This post may contain affiliate links. Please read our disclosure policy.
Every backyard BBQ needs grilled vegetable skewers with halloumi! The savory, chewy cheese tastes even better when charred on the grill. Skewer the halloumi on kebabs with zucchini, peppers, onion, and tomatoes soaked in a Greek-inspired marinade for an extra pop of flavor. Then grill until golden, tender, and caramelized. Quick and easy!
Over a decade ago, my sister-in-law brought halloumi cheese to our family’s 4th of July grilling party. It was a fun surprise (most of us were looking forward to a juicy burger) but the salty, chewy cheese quickly stole the show.
It might not be the first thing you think of when it comes to backyard BBQs, but grilled halloumi skewers are seriously underrated. The savory, tangy cheese pairs beautifully with fresh summer vegetables like tomatoes, zucchini, peppers, and onions. When you soak the veggies in a quick lemon oregano marinade, it gets even better.
Back then I loved how the grilled halloumi kebabs added some charred, feel-good freshness to our traditional BBQ spread. Now I can’t imagine a cookout without them!
Why This Grilled Halloumi Skewers Recipe Works
You’re going to love this dish because it is…
- Beautifully savory, smoky, and sweet. Salty halloumi + fresh summer veggies make the perfect pairing. A Greek-inspired marinade adds even more flavor and helps everything caramelize to deliciousness.
- A vegetarian BBQ staple. Grilled halloumi skewers are vegetarian’s dream cookout food! But with all the feel-good freshness, everyone will be reaching for one.
- Quick and easy. Quickly soak the veggies in a Greek-inspired marinade, skewer everything up, and grill in 10 minutes or less. Delicious BBQ food, FAST!
What is Halloumi? (And Why You Should Grill It!)
Halloumi is a semi-hard, brined cheese originally prepared in Cyprus, often made with goat and/or sheep milk. It has a unique tangy flavor and springy, slightly spongy texture. When eaten raw, it’s a little plain – that’s why it’s best grilled!
While most cheeses are too melty for the grill, halloumi has a naturally high smoke point that can handle the high heat. It chars up beautifully, creating a crispy exterior but savory soft interior for the perfect bite. It transforms the cheese for the better!
Key Ingredients
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
These easy halloumi skewers are a simple combination of cheese and marinated vegetables. Here’s what you’ll need:
- Halloumi cheese – The star of these grilled vegetable skewers! You often find halloumi available in a large block of cheese. I like to buy my halloumi from Trader Joe’s because they always have very affordable options.
- Vegetables – During the grilling season, it’s best to rely on peak in-season veggies like zucchini, peppers, tomatoes, and red onion.
- Grilled halloumi skewers marinade – This Greek-inspired marinade soaks the veggies for an extra pop of flavor. It’s made from simple pantry staples – olive oil, red wine vinegar, lemon juice, honey, dried oregano, and garlic powder.
How to Make Grilled Vegetable Skewers with Halloumi
The hardest part of this grilled halloumi skewer recipe is doing some simple chopping and marinating (and even that takes less than 30 minutes!). Then the kebabs cook super quickly on the grill. Here’s how it’s done:
Step 1: Marinate the veggies
Cut the zucchini into discs, the onion into quarters, and the bell peppers into chunks. Then add the veggies to the Greek marinade along with whole cherry tomatoes. Let it all soak for up to 30 minutes.
Step 2: Prep the cheese
I do not marinate the halloumi because all the acidity can make the cheese more fragile (a tough situation for skewering!). So, instead, simply cut it into large 1-inch cubes that can easily fit on your skewer.
Step 3: Skewer
Take your skewers (wooden or metal both work fine!) and alternate adding the chunks of halloumi with the marinated veggies. Work gently, especially with the cheese, so it doesn’t crumble. My tip for skewering halloumi is to twist the skewer while inserting it into the cheese. Finish by brushing each halloumi skewer with leftover Greek marinade.
Step 4: Grill!
Heat your grill to 400 degrees F, then lay the halloumi skewers perpendicular to the grates so they don’t fall through. The honey in the marinade will start to caramelize over the high heat, giving the halloumi and veggies a crispy char. Flip after 5 minutes and char on the other side too.
4 Tips for Flawless Grilled Halloumi Kebabs (That Don’t Fall Apart!)
Grilling kebabs is a fairly simple process but a few prep tricks make it that much easier. Here are a few things to keep in mind for best results:
- Soak your skewers. If you’re using wooden skewers, be sure to soak them in water for 10 minutes before you begin. This helps prevent them from catching fire on the grill!
- How you chop your veggies matters. The vegetables should be big enough to skewer and sit on the grill grates. Remember – they’ll shrink a little bit as they cook. Cut things too small, and the pieces run the risk of falling off. I like to cut my zucchini into ½ inch discs and leave the bell pepper and onion in chunky quarters. The cherry tomatoes can stay whole.
- Twist the cheese. To prevent the halloumi from breaking, use a gentle twisting motion as you place it on the skewer. If you try to jam it straight on, the cheese will likely crumble.
- Use a spatula to flip the skewers. Halloumi may stick to the grill grates as it chars, so it’s best to use use a spatula to loosen up the cheese before flipping. Then you won’t leave any pieces behind!
Serving Suggestions
Halloumi skewers are best served right off the grill, while the cheese is tender and warm. I love this recipe as an easy vegetarian option for backyard BBQs. But it’s so good, everyone will want a bite! Try serving vegetable halloumi skewers as a feel-good side alongside classics like burgers and brats.
These easy grilled halloumi skewers are also a great option for a simple weeknight dinner, especially on a hot day. They’re ready in no time and always leave you satisfied!
If you love this grilled halloumi skewer recipe, be sure to also check out my Halloumi Cheese and Watermelon Grilled Skewers and Grilled Corn Halloumi Salad. I can never get enough of this savory cheese, especially during grilling season!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Grilled Halloumi Skewers with Zucchini, Peppers, and Tomatoes
Ingredients
- 2 8oz packs of halloumi cheese (cut into large 1 inch cubes)
- 2 small zucchinis (cut into 1/2 inch discs)
- 1 small red onion (peeled and cut into small quarters)
- 2 bell peppers
- 1 small pint cherry tomatoes
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 whole lemon (juiced)
- 1 tsp honey
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp kosher salt
- 7-8 skewers
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Soak wooden skewers for 10 minutes prior to use.
- In a large bowl whisk together: 1/4 cup olive oil, 2 tbsp red wine vinegar, lemon juice, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp ground black pepper, 1/4 tsp kosher salt.
- Once the marinade is combined, toss in all the veggies: sliced zucchini, red onion, bell peppers, and cherry tomatoes. Using tongs or a spoon, mix the vegetables in the marinade to fully coat. I do not include the halloumi in this step, because it is fragile and will break apart. You can marinate the vegetables in the fridge for 30 minutes or go straight to skewering.
- Preheat the grill to 400°F. While the grill heats, skewer the halloumi and marinated vegetables, alternating. When skewering the halloumi, be gentle and use a twisting motion when putting on the skewer so it does not crack apart. Brush the skewers with the leftover marinade.
- Place skewers on the grill a few inches apart. Grill on one side for 5-7 minutes until the halloumi begins to char. Using a spatula, loosen the halloumi from the grill grate before flipping the skewer with tongs. Repeat on the other side for another 5 minutes until the following side is charred.
- Remove from the grill and serve while warm. Enjoy!
Notes
- Halloumi can be expensive at grocery stores. My favorite place to buy halloumi is at Trader Joe’s where it is more affordable per package.
- Haloumi can easily break when skewering, use a twisting motion when placing onto the skewer.
- Halloumi is best served warm right off the grill
