Name: Grilled Halloumi and Vegetable Skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 (8-ounce) blocks halloumi; 2 small zucchini; 2 bell peppers, any color; 1/2 red onion; 1 cup cherry tomatoes; Skewers, wooden or metal; 1/4 cup olive oil; 1/2 lemon, juiced; 2 cloves garlic, minced; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1 pinch black pepper

Filled with colorful veggies, these grilled halloumi and vegetable skewers are perfect for grilling season. They can be enjoyed on their own, on a bed of couscous, or in a pita with tzatziki sauce for a delicious lunch or dinner.

Grilled halloumi and vegetables skewers on a plate with parchment paper on a wood cutting board with a bowl of couscous, parsley, olive oil, and a white and grey striped tea towel on the side.

I don’t know about you, but when the weather warms up, I’m constantly looking for easy grilling recipes. Instead of turning on the oven, I want something I can pull together quickly, without compromising nutrition or flavor, and these grilled halloumi skewers with vegetables are exactly that.

Covered in a simple Greek-inspired marinade, these halloumi veggie skewers are as easy to prep as they are delicious to eat. And the best part is, leftovers keep well in the fridge, so you can grill up a double or triple batch and enjoy the warm or cold for days to come.

A large white plate with grilled halloumi and vegetable skewers on a bed of couscous with lemon wedges on the side and silver cutlery.

Why You’ll Love Them

Quick and Easy – Prepped and ready in under 30 minutes, they are perfect for a simple summer dinner.
Full of Protein – Halloumi is one of the highest protein cheeses.
Full of Veggies – Each skewer is loaded with colorful grilled veggies.
Versatile – The halloumi and grilled vegetable skewers can be enjoyed on their own, with some couscous, in a salad, or in pita bread.

Plate of halloumi cheese, bowl of olive oil, bowl of cherry tomatoes, jar or oregano, with garlic cloves, bell peppers, red onion, lemon, and zucchini on a white background.

Ingredients + Adaptations

Halloumi Cheese -To make the skewers and add some vegetarian protein.
Vegetables – The recipe calls for a mixture of zucchini, bell peppers, red onion, and cherry tomatoes, but you can use any combination you like. Mushrooms, eggplant, and asparagus would also work well.
Olive Oil – To make the marinade and add some healthy fats. You can use regular or extra-virgin olive oil.
Lemon Juice – To balance the flavors in the marinade. I used fresh lemon juice, but you can use bottled lemon juice or red wine vinegar if preferred. See the notes section of the recipe card for details.
Garlic – To add some flavor to the marinade. The recipe calls for garlic cloves, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
Oregano – To add some flavor. The recipe calls for dried oregano, but you can use fresh oregano if preferred. See the notes section of the recipe card for details.
Salt and Pepper – To season.

Dietary Adaptions

To Make them Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make them Dairy-Free: This recipe cannot be made dairy-free.

Grid of 4 images with a glass bowl of marinade; a glass bowl with marinated vegetables; a glass bowl with uncooked halloumi and vegetable skewers on a plate; and a grill pan with grilled vegetable and halloumi skewers.

Red’s Nutrition Tip

The halloumi veggie skewers are a good meatless meal since halloumi is one of the highest-protein cheeses. It’s also a good source of calcium and sodium; however, you can use a low-sodium version if you’re trying to reduce your sodium intake.

Serving Suggestions

These grilled veggie and halloumi skewers are a good source of protein and fat. To make them a more balanced meal, I suggest serving them with a source of complex carbohydrates and fiber. They can also be adapted to suit your personal calorie or macro needs. For example:

To make them higher in protein, add some cubed chicken, shrimp, or tofu to the skewers.
To make them higher in carbs, serve them with couscous or pita bread.
To make them lower in fat, use a light or low-fat halloumi cheese.

Close of up grilled veggie and halloumi skewers with couscous, tzatziki, and lemon wedges.

Storage + Reheating

To Refrigerate: Once cooled, transfer the halloumi and veggie kabobs to an airtight container and store them in the fridge for up to 4 days.

To Freeze: The skewers cannot be frozen.

To Reheat: The skewers can be reheated in the oven at 350°F for 5-10 minutes or in the microwave for 1-2 minutes.

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