Zucchini, artichokes and halloumi team up with a zesty lemon oregano marinade and hit the grill in these easy Greek inspired vegetable skewers.
It’s barbeque season, I can smell it everywhere I go. The scent of smoke and the grill fills the air hinting at the backyard gatherings and summer memories being made.
With its longer days and warm weather the season is tailor made for enjoying meals outdoors and nearly anything goes when it comes to grilling; meats, fish, vegetables, fruit and even cheese can benefit from a little time on the grill.
Halloumi cheese to be exact; a sheep milk’s cheese with Greek origins with a high melting point is made for grilling and frying. Its somewhat squeaky texture is reminiscent of mozzarella but with a firmer chew that softens and becomes creamier under the heat.
Basted with both lemon juice and zest, fresh oregano, garlic and olive oil and blasted with intense heat these zucchini and artichoke vegetable skewers cook quickly and come off the barbeque slightly charred around the edges, each bite a medley of vegetables, cheese and herbs.
The Greek inspired marinade thoroughly bathes the cheese and vegetables bringing a big, bright freshness to the dish. Once done, the skewers are served warm drizzled with spoonfuls of the oregano marinade accented with chopped black olives and fresh parsley for an extra layer of flavor.
Greek Inspired Zucchini, Halloumi and Artichoke Skewer Recipe
A Greek inspired marinade bathes Halloumi cheese and zucchini and artichokes bringing a big, bright freshness to vegetables on the grill.
Ingredients
For the Marinade:
- ¼ cup/60ml extra-virgin olive oil
- 2 Tablespoons/30ml fresh lemon juice (from about ½ a lemon)
- 2 Tablespoons/30ml white wine vinegar
- 1 Tablespoon fresh chopped oregano or 1½ teaspoons dried
- 2 garlic cloves, finely minced
- Zest of 1 large lemon, grated
- ½ teaspoon sea salt or Himalayan salt
- ¼ teaspoon freshly ground black pepper
For the Skewers:
- 8 ounces/225g Halloumi cheese, cut into 1-inch cubes
- 4 small zucchini, cut lengthwise and then into 1-inch pieces
- 12 ounces/310g (1 bag ) frozen artichoke hearts, thawed (or drained water packed artichoke hearts)
- Metal or Bamboo skewers
For the Sauce:
- 2 Tablespoons/30ml extra-virgin olive oil
- 1 Tablespoon/1ml fresh lemon juice
- 1 Tablespoon Italian parsley, finely chopped
- 1 Tablespoon black Greek olives, finely chopped
- ¼ teaspoon sea salt or Himalayan salt
- ⅛th teaspoon freshly ground black pepper
- More chopped fresh Italian parsley for serving (optional)
- Lemon wedges for serving (optional)
Instructions
- In a large bowl whisk together all the marinade ingredients. Add the Halloumi, zucchini and artichoke hearts and toss to coat thoroughly. Cover and let sit for 15-20 minutes, stirring occasionally.
- Pre-heat your grill to a medium heat or your oven to 400 if baking. (If using bamboo cocktail skewers, be sure to soak them in water beforehand.)
- Thread the marinated vegetables onto the skewers.
- Brush generously with remaining marinade and set the rest aside.
- Grill until the vegetables are tender and lightly charred (6 to 8 minutes), or bake for 10-12 minutes in the oven turning over once.
- Add the sauce ingredients to the reserved marinade and whisk to combine.
- Transfer the skewers to a serving platter and drizzle with the sauce and extra parsley and serve with lemon wedges if desired.
Notes
Gluten-Free, Grain-Free, Vegetarian
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 22mgSodium: 508mgCarbohydrates: 11gFiber: 4gSugar: 3gProtein: 9g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Shaina says
I love halloumi, and those skewers look fabulous. They wouldn't last 3 minutes off the grill here.
Sommer @ ASpicyPerspective says
Wonderful recipe!
Jeanne @ Cooksister says
In our house, we love grilling lamb chops... But funnily enough, last weekend hubby did skewers of zucchini, patty pan squash, onion and bell peppers - and they were divine! At the time I actually said "all they need is a bit of halloumi!" 🙂 Great minds and all that...! Beautiful shots and a great summer recipe.
Nami | Just One Cookbook says
Grilled veggies especially zucchini are so good! When they are in skewers my kids tend to eat more too. Never thought of grilling artichoke in skewer before - great idea!
Irina @ wandercrush says
Such good mediterranean flavours going on...some veggies just taste infinitely better straight off the grill with char-marks!
Ash-foofashionparty says
Oh...these flavors are so good, the Halloumi grilled is perfect. They are perfect.
Meeta says
Love making veggie skewers on the grill. Loving the idea of pairing artichokes and halloumi together. Just perfect!
Sanjeeta kk says
Such a healthy treat to have on a weekend...love skewers and grilled veggies!
Jeanette says
I love the squeaky texture of Halloumi cheese - kebabs are always fun in the summertime. Great idea Sylvie!
Alyssa (Everyday Maven) says
The last time I had grilled Halloumi was at a little Greek restaurant in Philadelphia. This post is a reminder of how delicious it is. I'll have to add to my list!