Grilled Veggie Halloumi Skewers (Printable Version)

Charred halloumi and fresh vegetables come together with a tangy herb yogurt sauce for a vibrant summer dish.

# 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

# Steps to Follow:

01 - If using wooden skewers, soak 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 and sprinkle with oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Thread the halloumi and vegetables alternately onto prepared skewers, distributing ingredients evenly.
04 - Preheat a grill or grill pan to medium-high heat for 5 minutes.
05 - Place skewers on the hot grill and cook for 10 to 12 minutes, turning occasionally, until vegetables are tender with slight char marks and halloumi is golden brown.
06 - While skewers cook, combine Greek yogurt, mint, parsley, lemon juice, minced garlic, olive oil, salt, and pepper in a small bowl. Mix thoroughly and refrigerate until serving.
07 - Transfer grilled skewers to a serving platter and serve immediately with herb yogurt sauce on the side.

# Additional Tips::

01 -
  • Halloumi has the most satisfying high melting point, so it actually gets crispy and golden without melting into oblivion.
  • The whole thing comes together in 35 minutes, making it perfect for those nights when you want something special but don't want to fuss.
  • One skewer feels elegant enough for a dinner party but casual enough for a weeknight grill session.
02 -
  • Don't skip soaking wooden skewers—I learned this the hard way when half my beautiful vegetables fell onto the grill because the stick burned through.
  • The sauce is better if you chop the fresh herbs by hand instead of pulsing them in a food processor, which bruises them and darkens their color.
03 -
  • Cut all your vegetables to roughly the same thickness so everything finishes cooking at the same moment; uneven pieces mean something's either burnt or undercooked.
  • Pat your halloumi dry with a paper towel before threading it onto skewers—moisture prevents that gorgeous golden crust from forming.
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