Pin There's something about threading halloumi onto a skewer that makes you feel like you're building something special—especially when the cheese is still cool and firm in your hands. My neighbor mentioned these one lazy afternoon, and I thought I'd try them for a weeknight dinner when the grill was already fired up. The smell of that cheese turning golden, combined with charred peppers and the minty yogurt sauce, completely won me over, and now they're what I reach for whenever summer decides to show up.
I made these for friends who showed up unexpectedly one evening, and watching their faces light up when they took that first bite—the contrast of hot, slightly charred cheese with the cool, tangy sauce—reminded me why I love cooking. One friend actually asked for the recipe right there at the table, which felt like the highest compliment.
Ingredients
- Halloumi cheese, 225 g: Cut into 2 cm cubes so it holds its shape on the grill and develops that golden crust while staying creamy inside.
- Red bell pepper, 1: Cut into 2 cm pieces to match the halloumi size and grill evenly.
- Yellow bell pepper, 1: Adds brightness and sweetness that balances the savory cheese.
- Zucchini, 1 small: Sliced into 1 cm rounds so it doesn't dry out too quickly on the grill.
- Red onion, 1 small: Cut into wedges to add a slightly sweet, caramelized bite.
- Cherry tomatoes, 125 g: These stay plump and juicy if you don't overcrowd the grill.
- Olive oil, 2 tbsp: Coats everything evenly and prevents sticking while adding richness.
- Dried oregano, 1 tsp: The backbone of the Mediterranean flavor profile.
- Smoked paprika, 1/2 tsp: Adds depth and a hint of smoke even if your grill isn't producing much char.
- Salt and black pepper: Season generously, as grilling can mute flavors slightly.
- Wooden or metal skewers, 8: Metal ones are reusable and reliable, but wooden ones feel more tactile.
- Greek yogurt, 200 g: Full-fat versions create a creamier sauce than reduced-fat.
- Fresh mint, 2 tbsp: Chopped just before mixing to keep the flavor bright and alive.
- Fresh parsley, 2 tbsp: Rounds out the herbal notes without overpowering the mint.
- Lemon juice, 1 tbsp: Freshly squeezed tastes completely different from bottled and ties everything together.
- Garlic clove, 1: Minced finely so it distributes evenly through the sauce.
- Olive oil for sauce, 1 tbsp: Creates an emulsion that keeps the yogurt smooth and luxurious.
Instructions
- Soak the skewers:
- If using wooden ones, submerge them in water for at least 20 minutes so they don't catch fire on the grill. I usually do this while I'm prepping vegetables.
- Coat everything evenly:
- Toss the halloumi and vegetables in a large bowl with olive oil, oregano, paprika, salt, and pepper until every piece glistens. This step ensures nothing sticks to the grill.
- Thread with intention:
- Alternate halloumi cubes with vegetables so each skewer looks like a little edible sculpture. I try to distribute the colors so they're visually balanced.
- Heat the grill:
- Get it screaming hot over medium-high heat before you add anything. The grates should be clean so nothing sticks.
- Grill with patience:
- Place skewers on the grill and resist the urge to move them around constantly. Turn them every 3 to 4 minutes so they get those beautiful char marks on all sides, cooking for 10 to 12 minutes total.
- Make the sauce while grilling:
- In a small bowl, whisk together Greek yogurt, mint, parsley, lemon juice, minced garlic, olive oil, salt, and pepper until smooth and herbaceous. Taste as you go and adjust seasonings—the sauce should taste bright and alive.
- Serve hot and cold together:
- Plate the warm skewers and drizzle or dollop the chilled yogurt sauce alongside. The temperature contrast makes every bite feel exciting.
Pin There was a moment during dinner when everyone went quiet except for the sound of forks and quiet appreciation, and I realized these skewers had managed to feel both light and completely satisfying at the same time. That's when I knew I'd found something worth making again and again.
The Magic of Halloumi
Halloumi has this incredible property where it doesn't melt when heated—instead, it develops a slightly crispy exterior while staying creamy and squeaky inside. The first time I grilled it, I was skeptical that cheese wouldn't just turn into a puddle, but the moment I heard that satisfying squeak when I bit into it, I understood why this ingredient has been beloved for centuries. It's like discovering a secret that Mediterranean cooks have been keeping all along.
Building Flavor on the Grill
The combination of oregano and smoked paprika creates an aromatic base that smells like a Greek island before you even take your first bite. Grilling intensifies these spices, making them more pronounced without tasting bitter or burnt. The char that develops on the vegetables isn't an accident—it's where the real depth of flavor lives, adding sweetness and complexity that you can't get from raw vegetables.
Creating a Balanced Plate
These skewers work beautifully on their own, but they also play well with others in the grilling lineup. I've served them alongside warm pita bread, creamy couscous, and fresh salads, and they never feel out of place. The herb yogurt sauce is versatile enough to work with grilled chicken or fish if you're mixing proteins, which I love about making a big batch of it.
- Warm pita bread makes the perfect edible utensil for scooping up extra sauce.
- A simple tomato and cucumber salad on the side adds freshness without competing for attention.
- Leftovers (though rare) are delicious at room temperature the next day for lunch.
Pin These skewers remind me that some of the most memorable meals don't come from complicated recipes—they come from respecting good ingredients and knowing when to let them shine. Every time I make them, someone asks for the recipe, and I'm always happy to share.
Recipe Q&A
- → How do I prevent wooden skewers from burning while grilling?
Soak wooden skewers in water for at least 20 minutes before grilling. This helps them stay damp and reduces the risk of burning.
- → What type of cheese works best for grilling on skewers?
Halloumi is ideal as it holds its shape and develops a golden crust when grilled, adding a savory, firm texture to the skewers.
- → Can I customize the vegetables on the skewers?
Yes, feel free to add eggplant, mushrooms, or other seasonal vegetables to vary flavors and textures according to your preference.
- → How should the herb yogurt sauce be stored before serving?
Keep the sauce chilled in the refrigerator until ready to serve to maintain its fresh, cooling flavor and consistency.
- → What is the best grilling method for these skewers?
Grill over medium-high heat, turning occasionally for 10–12 minutes, to achieve tender vegetables with slight charring and golden halloumi.
- → Is there a way to make these skewers vegan-friendly?
Substitute halloumi with firm tofu to create a vegan version that still grills well and absorbs seasoning nicely.