Halloumi vegetable skewers: an easy Mediterranean grilling recipe made for summer cooking.
Grilled Halloumi Vegetable Skewers
These halloumi vegetable skewers are made with zucchini, artichokes, and grilled halloumi cheese marinated in lemon, garlic, and oregano. Easy to customize with seasonal vegetables, they’re a simple vegetarian grilling recipe that’s perfect for summer entertaining or weeknight meals.
Why You’ll Love These Halloumi and Vegetable Skewers
- Easy to customize with seasonal vegetables
- egetarian and gluten-free
- Quick enough for weeknight grilling
- Perfect for summer entertaining and cookouts
- Halloumi grills beautifully without melting
What Is Halloumi?
Halloumi is a semi-firm cheese traditionally made from a blend of sheep’s and goat’s milk, known for its high melting point. Unlike most cheeses, it doesn’t melt when heated, which makes it ideal for grilling, pan-frying, and skewers.
When cooked, halloumi becomes golden and crisp on the outside while staying soft and chewy inside. This unique texture is what makes it especially good in recipes like these halloumi vegetable skewers, where it holds its shape alongside grilled vegetables.
Ingredients for Halloumi Vegetable Skewers
Halloumi for Grilled Skewers
Halloumi holds its shape on the grill while becoming golden and lightly crisp on the outside. It pairs especially well with smoky vegetables and bright Mediterranean flavors.
Vegetables for Vegetable Skewers with Halloumi
This recipe uses zucchini and artichoke hearts, but halloumi vegetable skewers are highly adaptable. Bell peppers, red onions, cherry tomatoes, mushrooms, and eggplant all work well for colorful Mediterranean-style skewers.
Vegetable Marinade
A simple mixture of olive oil, lemon juice, red wine vinegar, oregano, garlic, and lemon zest coats the halloumi and vegetables with fresh Mediterranean flavor.
Lemon Herb Sauce for Serving
A quick finishing sauce made with the reserved marinade, parsley, olives, and lemon adds extra flavor to these vegetable and halloumi skewers.
Best Vegetables for Halloumi Skewers (Mediterranean Style)
For the best grilled halloumi skewers, use a mix of vegetables that char well and hold their shape:
- zucchini
- yellow squash
- bell peppers
- red onions
- cherry tomatoes
- mushrooms
- eggplant
- asparagus
How to Make Halloumi Vegetable Skewers
- In a large bowl, whisk together olive oil, lemon juice, vinegar, oregano, garlic, lemon zest, salt, and pepper.
- Add halloumi, zucchini, and artichokes and toss to coat (reserve remaining marinade).
- Preheat a grill to medium heat or oven to 400°F. If using bamboo skewers, soak them in water first.
- Thread halloumi and vegetables onto skewers, alternating ingredients for even cooking and texture.
- Grill skewers for 6–8 minutes, turning occasionally, until vegetables are tender and lightly charred and halloumi is golden.
- Whisk reserved marinade with olive oil, lemon juice, parsley, olives, salt, and pepper to make the finishing sauce.
- Serve vegetable skewers with halloumi drizzled with sauce and lemon wedges.
Serving Ideas for Halloumi Vegetable Skewers
These grilled halloumi vegetable skewers pair well with:
- pita and hummus
- tzatziki or herbed yogurt sauce
- tomato cucumber salad
- grilled Mediterranean vegetables
They also work well as part of a mezze-style spread.
FAQ: Halloumi and Vegetable Skewers
What vegetables go best with halloumi skewers?
Zucchini, peppers, onions, mushrooms, tomatoes, and eggplant all pair well with grilled halloumi.
Can you make vegetable skewers with halloumi ahead of time?
Yes, you can assemble them a few hours in advance and refrigerate until ready to grill.
Does halloumi melt when grilled?
No, halloumi softens and browns but holds its shape on the grill.
Can halloumi skewers be cooked without a grill?
Yes, they can be cooked on a grill pan.
Final Thoughts
With minimal prep and plenty of flexibility, these halloumi vegetable skewers are an easy way to put together a flavorful vegetarian side using whatever vegetables you have on hand. They’re simple enough for weeknights but just as nice for summer entertaining.
More Skewer Recipes
Halloumi and Vegetable Skewers
Grilled halloumi and vegetable skewers made with zucchini, artichokes, and fresh herbs. A quick Mediterranean vegetarian recipe perfect for BBQs and easy summer meals.
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 red 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.
- 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:
6Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 8mgSodium: 393mgCarbohydrates: 15gFiber: 7gSugar: 5gProtein: 7g
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.
Georgie says
I love this recipe!
Nutmeg Nanny says
Oh how delicious! They look so fresh and wonderful 🙂
Shelly says
Nom nom nom. I LOVE grilling veggies but adding cheese to the mix bring these to a whole new level!
Kitchen Belleicious says
i have honestly never thought to add artichokes to my skewers- i love this idea!