📝 About This Recipe
Transport your senses to the shores of Cyprus with these vibrant, charred skewers that celebrate the 'squeaky' magic of Halloumi cheese. This dish harmonizes the salty, golden-crusted cheese with the natural sweetness of flame-kissed peppers and zucchini, all tied together by a zesty herb marinade. It is a hearty, protein-packed vegetarian masterpiece that proves meat-free grilling can be the star of any dinner table.
🥗 Ingredients
The Skewers
- 500 grams Halloumi Cheese (cut into 1-inch thick cubes)
- 1 large Red Bell Pepper (seeded and cut into 1-inch chunks)
- 1 large Yellow Bell Pepper (seeded and cut into 1-inch chunks)
- 2 medium Zucchini (sliced into half-moons, 1/2 inch thick)
- 1 large Red Onion (cut into wedges and separated into layers)
- 12-16 pieces Cherry Tomatoes (kept whole)
Lemon-Oregano Marinade
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 1 piece Lemon (juiced and zested)
- 3 cloves Garlic (minced or grated)
- 1 tablespoon Dried Oregano
- 1/2 teaspoon Smoked Paprika (for a subtle char flavor)
- 1/4 teaspoon Red Chili Flakes (optional, for mild heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Honey (for a light drizzle)
👨🍳 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 bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, minced garlic, dried oregano, smoked paprika, chili flakes, and black pepper. Do not add salt yet, as halloumi is naturally quite salty.
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3
Prepare your vegetables: Cut the peppers, red onion, and zucchini into uniform 1-inch pieces to ensure even cooking.
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4
Carefully cut the halloumi into cubes that match the size of your vegetables. Pat the cheese dry with a paper towel to help it brown better.
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5
Place the halloumi cubes and all the chopped vegetables into a large mixing bowl. Pour over 3/4 of the marinade, tossing gently to coat every surface. Let it marinate for 15 minutes at room temperature.
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6
Preheat your grill or a large griddle pan over medium-high heat. You want it hot enough to sear the cheese quickly without melting the middle too much.
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7
Thread the ingredients onto the skewers, alternating between the halloumi, peppers, onion, zucchini, and cherry tomatoes. Aim for a colorful, tight sequence.
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8
Lightly brush the grill grates with oil. Place the skewers onto the grill, ensuring they aren't overcrowded.
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9
Grill for 3-4 minutes on the first side until the halloumi develops deep golden-brown char marks and the vegetables begin to soften.
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10
Carefully turn the skewers using tongs. Grill for another 3 minutes, then rotate slightly to hit the remaining sides for 2 minutes more.
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11
During the last minute of cooking, brush the remaining 1/4 of the marinade over the hot skewers for an extra burst of fresh flavor.
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12
Remove from the heat and transfer to a serving platter. Drizzle the teaspoon of honey over the halloumi while hot to balance the saltiness.
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13
Garnish with fresh parsley and an extra sprinkle of lemon zest before serving immediately.
💡 Chef's Tips
Always pat the halloumi dry before marinating; excess moisture prevents that beautiful golden crust from forming. Cut your vegetables to a similar thickness as the cheese so they all make contact with the grill surface simultaneously. Avoid overcooking the skewers, as halloumi can become rubbery if left on the heat for too long; 10-12 minutes total is usually the sweet spot. If you find the vegetables are still too crunchy but the cheese is done, par-boil the zucchini and peppers for 2 minutes before skewering. For a vegan alternative, use extra-firm tofu pressed for 30 minutes and seasoned with nutritional yeast and salt.
🍽️ Serving Suggestions
Serve over a bed of fluffy lemon-herb couscous or quinoa to soak up the juices. Pair with a side of creamy Tzatziki sauce or a garlicky Tahini drizzle for dipping. Serve alongside warm, charred pita bread and a crisp Greek salad of cucumbers and olives. A chilled glass of Assyrtiko or a dry Rosé complements the salty and acidic notes perfectly. Add a side of roasted baby potatoes seasoned with rosemary and sea salt.