📝 About This Recipe
Transport your palate to the shores of Cyprus with these vibrant, golden-charred Halloumi skewers. Known as 'squeaky cheese,' Halloumi boasts a remarkably high melting point, allowing it to develop a crisp, salty crust while remaining soft and chewy within. Paired with sweet cherry tomatoes, zesty red onion, and a bright, herbaceous drizzle, these skewers are the ultimate Mediterranean appetizer for any outdoor gathering.
🥗 Ingredients
The Skewers
- 500 grams Halloumi cheese (cut into 1-inch cubes)
- 20-24 pieces Cherry tomatoes (kept whole)
- 1 large Zucchini (sliced into half-moons)
- 1 medium Red onion (cut into 1-inch chunks)
- 1 large Yellow bell pepper (seeded and cut into squares)
Lemon-Herb Marinade & Drizzle
- 1/3 cup Extra virgin olive oil (high quality)
- 2 tablespoons Lemon juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh mint leaves (finely chopped)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Red pepper flakes (optional for heat)
- 1 teaspoon Honey (to balance acidity)
For Garnish
- 1 teaspoon Lemon zest (freshly grated)
- 1 pinch Flaky sea salt (to taste)
- 1 tablespoon Toasted pine nuts (optional)
👨🍳 Instructions
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1
If using wooden skewers, soak them in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, chopped mint, parsley, red pepper flakes, and honey until well emulsified.
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3
Pat the Halloumi cubes dry with a paper towel; removing moisture ensures a better sear and prevents sticking.
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4
Place the halloumi cubes and prepared vegetables (tomatoes, zucchini, onion, pepper) in a large bowl. Pour half of the marinade over them and toss gently to coat.
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5
Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates to ensure easy release.
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6
Thread the ingredients onto the skewers, alternating between cheese and vegetables. Aim for 3-4 pieces of Halloumi per skewer.
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7
Place the skewers on the hot grill. Do not move them for the first 2 minutes to allow a crust to form.
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8
Turn the skewers 90 degrees every 2-3 minutes. The Halloumi should be golden brown and the vegetables should be slightly charred and tender.
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9
Grill for a total of 8-10 minutes. The cheese will soften significantly but should hold its shape on the stick.
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10
Remove the skewers from the heat and place them on a serving platter.
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11
Drizzle the remaining half of the herb marinade over the hot skewers immediately so the flavors absorb.
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12
Garnish with fresh lemon zest, a sprinkle of flaky sea salt, and toasted pine nuts for an extra layer of texture.
💡 Chef's Tips
Always pat the Halloumi dry before grilling; excess brine prevents that iconic golden crust from forming. Cut your vegetables to a similar size as the cheese cubes to ensure even contact with the grill surface. Don't over-salt the marinade, as Halloumi is naturally quite salty; save the salt for a light finishing touch. If the cheese feels too soft to turn, use a thin metal spatula to help lift it off the grates gently. For a vegan twist, substitute the Halloumi with extra-firm tofu pressed for 30 minutes, though the texture will be different.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread and a side of creamy Tzatziki for dipping. Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé to cut through the richness of the cheese. Place over a bed of lemon-infused pearl couscous or quinoa for a more filling light meal. Serve as part of a larger Mezze platter with kalamata olives, hummus, and stuffed grape leaves. Add a side of fresh watermelon salad with mint; the sweet and salty contrast is legendary.