Grilled Vegetable and Halloumi Skewers

• halloumi cheese (cut into 1-inch cubes) 12 oz
• zucchini (cut into thick half-moons) 1 medium
• red bell pepper (seeded and cut into 1-inch pieces) 1 medium
• yellow bell pepper (seeded and cut into 1-inch pieces) 1 medium
• red onion (cut into wedges, layers separated) 1 medium
• extra-virgin olive oil 2 tbsp
• garlic (minced) 2 cloves
• lemon juice (freshly squeezed) 1 tbsp
• dried oregano 1 tsp
• black pepper 0.25 tsp
• salt (optional, depending on the saltiness of the cheese) Optional 0.25 tsp
• fresh parsley (chopped) 2 tbsp
• lemon (cut into wedges for serving) Optional 1 medium

Let's cook

Step-by-step instructions

01

Step 1

If using wooden skewers, soak them in water for at least 30 minutes. Preheat an outdoor grill or grill pan to medium-high heat.

02

Step 2

Cut the halloumi, zucchini, bell peppers, and red onion into pieces suitable for threading onto skewers.

03

Step 3

In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, and black pepper. Add salt only if needed.

04

Step 4

Thread the halloumi and vegetables onto the skewers, alternating the ingredients and leaving small gaps between the pieces.

05

Step 5

Brush the skewers on all sides with the olive oil mixture.

06

Step 6

Place the skewers on the hot grill. Cook for 10 to 12 minutes, turning every 2 to 3 minutes, until the vegetables are tender with browned edges and the halloumi is golden.

07

Step 7

Transfer the skewers to a serving platter. Sprinkle with fresh parsley and serve with lemon wedges.

Kitchen notes