Grilled Veggie Halloumi Skewers (Print)

Vibrant grilled vegetables and halloumi paired with a fresh herb yogurt sauce for a light summer dish.

# Ingredients:

→ Skewers

01 - 8 oz halloumi cheese, cut into 0.75 inch cubes
02 - 1 red bell pepper, cut into 0.75 inch pieces
03 - 1 yellow bell pepper, cut into 0.75 inch pieces
04 - 1 small zucchini, sliced into 0.4 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 - 0.5 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 fresh lemon juice
16 - 1 garlic clove, minced
17 - 1 tablespoon olive oil
18 - Salt and black pepper to taste

# Instructions:

01 - Soak wooden skewers in water for at least 20 minutes to prevent burning during grilling.
02 - In a large mixing bowl, combine halloumi cubes and all vegetables with olive oil, 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 over medium-high heat until fully heated.
05 - Place skewers on the hot grill and cook for 10 to 12 minutes, turning occasionally, until vegetables are tender with light char marks and halloumi achieves a golden color.
06 - While skewers grill, combine Greek yogurt, mint, parsley, lemon juice, minced garlic, olive oil, salt, and pepper in a small bowl. Whisk until smooth and refrigerate until serving.
07 - Arrange hot skewers on a serving platter and offer herb yogurt sauce alongside for dipping.

# Pro Tips:

01 -
  • The halloumi gets this incredible squeaky, creamy texture when grilled, something tofu or regular cheese just can't replicate.
  • It comes together faster than you'd expect, so you can have dinner on the table without feeling like you've been in the kitchen all day.
  • That herb yogurt sauce tastes like a Mediterranean holiday without requiring any fancy techniques.
02 -
  • Halloumi has a high melting point, which is exactly why it works on the grill, but if you cook it too long it becomes rubbery and loses that creamy center.
  • Don't skip the herb yogurt sauce—it's the final piece that transforms these skewers from good to something you'll think about days later.
03 -
  • Brush your grill grates with oil before heating to prevent even the most careful threading from sticking.
  • If halloumi is hard to find, a firm cheese like paneer works as a substitute, though the texture won't be quite as squeaky.
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