Grilled Halloumi Skewers: The Ultimate Summer Recipe

Grilled Halloumi Skewers: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine perfectly charred, golden-brown halloumi cheese, its salty tang harmonizing with the sweetness of vibrant vegetables, all threaded onto a skewer and kissed by the smoky embrace of the grill. This isn’t just a recipe; it’s an experience.

Halloumi, originating from Cyprus, boasts a rich history deeply intertwined with the island’s culture. Traditionally made from goat’s, sheep’s, or cow’s milk, this semi-hard, brined cheese has been a staple in Cypriot cuisine for centuries. Its unique high melting point makes it ideal for grilling and frying, allowing it to develop a delightful crispy exterior while remaining delightfully soft and chewy inside.

What makes grilled halloumi skewers so irresistible? It’s the symphony of textures and flavors! The salty, slightly squeaky halloumi contrasts beautifully with the juicy sweetness of bell peppers, zucchini, and cherry tomatoes. A drizzle of balsamic glaze or a sprinkle of fresh herbs elevates the dish to another level. Beyond the incredible taste, these skewers are incredibly easy to prepare, making them perfect for a quick weeknight dinner or a crowd-pleasing appetizer at your next barbecue. They are also a fantastic vegetarian option that even meat-eaters will adore. So, fire up your grill and get ready to create some magic with these delightful skewers!

Ingredients:

• 2 blocks (8 ounces each) Halloumi cheese, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch thick rounds
• 1 red onion, cut into 1-inch wedges
• 1 pint cherry tomatoes
• 1/4 cup olive oil, plus more for grilling
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)
• Fresh parsley, chopped, for garnish (optional)

Preparing the Halloumi and Vegetables:

1. First, let’s get our vegetables prepped. Wash all the vegetables thoroughly. This is a crucial step, especially for the bell peppers and zucchini.
2. Now, chop the red and yellow bell peppers into 1-inch pieces. Try to keep the pieces relatively uniform in size so they cook evenly on the grill. Remove the seeds and membranes from the peppers before chopping.
3. Next, slice the zucchini into 1-inch thick rounds. Again, consistency is key for even cooking.
4. Cut the red onion into 1-inch wedges. You can separate the layers slightly if you like, but keep them intact enough to stay on the skewer.
5. Leave the cherry tomatoes whole. They’ll add a burst of sweetness and juiciness to the skewers.
6. Now, let’s tackle the halloumi. Pat the halloumi cheese dry with paper towels. This will help it get a nice sear on the grill. Cut the halloumi into 1-inch cubes, matching the size of the vegetables as closely as possible.

Marinating the Skewers:

1. In a large bowl, whisk together the 1/4 cup of olive oil, lemon juice, dried oregano, garlic powder, and red pepper flakes (if using). This marinade will add a ton of flavor to both the halloumi and the vegetables.
2. Add the chopped bell peppers, zucchini rounds, red onion wedges, and cherry tomatoes to the bowl with the marinade. Toss everything gently to coat evenly.
3. Now, carefully add the halloumi cubes to the bowl. Be gentle when tossing, as halloumi can be a bit delicate. Make sure all the halloumi pieces are coated with the marinade.
4. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. You can marinate it for up to 2 hours for a more intense flavor. The longer it marinates, the more the flavors will meld together.

Assembling the Skewers:

1. If you’re using wooden skewers, make sure they’ve been soaking in water for at least 30 minutes. This will prevent them from burning on the grill.
2. Now comes the fun part: assembling the skewers! Thread the halloumi and vegetables onto the skewers, alternating between the different colors and textures. I like to start and end with a piece of halloumi to help hold everything together.
3. You can arrange the vegetables in any order you like, but I recommend alternating colors for a visually appealing presentation. For example, you could do halloumi, red pepper, zucchini, halloumi, yellow pepper, red onion, halloumi, cherry tomato, and repeat.
4. Don’t overcrowd the skewers. Leave a little space between each piece so the heat can circulate and cook everything evenly.
5. Repeat the process until all the halloumi and vegetables are used up. You should end up with several skewers, depending on the length of your skewers and the amount of ingredients you have.

Grilling the Halloumi Skewers:

1. Preheat your grill to medium heat. You want the grill hot enough to sear the halloumi and vegetables, but not so hot that they burn before they’re cooked through.
2. Clean the grill grates thoroughly with a grill brush. This will prevent the skewers from sticking and ensure even cooking.
3. Lightly brush the grill grates with olive oil. This will further help prevent sticking.
4. Carefully place the halloumi skewers on the preheated grill. Make sure they’re not too close together so the heat can circulate properly.
5. Grill the skewers for about 2-3 minutes per side, or until the halloumi is golden brown and slightly softened, and the vegetables are tender-crisp.
6. Keep a close eye on the skewers while they’re grilling. Halloumi can melt quickly if the grill is too hot, so adjust the heat as needed.
7. Turn the skewers frequently to ensure even cooking on all sides. This will also prevent any one side from burning.
8. The vegetables should be slightly charred and tender-crisp. The cherry tomatoes should be slightly blistered and juicy.
9. Once the halloumi is nicely browned and the vegetables are cooked to your liking, remove the skewers from the grill and place them on a clean platter.

Serving and Enjoying:

1. Let the skewers rest for a few minutes before serving. This will allow the flavors to meld together even more.
2. Garnish the skewers with fresh chopped parsley, if desired. This adds a pop of color and freshness.
3. Serve the grilled halloumi skewers immediately. They’re best enjoyed hot off the grill.
4. These skewers are delicious on their own as an appetizer or snack.
5. You can also serve them as a main course with a side of couscous, quinoa, or a fresh salad.
6. For a complete meal, try pairing them with a grilled pita bread and a dollop of tzatziki sauce.
7. Leftovers can be stored in the refrigerator for up to 2 days. Reheat them gently in a skillet or microwave before serving.
8. Enjoy your delicious and healthy grilled halloumi skewers!

Conclusion:

So there you have it! These Grilled Halloumi Skewers are truly a must-try recipe, and I’m confident they’ll become a new favorite in your household. The combination of salty halloumi, sweet peppers, and tangy balsamic glaze is simply irresistible. It’s quick, easy, and incredibly satisfying – perfect for a weeknight dinner or a weekend barbecue. But beyond the simplicity, it’s the explosion of flavors that really makes this dish shine. The slight char from the grill adds a smoky depth that elevates the entire experience.

What makes these skewers so special is their versatility. They’re not just a standalone dish; they’re a blank canvas for your culinary creativity! Looking for serving suggestions? I love serving them over a bed of fluffy couscous or quinoa, drizzled with extra balsamic glaze and a sprinkle of fresh herbs like parsley or mint. They’re also fantastic as part of a Mediterranean-inspired mezze platter, alongside hummus, pita bread, and olives. For a heartier meal, try adding grilled chicken or shrimp to the skewers for extra protein.

And speaking of variations, the possibilities are endless! Feel free to swap out the vegetables based on your preferences or what’s in season. Cherry tomatoes, zucchini, red onion, or even pineapple would all be delicious additions. If you’re not a fan of balsamic glaze, try a honey-mustard dressing or a simple lemon-herb vinaigrette. For a spicy kick, add a pinch of red pepper flakes to the marinade or use a spicy harissa paste. You could even experiment with different types of cheese! While halloumi is the star of the show here, you could try using paneer or even feta for a different flavor profile. Just be mindful of the grilling time, as some cheeses melt more easily than others.

Don’t be afraid to get creative and make this recipe your own! That’s the beauty of cooking, after all – it’s all about experimenting and finding what you love. I’ve found that the key to perfect Grilled Halloumi Skewers is to not overcrowd the skewers and to keep a close eye on them while grilling to prevent burning. A little char is good, but burnt cheese is not! Also, remember to brush the skewers with oil before grilling to prevent sticking.

I truly believe that everyone should experience the joy of these Grilled Halloumi Skewers. They’re a guaranteed crowd-pleaser, and they’re so easy to make that even beginner cooks can master them. So, what are you waiting for? Fire up the grill, gather your ingredients, and get ready to enjoy a delicious and unforgettable meal. I’m so excited for you to try this recipe and discover your own favorite variations.

Once you’ve made these skewers, I’d absolutely love to hear about your experience! Did you try any of the variations I suggested? Did you come up with your own unique twist? Share your photos and comments in the comments section below. I can’t wait to see what you create! Happy grilling!

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June 30, 2025 by Melissa