Save to Pinterest My neighbor called me over one summer evening with a bag of halloumi from the farmers market, asking what on earth to do with it. We ended up grilling it alongside whatever vegetables were sitting in my crisper drawer, and something magical happened—that squeaky cheese got all golden and crispy while the peppers turned soft and charred. A quick whirl of yogurt and fresh herbs became the perfect cool companion to the warm, smoky skewers, and suddenly we had the easiest, most elegant dinner neither of us had planned.
I made these for the first time when my brother-in-law declared he was tired of the same grilled chicken every summer. The cool herb sauce had him going back for thirds, and now every family gathering includes at least one platter of these. It's become the dish people ask me to bring, which is the highest compliment a home cook can receive.
Ingredients
- Halloumi cheese, 225 g cut into 2 cm cubes: This is the star—its high melting point means it actually grills instead of melting, and those golden-brown edges are non-negotiable.
- Red and yellow bell peppers, 1 each cut into 2 cm pieces: Different colors mean different ripeness levels and subtle flavor variations, plus they look stunning on the skewer.
- Zucchini, 1 small sliced into 1 cm rounds: The thinner slices cook through without getting mushy, and they act like little sponges for the charred flavor.
- Red onion, 1 small cut into wedges: Red onion gets sweet and mellow when grilled, losing that sharp bite it has raw.
- Cherry tomatoes, 125 g: They burst slightly when grilled and release their jammy sweetness onto everything around them.
- Olive oil, 2 tbsp for skewers plus 1 tbsp for sauce: Use a good one you actually enjoy—it makes a real difference in how the final sauce tastes.
- Dried oregano, 1 tsp and smoked paprika, 1/2 tsp: These two create that Mediterranean warmth without overpowering the vegetables and cheese.
- Greek yogurt, 200 g: Full-fat is the move here; it's thicker and more luxurious than regular yogurt.
- Fresh mint and parsley, 2 tbsp each finely chopped: Fresh herbs are the soul of this sauce—dried won't give you that bright, lively quality.
- Lemon juice, 1 tbsp: This cuts through the richness and wakes up every other flavor on the plate.
- Garlic clove, 1 minced: One is enough; you want it to whisper, not shout.
- Wooden or metal skewers, 8: If wooden, soaking prevents charring before the vegetables cook through.
Instructions
- Prepare your skewers:
- If you're using wooden ones, get them into a bowl of water at least 20 minutes before grilling—this small step saves them from burning to a crisp.
- Season everything together:
- Toss the halloumi and vegetables in a large bowl with olive oil, oregano, smoked paprika, salt, and pepper until every piece is glossy and coated. This is where flavor starts building.
- Thread with intention:
- Alternate halloumi cubes with vegetables as you thread onto skewers, leaving just a tiny bit of space so heat can circulate and cook everything evenly.
- Get your grill hot:
- Medium-high heat is your target—hot enough that you hear a sizzle when something hits the grates, but not so wild that everything burns before cooking through.
- Grill with patience:
- Place skewers on the grill and let them sit for a minute before turning; this builds those beautiful char marks. Rotate every couple of minutes for 10–12 minutes total until vegetables are tender and the halloumi develops golden, crispy edges.
- Make the sauce while you wait:
- Combine Greek yogurt, fresh mint, parsley, lemon juice, minced garlic, olive oil, salt, and pepper in a small bowl and whisk until smooth and herbaceous. Refrigerate it until serving so it stays cool and refreshing against the warm skewers.
- Serve with style:
- Pull the skewers off the grill, let them rest for just a moment, then serve hot with the herb yogurt sauce alongside for dipping.
Save to Pinterest There's something about serving food on a skewer that feels celebratory, even when you're just feeding yourself on a Tuesday night. Maybe it's the color, or the way people naturally slow down to eat something threaded onto a stick, but these skewers consistently turn an ordinary dinner into something worth remembering.
Grilling Secrets
The trick to perfectly grilled halloumi is understanding that it needs enough direct heat to get crispy but not so much that it starts actually melting before the outside caramelizes. If you're worried, cut your pieces slightly smaller—they'll cook faster and more evenly. I also keep a spray bottle of water nearby in case a flare-up happens; a quick spritz lets you control the heat without losing that beautiful char.
Building Your Own Flavor Profile
The herb yogurt sauce is wonderfully forgiving and adaptable. Use whatever fresh herbs you have on hand—dill, cilantro, or basil all work beautifully instead of the mint and parsley. Some evenings I add a pinch of cumin to echo the smoked paprika, and once I stirred in a spoonful of pomegranate molasses because I was in an experimental mood. Trust yourself and taste as you go.
Summer Sides and Pairings
These skewers shine alongside warm pita bread where you can tear off pieces and use them to scoop up extra sauce, or pile them onto couscous that's been tossed with a little olive oil and fresh lemon zest. A crisp salad of cucumber and tomato feels right alongside them, and a cold drink—whether it's sparkling water with lemon or something chilled—just completes the whole experience. This is the kind of meal that tastes like summer feels.
- Warm pita or flatbread transforms these into handheld bites perfect for eating straight off the skewer.
- A simple cucumber and tomato salad brightens the plate without competing for attention.
- Make extra herb sauce—everyone will want more than they think they will.
Save to Pinterest These skewers feel like a small celebration every time I make them, the kind of dish that reminds you why grilling season is worth waiting for all year. They're easy enough to become a regular rotation, but special enough that they never feel ordinary.
Common Recipe Questions
- → How do I prevent the skewers from burning on the grill?
Soaking wooden skewers in water for at least 20 minutes before grilling helps prevent them from burning. Metal skewers can be used as an alternative.
- → Can I substitute halloumi with another ingredient?
Firm tofu works well as a substitute for halloumi, especially for a vegan option. It holds its shape well on the grill and absorbs flavors nicely.
- → What vegetables pair best with halloumi for grilling?
Bell peppers, zucchini, cherry tomatoes, red onions, eggplant, and mushrooms all complement halloumi’s texture and flavor when grilled.
- → How long should the skewers be grilled?
Grill the skewers for about 10 to 12 minutes over medium-high heat, turning occasionally until the vegetables are tender and slightly charred, and the halloumi is golden.
- → What can I serve with these skewers?
These skewers pair beautifully with warm pita bread, couscous, or a fresh green salad for a balanced meal.