Grilled Veggie Halloumi Skewers (Printable)

Skewered halloumi and veggies grilled to perfection, paired with a fresh herby yogurt sauce.

# What You Need:

→ 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 fresh lemon juice
16 - 1 garlic clove, minced
17 - 1 tablespoon olive oil
18 - Salt and black pepper to taste

# Step-by-Step:

01 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning during grilling.
02 - In a large mixing bowl, combine halloumi cubes and all vegetables with olive oil, dried oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Alternately thread halloumi and vegetables onto prepared skewers, distributing ingredients evenly across all skewers.
04 - Preheat grill or grill pan to medium-high heat until hot.
05 - Place skewers on preheated grill and cook for 10-12 minutes, turning occasionally, until vegetables are tender with light charring and halloumi is golden brown.
06 - While skewers cook, whisk together Greek yogurt, fresh mint, fresh parsley, lemon juice, minced garlic, and olive oil in a small bowl. Season with salt and pepper. Refrigerate until serving.
07 - Transfer grilled skewers to serving plates and serve immediately with herb yogurt sauce on the side.

# Expert Suggestions:

01 -
  • Halloumi gets this incredible crispy exterior while staying creamy inside, which honestly feels like a small miracle.
  • The herb yogurt sauce is so cooling and bright that it transforms the whole plate into something restaurant-worthy in minutes.
  • You can prep everything in advance and just grill when people arrive, making you look far more organized than you actually are.
02 -
  • Halloumi will absorb oil like a sponge, so use just enough to coat it—too much and you'll end up with a greasy result that overshadows its delicate flavor.
  • The order in which you thread your skewers actually matters because dense items like halloumi and zucchini cook slower than delicate tomatoes, so spacing matters.
  • Your yogurt sauce needs to be made at least 15 minutes ahead because the herbs need time to infuse and the whole thing needs to be properly chilled for the contrast to work.
03 -
  • If your grill isn't hot enough, your halloumi will soften and fall apart before it gets those gorgeous char marks—preheat for a full 10 minutes if you're using a grill pan.
  • Brush your grill grates with oil right before cooking to prevent sticking, and don't move the skewers constantly; let them develop that crust before turning.
  • The herb yogurt sauce tastes even better the next day after the flavors have had time to meld, so feel free to make it ahead for your next gathering.
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