil, kosher salt, freshly ground black pepper, dried oregano, dried thyme, smoked paprika, red pepper flakes (optional), wooden or metal skewers.

Full Ingredients

For the Grilled Veggie and Halloumi Kebabs

• 400 g (14 oz) halloumi cheese, cut into 2.5 cm (1 in) cubes
• 1 medium red bell pepper, seeded and cut into 2.5 cm (1 in) pieces
• 1 medium yellow bell pepper, seeded and cut into 2.5 cm (1 in) pieces
• 1 medium zucchini, cut into 1.25 cm (1/2 in) thick half-moons
• 1 small red onion, peeled and cut into 2.5 cm (1 in) wedges (core trimmed but left mostly intact so wedges hold together)
• 12–16 cherry tomatoes (about 1 heaping cup)
• 8 metal skewers, or 8 wooden skewers soaked in water for at least 20–30 minutes

For the Herb Olive Oil Baste

• 4 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice (about 1 lemon)
• 2 garlic cloves, finely minced or pressed
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp smoked paprika
• 1/4–1/2 tsp red pepper flakes (optional, to taste)
• 1 tsp kosher salt (use 1/2 tsp if your halloumi is very salty)
• 1/2 tsp freshly ground black pepper

To Finish and Serve

• 2 tbsp chopped fresh flat-leaf parsley
• Lemon wedges, for squeezing over (1 lemon, cut into wedges)
• Extra olive oil for drizzling, if desired

Step-by-Step Instructions

Step 1: Prep the grill and skewers

If you are using wooden skewers, place them in a shallow dish of water and soak for at least 20–30 minutes so they do not burn on the grill. Metal skewers can be used as is.

Preheat your grill (gas or charcoal) or a stovetop grill pan to medium-high heat, aiming for about 400–425°F (200–220°C). Clean the grates well, then lightly oil them using a folded paper towel dipped in vegetable oil and held with tongs. This helps prevent the halloumi from sticking.

Step 2: Cut the halloumi and vegetables

Pat the halloumi dry with paper towels to remove excess moisture; this helps it brown nicely. Cut the block into even 2.5 cm (1 in) cubes. Try to keep the pieces similar in size so they cook evenly.

Prepare the vegetables: remove the stems and seeds from the bell peppers and cut into 2.5 cm (1 in) squares. Slice the zucchini into 1.25 cm (1/2 in) thick half-moons. Peel the red onion, trim the root just enough to handle, then cut into wedges about 2.5 cm (1 in) at the widest part, keeping the layers attached at the root end as much as possible. Leave the cherry tomatoes whole and rinse them.

Step 3: Make the herb olive oil mixture

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, red pepper flakes (if using), kosher salt, and black pepper until well combined. The mixture should be thick and fragrant, with a bright citrusy aroma and a deep orange-red color from the smoked paprika.

Taste a tiny drop (keeping in mind that halloumi is salty) and adjust the seasoning if needed with a bit more lemon juice for brightness or pepper for heat.

Step 4: Toss the halloumi and veggies with the herb oil

Place the halloumi cubes, bell pepper pieces, zucchini, onion wedges, and cherry tomatoes in a large mixing bowl. Drizzle about two-thirds of the herb olive oil mixture over everything (reserve the remaining third for brushing while grilling and for serving).

Gently toss with your hands or a large spoon until all the pieces are lightly coated. Be careful not to break the halloumi cubes. Let the mixture sit at room temperature for 10–15 minutes while the grill finishes heating, allowing the flavors to penetrate the vegetables and cheese.

Step 5: Thread the kebabs

Thread the marinated halloumi and vegetables onto the soaked wooden or metal skewers, alternating ingredients to create colorful patterns. For example: red pepper, halloumi, zucchini, onion, halloumi, yellow pepper, tomato, and repeat. Leave a small bit of space between pieces so heat can circulate and everything can char properly.

Distribute the ingredients evenly across the skewers so each one has a nice mix of halloumi and vegetables. Lay the assembled skewers on a tray or baking sheet for easy transport to the grill.

Step 6: Grill and baste until charred and golden

Place the skewers on the hot grill in a single layer. Cook for 10–15 minutes total, turning every 2–3 minutes so all sides get contact with the grates. Halloumi should develop deep golden-brown grill marks and the vegetables should soften with some charred edges and blistered skins, especially the cherry tomatoes.

Each time you turn the skewers, brush them lightly with some of the reserved herb olive oil using a heatproof brush. Watch closely near the end to prevent burning; move any pieces that are charring too quickly to a cooler part of the grill. The kebabs are done when the halloumi is nicely browned on the outside and heated through, and the vegetables are tender-crisp.

Step 7: Finish, garnish, and serve

Transfer the hot kebabs to a serving platter or a preheated cast-iron skillet for a rustic presentation. Spoon or drizzle any remaining herb olive oil over the top.

Sprinkle with chopped fresh parsley, and serve immediately with lemon wedges on the side for squeezing over just before eating. A final light drizzle of olive oil is delicious for extra richness. Enjoy the skewers while the halloumi is still warm and pleasantly chewy.

Pro Tips

• Watch the salt level: Halloumi is naturally salty. If yours tastes very salty out of the package, rinse it briefly and pat dry, and use the lower amount of salt in the herb oil.
• Keep pieces similar in size: Aim to cut halloumi and vegetables into roughly 2.5 cm (1 in) chunks so they cook at the same rate and are easy to skewer.
• Prevent sticking: Start with a very hot, well-oiled grill, and avoid moving the skewers too early. Once halloumi has formed a crust, it will release more easily from the grates.
• Grill pan or broiler option: If you do not have an outdoor grill, cook the skewers on a preheated cast-iron grill pan over medium-high heat, or under the broiler on high, turning frequently until charred and tender.
• Serve immediately: Halloumi is best right off the grill. It firms up as it cools, so plan to have everything else ready before you start grilling.

Variations

• Mediterranean platter style: Add pitted Kalamata olives (skewered between veggies), swap zucchini for eggplant cubes, and serve the kebabs over warm couscous or bulgur with a side of tzatziki.
• Spicy harissa kebabs: Replace the smoked paprika and red pepper flakes with 1–2 tsp harissa paste whisked into the olive oil and lemon mixture for a smoky, chili-forward kick.
• Herb-forward version: Stir 2 tbsp finely chopped fresh herbs (such as parsley, oregano, and mint) into the olive oil just before brushing and serving for a fresher, greener flavor.

Storage & Make-Ahead

You can cut the halloumi and vegetables and mix the herb olive oil up to 1 day ahead. Store everything separately in airtight containers in the refrigerator. For best texture, toss the halloumi and vegetables with the herb oil and skewer them within 6–8 hours of grilling; keep the assembled skewers covered in the refrigerator until ready to cook.

Leftover cooked kebabs will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a hot skillet or 375°F (190°C) oven for 8–10 minutes, just until warmed through and lightly sizzling. Freezing is not recommended, as halloumi can become rubbery when frozen and thawed.

Nutrition (per serving)

Approximate values per serving (2 skewers), assuming 4 servings: about 500 calories; 38 g fat; 11 g saturated fat; 9 g carbohydrates; 3 g fiber; 5 g sugars; 22 g protein; 1,100–1,300 mg sodium. These numbers will vary based on the exact brand of halloumi, the amount of oil that actually remains on the kebabs after grilling, and the specific vegetables used.