Grilled Greek Halloumi Kebabs

These grilled Greek halloumi kebabs pack a punch of Mediterranean flavor and always steal the spotlight at backyard gatherings. Each skewer offers savory halloumi cheese and a medley of crisp peppers, zucchini, and onions marinated in lemony olive oil and fragrant herbs. It is a simple way to bring big sunshine energy to your barbecue or weeknight dinner table.

The first time I made these, my friends could not stop talking about that golden, caramelized edge on the cheese. These skewers are what I keep coming back to every summer.

Ingredients

• Halloumi cheese cubed: this salty cheese grills without melting for a golden crust look for blocks with minimal added water and a firm feel
• Olive oil: forms the marinade base use extra-virgin for the most flavor
• Fresh lemon juice and zest: offer brightness and tang I always pick organic lemons when possible for stronger zest
• Minced garlic: adds punch and depth fresh is best
• Dried oregano and fresh basil and thyme: these herbs bring true Greek flair use soft, fragrant leaves and check the expiration date on your dried oregano
• Salt and black pepper: ties together all the flavors use flaky sea salt for a little extra crunch
• Bell peppers: any color works choose ones that feel heavy for their size, with tight shiny skin
• Zucchini sliced rounds: grill up tender but still retain shape pick firm small to medium squash for best texture
• Red onion: adds a sweet bite and beautiful color
• Metal or wooden skewers: wooden skewers need soaking so they do not burn

Step-by-Step Instructions

Marinate the Cheese and Veggies:

Combine olive oil, lemon juice, lemon zest, minced garlic, oregano, basil, thyme, salt, and pepper in a large bowl whisk until blended. Add halloumi cubes and toss gently to coat. Cover and chill for at least one hour and up to two hours the longer soak deepens flavor

Prepare the Skewers:

If using wooden skewers, place them in water and let them soak for at least ten minutes. This prevents them from scorching on the grill

Assemble the Kebabs:

Thread marinated halloumi, bell pepper pieces, zucchini rounds, and red onion onto each skewer alternate ingredients for even cooking and best presentation. Reserve leftover marinade for basting

Grill the Kebabs:

Heat the grill to medium brush grates with olive oil to minimize sticking. Place skewers directly over heat. Grill for about eight to ten minutes, turning every few minutes and basting with reserved marinade until the cheese is golden and vegetables are just tender

Serve:

Transfer hot skewers to a platter and enjoy immediately. I love serving these as a main dish with a cool herbed yogurt or tzatziki on the side

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I absolutely love the snap and saltiness of halloumi it is always the first thing my family grabs straight off the skewers. One summer evening, my kids challenged each other to see who could stack the most veggies on a skewer. It was the best dinner game night.

Storage Tips

Let kebabs cool completely before storing. They keep best in an airtight container in the refrigerator for up to three days. You can also pull the cheese and veggies off the sticks to save space. These do not freeze well as zucchini becomes mushy and halloumi can lose its lovely texture.

Ingredient Substitutions

You can use yellow squash instead of zucchini for a slightly milder flavor. If you are out of basil or thyme, oregano alone still delivers great Greek taste. For a richer marinade, a little smoked paprika adds warmth. If you cannot find halloumi, paneer or extra firm feta can work in a pinch but halloumi gets that perfect crispy-seared edge.

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Serving Suggestions

Pile skewers atop warm pita and drizzle with tzatziki for a handheld meal. They also shine tossed over a fresh arugula salad. For a party platter, surround them with olives, cherry tomatoes, and lemon wedges for a mezze spread.

Cultural Notes

Halloumi cheese comes from Cyprus and is celebrated throughout Greece and the Mediterranean. Its high melting point and salty bite have made it a grilling favorite for centuries. Pairing it with seasonal peppers and herbs nods to classic Greek farmers’ cuisine where nothing fresh goes to waste.

Frequently Asked Questions About the Recipe

→ How do you keep halloumi from sticking to the grill?

Brush both the grill and halloumi cubes with olive oil before grilling to prevent sticking and ensure easy turning.

→ Can I substitute different vegetables on the skewers?

Yes, mushrooms, cherry tomatoes, or eggplant can be added or swapped for a unique flavor combination.

→ Should I soak wooden skewers before grilling?

Soak wooden skewers for at least 10 minutes in water to prevent burning when placed on the grill.

→ How long should I marinate the halloumi?

Marinate the halloumi for a minimum of 1 hour, or up to 2 hours, to allow the cheese to absorb the flavors.

→ What is the best way to serve these kebabs?

Enjoy the grilled halloumi kebabs hot off the grill, served alone or with a side of cool tzatziki sauce.

→ Can I make these kebabs ahead of time?

The ingredients and marinade can be prepped a few hours in advance, but grill just before serving for best results.