Halloumi & Vegetable Skewers

Chunks of halloumi threaded with summer vegetables and grilled until charred. The cheese holds its shape on the grill and gets a golden, salty crust. Serve with a simple yogurt sauce and warm flatbread.

Ingredients

Skewers

• 250 g halloumi, cut into 2 cm cubes
• 1 zucchini, cut into 2 cm rounds
• 1 bell pepper (red or yellow), cut into 2 cm squares
• 1/2 red onion, cut into wedges (separate layers)
• 1/2 cup cherry tomatoes, whole
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Yogurt sauce

• 1/2 cup (120 g) plain Greek yogurt
• 1 small clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh mint, chopped (or 1 tsp dried)
• 1/4 tsp salt

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Instructions

1. Make the yogurt sauce

1. Combine yogurt, garlic, lemon juice, mint, and salt in a small bowl.
2. Stir well. Taste and adjust salt or lemon. Set aside — the flavors meld as it sits.

2. Prep the skewers

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Cut the halloumi into 2 cm cubes — aim for ~12 pieces.
3. Cut the zucchini into 2 cm rounds. Halve them if the zucchini is thick.
4. Cut the bell pepper into 2 cm squares.
5. Separate the red onion wedges into individual layers.

3. Thread the skewers

1. Thread ingredients onto skewers in a repeating pattern, e.g.: onion, zucchini, bell pepper, halloumi, tomato, halloumi, bell pepper, zucchini, onion.
2. Don’t pack them too tightly — leave a tiny gap between pieces so everything chars evenly.
3. You should get 4 skewers for 2 servings.

4. Season

1. Brush all sides of the skewers with olive oil.
2. Sprinkle with dried oregano, salt, and pepper.

5. Grill

1. Heat a grill pan or outdoor grill to medium-high heat.
2. Place skewers on the grill. Cook 3–4 minutes per side, turning once, until the halloumi has golden char marks and the vegetables are slightly softened.
3. Don’t overcook — halloumi can become rubbery if left on too long. You want it warm and golden, not melted.

6. Serve

1. Slide the skewers onto plates.
2. Drizzle with the yogurt sauce, or serve it on the side for dipping.
3. Good with warm pita or flatbread on the side.

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Tips

• Don’t skip the salt on the vegetables. Halloumi is salty on its own but the vegetables need seasoning to keep up.
• Watch the heat. Medium-high is the sweet spot — too hot and the halloumi chars before the vegetables soften; too low and the cheese dries out.
• Cherry tomatoes on the vine. Leave them whole so they don’t fall apart on the grill.
• No grill? A ridged grill pan works perfectly. A regular skillet works too — you just won’t get the char lines.

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Variations

Variation	Swap
Spicy	Add 1/2 tsp red pepper flakes to the oil brushing
Herby marinade	Marinate vegetables 15 min in olive oil + lemon + thyme before threading
Add mushrooms	Thread whole cremini mushrooms between other pieces

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Result

Smoky, charred vegetables and golden, salty halloumi on a stick. Cool yogurt sauce cuts through the richness. Simple, summery, and done in under 30 minutes.