Grilled Veggie Halloumi Skewers (Printer-Friendly)

Colorful grilled vegetables paired with golden halloumi and a fresh herb yogurt sauce.

# What You 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

# How to Cook:

01 - If using wooden skewers, submerge in water for at least 20 minutes to prevent burning during grilling.
02 - In a large bowl, combine halloumi cubes and all vegetables with olive oil, oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Thread halloumi and vegetables alternately onto prepared skewers, distributing ingredients evenly.
04 - Preheat grill or grill pan to medium-high heat until fully preheated and ready for cooking.
05 - Place skewers on heated grill and cook for 10-12 minutes, turning occasionally, until vegetables are tender with light char and halloumi achieves golden color.
06 - While skewers grill, combine Greek yogurt, mint, parsley, lemon juice, minced garlic, olive oil, salt, and pepper in a small bowl. Mix thoroughly and refrigerate until service.
07 - Transfer hot skewers to serving plates and offer herb yogurt sauce alongside.

# Expert Advice:

01 -
  • Halloumi has this magical high melting point that means it actually grills instead of melting into a puddle, creating those golden charred edges that taste like summer.
  • The whole thing comes together in under 40 minutes, which makes it perfect for weeknight entertaining or casual backyard gatherings.
  • It's genuinely impressive looking but requires almost no skill—just chop, thread, and grill.
02 -
  • Halloumi's high melting point means it needs real heat to develop that golden crust—medium heat won't cut it, and you'll end up with pale, soft cheese instead of gorgeous charred edges.
  • Soaking wooden skewers actually matters because burnt handles make serving awkward and scary, even though I used to skip this step and regret it every single time.
03 -
  • Don't skip the char—those golden, slightly blackened edges on the halloumi are where the flavor lives, so let them sit on the heat long enough to develop those crispy bits.
  • Chill the herb sauce while the skewers cook so it stays cool and refreshing against the warmth of everything else.
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