Grilled Veggie Halloumi Skewers (Printable)

Vibrant grilled vegetables and halloumi cubes served with a fresh herb yogurt sauce, ideal for warm-season dining.

# What You'll Need:

→ Skewers

01 - 8 ounces 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 ounces 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 ounces 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

# How to Make It:

01 - If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling.
02 - In a large bowl, combine halloumi cubes and all vegetables with olive oil, oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Thread the halloumi and vegetables alternately onto the prepared skewers, distributing ingredients evenly.
04 - Preheat a grill or grill pan over medium-high heat until fully heated.
05 - Grill the skewers for 10 to 12 minutes, turning occasionally, until vegetables are tender with slight charring and halloumi is golden brown.
06 - In a small bowl, combine Greek yogurt, mint, parsley, lemon juice, garlic, olive oil, salt, and pepper. Mix thoroughly and refrigerate until ready to serve.
07 - Transfer grilled skewers to serving platter and serve immediately with herb yogurt sauce on the side.

# Expert Tips:

01 -
  • Halloumi has a high melting point, so it actually gets crispy and golden without turning into a puddle—it's the vegetable grilling game changer.
  • The herb yogurt sauce is a cool contrast that feels restaurant-quality but takes maybe five minutes to throw together.
  • It's one of those dishes that looks impressive enough to serve guests but honest enough to make on a random Tuesday night.
02 -
  • Don't cut your vegetables too small or they'll cook through and fall apart before the halloumi finishes charring—consistency in size is everything here.
  • If your grill isn't actually hot enough when you start, the cheese will start sweating out its moisture before it gets that golden crust, so preheat properly.
03 -
  • Pat your halloumi dry before coating it—any surface moisture prevents that crispy golden exterior and makes it more likely to stick to the grill.
  • If you're worried about vegetables sliding around on the skewer, soak the vegetables in cold water for 10 minutes first—they become slightly more pliable and easier to thread without breaking.
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