Mouthwatering Grilled Halloumi and Vegetable Skewers

Here are my grilled halloumi and vegetable skewers, with cubes of squeaky halloumi cheese, colorful veggies, and a simple marinade made with olive oil, pesto, lemon, and herbs.

These skewers have become our go-to dinner on busy weeknights during the summer. I love that everything cooks on the grill, so there’s hardly any cleanup, and the halloumi gets this amazing golden crust that my kids can’t get enough of.

What Kind of Halloumi Should I Use?

Halloumi is a semi-hard cheese from Cyprus that’s perfect for grilling because it holds its shape and doesn’t melt like other cheeses. You’ll find it in most grocery stores these days, usually in the specialty cheese section or near the feta and other Mediterranean cheeses. Traditional halloumi is made from a mix of sheep’s and goat’s milk, but you can also find cow’s milk versions that work just as well for this recipe. When you’re shopping, look for blocks that feel firm to the touch and are stored in brine – just make sure to drain and pat the cheese dry before cutting it into cubes for your skewers.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Halloumi cheese: Halloumi is really the star here and doesn’t have a perfect substitute since it holds up so well on the grill. However, paneer is your best bet if you can’t find halloumi – it has a similar texture and won’t melt. Just make sure to pat it dry before grilling.
• Vegetables: Mix and match based on what’s in your fridge! Mushrooms, eggplant, yellow squash, or chunks of red or yellow bell pepper all work great. Just cut everything into similar-sized pieces so they cook evenly.
• Fresh herbs: Don’t have fresh oregano or parsley? You can use 2 teaspoons of dried oregano and 2 teaspoons of dried parsley instead. Add them to the marinade and let it sit for a few extra minutes to rehydrate the herbs.
• Lemon juice: Lime juice works just as well if that’s what you have on hand. You can also use 2 tablespoons of white wine vinegar for that bright, tangy flavor.
• Serving sauces: Any of the suggested sauces work beautifully, but you can also serve these with hummus, tahini sauce, or even a simple yogurt dip with herbs.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling halloumi is using high heat, which causes the cheese to melt through the grates instead of developing that perfect golden crust – stick to medium heat and you’ll get beautifully charred pieces that hold their shape.

Don’t skip soaking your wooden skewers in water for at least 30 minutes before threading, or you’ll end up with burnt sticks and vegetables falling into the flames.

When threading your skewers, leave a little space between each piece rather than packing them tightly together, as this allows heat to circulate and ensures everything cooks evenly.

Finally, resist the urge to flip the skewers constantly – let them sit for 3-4 minutes per side to develop those nice grill marks, and use tongs instead of a fork to turn them so you don’t pierce the cheese and lose moisture.

What to Serve With Grilled Halloumi and Vegetable Skewers?

These skewers are perfect alongside a big Greek salad loaded with cucumbers, olives, and feta, or you can serve them over fluffy couscous or rice pilaf to make it more filling. I love pairing them with warm pita bread and extra tzatziki or hummus for dipping – it turns the whole meal into a fun, interactive dinner. If you’re firing up the grill anyway, throw on some corn on the cob or additional vegetables like eggplant and asparagus to round out the plate. For a lighter option, serve the skewers on top of mixed greens with a simple lemon vinaigrette that echoes the bright flavors already in the marinade.

Storage Instructions

Store: Keep any leftover skewers in an airtight container in the fridge for up to 3 days. The halloumi stays pretty firm even when cold, which makes it great for leftovers. You can slide everything off the skewers before storing if that’s easier for you.

Make Ahead: You can prep these skewers a few hours before grilling. Just thread everything onto the skewers, brush with the marinade, and keep them covered in the fridge until you’re ready to cook. This makes entertaining so much easier since all you have to do is throw them on the grill when guests arrive.

Serve: These skewers are honestly best enjoyed fresh off the grill while the halloumi is still warm and slightly crispy. But if you have leftovers, you can eat them cold in a salad or warm them up in a skillet for a few minutes on each side.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 60-66 g
• Fat: 95-105 g
• Carbohydrates: 34-40 g

Ingredients

For the skewers:

• 18 oz halloumi (cut into 1-inch cubes to prevent crumbling)
• 2 cups cherry tomatoes
• 1 large red onion (cut into 1-inch wedges)
• 1 large bell pepper (diced into 1-inch squares)
• 1 large zucchini (sliced into 1/2-inch thick rounds)

For the marinade:

• 1/3 cup olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1/4 cup pesto (I use Barilla Traditional Basil Pesto)
• 1 lemon (zested and juiced for maximum brightness)
• 4 garlic cloves, minced
• 2 tbsp dried oregano
• 2 tbsp fresh parsley, chopped
• 1/2 tsp smoked paprika

Step 1: Prepare All Components for Skewering

• 18 oz halloumi, cut into 1-inch cubes
• 1 large red onion, cut into 1-inch wedges
• 1 large bell pepper, diced into 1-inch squares
• 1 large zucchini, sliced into ½-inch thick rounds
• 2 cups cherry tomatoes

Cut the halloumi into 1-inch cubes and set aside on a plate—keeping it separate prevents it from absorbing too much marinade and helps it maintain its firm texture for grilling.

Cut the red onion into 1-inch wedges, dice the bell pepper into 1-inch squares, and slice the zucchini into ½-inch thick rounds.

Leave the cherry tomatoes whole.

Arrange all prepared vegetables on a large cutting board or in separate bowls for easy access during skewering.

Step 2: Create the Marinade Base

• ⅓ cup olive oil
• ¼ cup pesto
• 1 lemon, zested and juiced
• 4 garlic cloves, minced
• 2 tbsp dried oregano
• 2 tbsp fresh parsley, chopped
• ½ tsp smoked paprika
• salt and pepper to taste

In a medium bowl, whisk together the olive oil, pesto, lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and pepper until well combined.

The pesto will integrate with the oil to create a flavorful, cohesive coating.

I like using pesto in marinades because it adds depth while the oil helps everything cook evenly on the grill.

Step 3: Marinate Vegetables and Chill

• marinade mixture from Step 2
• prepared vegetables from Step 1

Add all the prepared vegetables (except the halloumi) to the bowl with the marinade and toss gently until every piece is coated.

Don’t add the halloumi yet—it will absorb too much liquid and become overly soft.

Refrigerate the vegetable mixture for at least 30 minutes; this allows the flavors to develop and helps the vegetables release moisture, which concentrates their sweetness when grilled.

Step 4: Assemble the Skewers

• marinated vegetables from Step 3
• halloumi cubes from Step 1
• 12 metal or bamboo skewers

Preheat your grill to medium heat (around 375–400°F).

Remove the marinated vegetables from the refrigerator.

Thread the vegetables and halloumi cubes onto 12 skewers in an alternating pattern—try onion, halloumi, bell pepper, zucchini, cherry tomato, and repeat.

This alternating arrangement ensures even cooking and prevents any single ingredient from burning.

Reserve any remaining marinade to brush on the skewers while grilling.

Step 5: Grill and Finish the Skewers

• assembled skewers from Step 4
• reserved marinade

Place the skewers directly on the grill grates and cook for 10–12 minutes, turning every 2–3 minutes to ensure even cooking and charring.

The halloumi should develop a golden crust while the edges soften slightly—it won’t melt like mozzarella, which is what makes it perfect for grilling.

Brush with the reserved marinade during the last minute of cooking for added flavor.

I find that rotating frequently prevents sticking and gives you those beautiful grill marks that add both visual appeal and caramelized flavor.

Step 6: Serve Immediately

• grilled skewers from Step 5

Transfer the hot skewers to a serving platter and let them rest for 2–3 minutes before serving.

This brief rest allows the halloumi to set slightly, making it less likely to crumble when guests pick them up.

Serve while warm for the best flavor and texture.

Mouthwatering Grilled Halloumi and Vegetable Skewers

Delicious Mouthwatering Grilled Halloumi and Vegetable Skewers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Calories: 1250

Ingredients Method

Ingredients

  

For the skewers:

• 18 oz halloumi (cut into 1-inch cubes to prevent crumbling)
• 2 cups cherry tomatoes
• 1 large red onion (cut into 1-inch wedges)
• 1 large bell pepper (diced into 1-inch squares)
• 1 large zucchini (sliced into 1/2-inch thick rounds)

For the marinade:

• 1/3 cup olive oil (I prefer Bertolli Extra Virgin for roasting)
• 1/4 cup pesto (I use Barilla Traditional Basil Pesto)
• 1 lemon (zested and juiced for maximum brightness)
• 4 garlic cloves, minced
• 2 tbsp dried oregano
• 2 tbsp fresh parsley, chopped
• 1/2 tsp smoked paprika

Method

 

1. Cut the halloumi into 1-inch cubes and set aside on a plate—keeping it separate prevents it from absorbing too much marinade and helps it maintain its firm texture for grilling. Cut the red onion into 1-inch wedges, dice the bell pepper into 1-inch squares, and slice the zucchini into ½-inch thick rounds. Leave the cherry tomatoes whole. Arrange all prepared vegetables on a large cutting board or in separate bowls for easy access during skewering.
2. In a medium bowl, whisk together the olive oil, pesto, lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and pepper until well combined. The pesto will integrate with the oil to create a flavorful, cohesive coating. I like using pesto in marinades because it adds depth while the oil helps everything cook evenly on the grill.
3. Add all the prepared vegetables (except the halloumi) to the bowl with the marinade and toss gently until every piece is coated. Don't add the halloumi yet—it will absorb too much liquid and become overly soft. Refrigerate the vegetable mixture for at least 30 minutes; this allows the flavors to develop and helps the vegetables release moisture, which concentrates their sweetness when grilled.
4. Preheat your grill to medium heat (around 375–400°F). Remove the marinated vegetables from the refrigerator. Thread the vegetables and halloumi cubes onto 12 skewers in an alternating pattern—try onion, halloumi, bell pepper, zucchini, cherry tomato, and repeat. This alternating arrangement ensures even cooking and prevents any single ingredient from burning. Reserve any remaining marinade to brush on the skewers while grilling.
5. Place the skewers directly on the grill grates and cook for 10–12 minutes, turning every 2–3 minutes to ensure even cooking and charring. The halloumi should develop a golden crust while the edges soften slightly—it won't melt like mozzarella, which is what makes it perfect for grilling. Brush with the reserved marinade during the last minute of cooking for added flavor. I find that rotating frequently prevents sticking and gives you those beautiful grill marks that add both visual appeal and caramelized flavor.
6. Transfer the hot skewers to a serving platter and let them rest for 2–3 minutes before serving. This brief rest allows the halloumi to set slightly, making it less likely to crumble when guests pick them up. Serve while warm for the best flavor and texture.