These Vegetable and Halloumi Kebabs are the perfect summer dinner and perfect for the BBQ too. Coated in a flavour packed Greek marinade, these halloumi kebabs can be prepared in advance and they are my absolute favourite way to cook with halloumi.
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I can't get enough of these Halloumi Kebabs, and they aren't just for summer as we even make them in the colder months to bring a bit of sunshine into our life.
You know I am a HUGE fan of halloumi recipes, but this is a winner because of how simple it is.
It's a great way to use this delicious "squeaky cheese" and a must at any BBQ you are hosting. Don't just give vegetarian guests a dull veggie burger - wow them with these.
Because of the meaty texture of halloumi, meat eaters will love halloumi and vegetable kebabs too. These are fantastic served on a big platter with salads, dips and breads.
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Halloumi Kebab Ingredients
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Halloumi cheese - This really is the star of the skewers. However, if you didn't have halloumi then you could use paneer instead.
- Vegetables - Courgette (zucchini), bell peppers and cherry tomatoes. You want to stick with quick cooking veg for these halloumi skewers - red onions, mushrooms and aubergine (eggplant) also work well.
- Olive oil - You could swap this for sunflower or vegetable oil.
- Red wine vinegar
- Lemon juice
- Herbs - A mixture of dried oregano, thyme and marjoram work well.
- Garlic - This adds lots of flavour. If you don't have fresh garlic then you could use dried garlic granules.
More ingredient substitutions and variations can be found in the recipe card.
How To Make Vegetable and Halloumi Kebabs
Prep: If using wooden skewers, soak them in cold water for at least 30 minutes.
- Step 1: Slice the courgettes into ribbons and dice the red pepper. Keep the cherry tomatoes whole.
- Step 2: Cut the halloumi into cubes of about 2cm/1-inch pieces.
- Step 3: Put everything into a bowl and mix well.
- Step 4: Thread on to 8 skewers. If you are using wooden skewers, make sure soak them for at least 30 minutes first, so they don't burn when cooking.
- Step 5: Put the skewers under the grill (broiler) on a medium-high heat for 10 minutes, turning every minute.
Top Swap!
If you want to give these halloumi kebabs more of a sticky sauce, then mix together some ketchup, honey and soy sauce and brush it on the kebabs for the final 2 minutes of cooking. SO good!
What To Serve with Halloumi Kebabs
These would be great served with some homemade tzatziki or hummus. They are also a great addition to a Greek Meze Platter.
I also make a big batch of Easy Homemade Flatbreads and then stuff the kebabs in them with some hummus and tzatziki for an epic sandwich alternative. But these are also good in soft tacos too.
Dannii's Top Tips
- If you are using wooden skewers, make sure soak them for at least 30 minutes first, so they don't burn when cooking.
- You can cook these halloumi skewers under the grill, in the oven or on the BBQ. Make sure the grill is oiled first, so that the cheese doesn't stick and that the halloumi chunks are big so they don't break.
- To prevent the halloumi from breaking, you need to use a gentle twisting motion when you place it on the skewer.
Frequently Asked Questions
You can put the halloumi and vegetables into a bowl with the oil and seasoning, mix well and then leave in the fridge for up to 24 hours. This allows the flavours to really come together. You then just need to thread everything on to skewers when you are ready to cook them. Keep in mind though that the acidity from the lemon makes the halloumi fragile.
Yes, they can. Air Fry on the air fry setting at 200°C/400°F for 10-12 minutes, depending on how thick you have cut your halloumi and vegetables.
Leftovers can be kept in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or air fryer. I wouldn't recommend freezing these, as it changes the texture of halloumi.
More BBQ Recipes
If you've tried these Halloumi Skewers, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Vegetable and Halloumi Kebabs
Ingredients
- 250 g (9 oz) of Halloumi - cut into 16 cubes
- 24 Cherry tomatoes
- 1 Red bell pepper - cut into squares
- 1 Courgette (zucchini) - cut into ribbons
- 2 tablespoon of Olive oil
- 1 tablespoon of Red wine vinegar
- 1 Lemon - juice only
- 2 Garlic clove - crushed
- 2 tablespoon of Dried oregano
- 1 tablespoon of Dried thyme
- 1 pinch of Sea salt
- 1 pinch of Ground black pepper
Instructions
- If using wooden skewers, soak them in cold water for at least 30 minutes.
- Slice 1 Courgette (zucchini) into ribbons and dice 1 Red bell pepper. Keep the 24 Cherry tomatoes whole.
- Cut 250 g of Halloumi into cubes of about 2cm.
- Put into a bowl with 2 tbsp of Olive oil, 1 tbsp of Red wine vinegar, juice of 1 Lemon, 2 Garlic clove, 2 tbsp of Dried oregano, 1 tbsp of Dried thyme 1 pinch of Sea salt and 1 pinch of Ground black pepper.
- Mix well.
- Thread onto 8 skewers.
- Put the skewers under the grill for 10 minutes, turning every minute.
Recipe Tips
- If you are using wooden skewers, make sure soak them for at least 30 minutes first, so they don't burn when cooking.
- These skewers would be great served with some homemade tzatziki.
- If you are cooking for someone that can't have a meal without meat, then you can thread some chicken on to them. But cooking times will vary.
- You can cook these halloumi skewers under the grill, in the oven or on the BBQ.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Sarah says
Is it definitely table spoons of herbs? Not teaspoons ? Cooking for 2. Seems like a lot of dried herbs and not much oil?
Dannii Martin says
Yes, it's correct. You can always reduce it if you don't want it really herby.
Tracy Anderson says
Prepped these the day before to give the marinade time to be absorbed. They were absolutely delicious and they’ll definitely be a bbq staple from now on.
Dannii says
Happy to hear that you enjoyed them :)
Emily @amummytoo says
Deliciousness! I would gladly eat these tonight. In fact, I think I shall.
Joanne T Ferguson says
What a healthy, delicious snack or perfect at a BBQ Pinned and shared!
Florian @ContentednessCooking says
This looks fantastic, love all the veggie! Perfect for summer gatherings or BBQs!
Cheyanne @ No Spoon Necessary says
I love halloumi, I'd put it on everything if I could! Love that you used it on these skewers! This is BBQ perfection - simple and absolutely delish! Cheers and thanks for sharing!!♡