Grilled Veggie Halloumi Skewers (Printable)

Colorful grilled vegetables and halloumi cheese paired with a cool herb yogurt sauce.

# What You'll 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

# Directions:

01 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent charring during grilling.
02 - In a large mixing bowl, combine halloumi cubes and all vegetables with olive oil, dried oregano, smoked paprika, salt, and pepper. Toss until all components are evenly coated.
03 - Thread the halloumi cheese and vegetables alternately onto skewers, distributing ingredients evenly across all eight skewers.
04 - Preheat a grill or grill pan over medium-high heat until fully heated and ready for cooking.
05 - Place skewers on the heated grill and cook for 10 to 12 minutes, turning occasionally to ensure even cooking. Continue until vegetables are tender with light char marks and halloumi achieves a golden color.
06 - While skewers are grilling, combine Greek yogurt, fresh mint, fresh parsley, lemon juice, minced garlic, olive oil, salt, and pepper in a small bowl. Mix thoroughly and refrigerate until service.
07 - Transfer grilled skewers to serving plates while still hot and accompany with chilled herb yogurt sauce on the side.

# Expert Tips:

01 -
  • Halloumi doesn't melt, so it gets this incredible caramelized crust while staying creamy inside, which honestly feels like a small miracle.
  • The herb yogurt sauce is cool, tangy, and herbaceous enough to make you feel like you're eating something sophisticated, but it takes five minutes to throw together.
  • Everything cooks at once on the grill, which means minimal cleanup and maximum time spent outside with a drink in hand.
02 -
  • If your halloumi starts sticking to the grill, resist the temptation to flip it constantly—let it develop that golden crust first, and it'll release naturally.
  • Make the yogurt sauce at least an hour before serving so the flavors have time to meld together and the mint and parsley can really perfume the whole thing.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly—uneven pieces lead to some parts charring while others stay raw, which is frustrating in the moment.
  • If you can find smoked halloumi instead of regular, it adds another layer of depth that makes people feel like you've somehow unlocked a secret menu.
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