Grilled Veggie Halloumi Skewers (Print Version)

Colorful grilled vegetables paired with halloumi and a fresh herb yogurt sauce, ideal for summer grilling.

# Components:

→ 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 in water for at least 20 minutes to prevent burning during grilling.
02 - In a large bowl, combine halloumi cubes with all vegetables. Drizzle with olive oil and sprinkle with 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 over medium-high heat until hot.
05 - Place skewers on heated grill and cook for 10 to 12 minutes, turning occasionally, until vegetables are tender with light charring and halloumi develops golden color.
06 - In a small bowl, whisk together Greek yogurt, mint, parsley, lemon juice, minced garlic, olive oil, salt, and pepper. Refrigerate until serving.
07 - Transfer hot skewers to serving platter and serve immediately with chilled herb yogurt sauce on the side.

# Expert Advice:

01 -
  • Halloumi actually gets better when it's grilled because that high heat creates this squeaky, golden crust that's impossible to replicate any other way.
  • The herb yogurt sauce tastes like a cool breeze on a hot day, and you can make it while the grill does all the work.
  • Everything comes together in about half an hour, which means you can decide at 5 PM to cook this for dinner without stress.
02 -
  • Halloumi needs actual heat to become interesting; if your grill isn't hot enough, you'll end up with warm cheese instead of that golden, slightly crispy exterior that makes the difference.
  • Don't make the yogurt sauce too far ahead because the fresh herbs will eventually fade, turning from bright green to sad gray if you're not careful.
03 -
  • Cut all your vegetables roughly the same size so they finish cooking at the same time; uneven pieces mean some things burn while others stay firm.
  • If you're making these ahead for a party, assemble the skewers and refrigerate them until you're ready to grill, which takes stress out of the moment.
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