Grilled Veggie Halloumi Skewers (Print View)

Colorful grilled vegetables and halloumi cheese served with a fresh herb yogurt sauce.

# What You’ll 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 lemon juice
16 - 1 garlic clove, minced
17 - 1 tablespoon olive oil
18 - Salt and black pepper to taste

# Method:

01 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning during grilling.
02 - In a large bowl, combine halloumi cubes and all vegetables. Drizzle with olive oil, then season with oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Thread the halloumi and vegetables alternately onto the prepared skewers, distributing ingredients evenly.
04 - Preheat a grill or grill pan over medium-high heat until hot.
05 - Place skewers on the 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 cook, combine Greek yogurt, mint, parsley, lemon juice, minced garlic, and olive oil in a small bowl. Season with salt and pepper. Mix until smooth and refrigerate until serving.
07 - Transfer hot skewers to a serving platter. Serve immediately with herb yogurt sauce on the side.

# Expert Advice:

01 -
  • Halloumi has this incredible ability to hold its shape on the grill, getting gorgeously golden while staying creamy inside—no melting disasters here.
  • The herb yogurt sauce is bright enough to cut through the richness of the cheese and vegetables, making every bite feel light and summery.
  • You can prep everything in twenty minutes, which means more time enjoying the evening and less time stuck at a cutting board.
02 -
  • Don't skip soaking wooden skewers—I once tried to save five minutes and ended up with charred sticks and raw vegetables, which was humbling and delicious in a completely different way.
  • The halloumi's texture is everything; if your grill isn't hot enough, it turns rubbery instead of creamy, so make sure it's properly preheated and you're not afraid of a serious char.
03 -
  • Brush the grill grates with a bit of oil right before adding skewers so the cheese and vegetables release cleanly instead of sticking and tearing.
  • If you're making these for a crowd, prep all your skewers on a tray beforehand so you can load them onto the grill quickly once it's hot—timing matters when cooking for multiple people.
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