Grilled Halloumi Skewers
Published 5/19/2025
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Discover the ultimate Grilled Halloumi Skewers recipe that has the perfect balance of flavors and textures. My method ensures a crispy, golden brown exterior while maintaining the cheese’s signature gooey center. These are on regular rotation at our house during grilling season!
Grab some wooden skewers and get going on these halloumi kebabs! This delicious vegetarian option combines salty cheese with fresh vegetables, and it’s a great way to enhance any spring or summer cookout.
What is Halloumi?
Halloumi is a semi-hard cheese typically made from a mixture of goat and sheep’s milk. It’s a quintessential summer grilling treat because of its high smoke point, which makes it great for high temperature cooking like grilling and frying.
This recipe for sweet and savory halloumi and vegetable kebabs will be a welcomed addition to your table. Vegetarians and carnivores alike will love the richness and layers of flavor the za’atar spice adds to this dish.
Why Za’atar spices? Za’atar is a blend of spices common in Middle Eastern cuisine and typically contains toasted sesame seeds, dried thyme, oregano, marjoram, and sumac. The combination of za’atar and honey along with the salty halloumi cheese hits all the right notes from savory to sweet, salty, and sour.
Ingredients for Halloumi Skewers
- Block of halloumi cheese: The star of the dish, known for its unique texture and salty flavor.
- Bell peppers: Add vibrant color and sweet, smoky flavor to the skewers.
- Cherry tomatoes: Provide juicy bursts of flavor and complement the halloumi beautifully.
- Red onion: Adds a touch of sharpness and acidity that enhance the overall flavor profile by contrasting with the salty halloumi cheese.
- Olive oil: Helps prevent sticking and adds a subtle richness to the skewers.
- Lemon juice: Adds a bright, citrusy note that balances the richness of the halloumi.
Variations and Substitutions
- Marinade variations: Experiment with different marinades such as garlic and herb, chili-lime, or balsamic glaze for added depth of flavor.
- Skewer alternatives: Use rosemary sprigs or metal skewers instead of wooden ones for a different presentation.
using paneer instead?
Store-bought or homemade paneer will also work with this recipe! But why not make your own! I have an amazing step-by-step tutorial to make your own paneer at home.
Tips for Grilled Halloumi Skewers
Prepare Skewers for Grilling
When you’re preparing wooden skewers for grilling, you should soak the skewers in water first – about 30 minutes will do. This step will help the skewers from burning on the grill. Another great option are reusable metal skewers.
Well Oil the Grill
When you get your grill or grill pan ready for the skewers, its important to make sure it is well oiled so that the cheese doesn’t stick to the grill.
Marinade As Long as You Can
Marinade the halloumi and veggies for at least 60 minutes. And if you’re not short on time, these skewers can be prepared a day ahead, and will soak up all the beautiful flavors of the marinade even more.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven until warmed through.
What to Serve with Halloumi Skewers
Serve these vegetable skewers on a big serving platter as a crowd-pleasing appetizer or main course alongside a fresh salad and crusty bread. Pair with a refreshing tzatziki sauce or drizzle with honey for a delightful contrast of flavors.
Grilled Halloumi Skewers
Ingredients
- 1 lb. halloumi, cut into 1-inch cubes
- 1 small red bell pepper, trimmed and cut to 1-inch pieces
- 1 small orange bell pepper, trimmed and cut to 1-inch pieces
- 1 small red onion, peeled and cut to 1-inch chunks
- 1 clove of garlic, peeled and finely minced
- 2 tbsp fresh mint leaves, chopped
- 1 ½ tbsp za’atar spice
- 2 tbsp honey
- 1 tbsp olive oil
- 1 ½ tbsp fresh lemon juice plus more to finish
- Pinch of salt
- Fresh black pepper
Instructions
- Place 6, 6-inch skewers into water and let them sit for about 30 minutes before skewering the ingredients. Set aside.
- Clean and oil your grill to make sure nothing will stick to the grill as it cooks. A paper towel with olive oil works well for greasing the grill slats.
- Cut the halloumi, peppers, and onion into 1-inch chunks and place in a medium bowl and set aside.
- In a small bowl, mix together the garlic, mint, za’atar, honey, olive oil, lemon juice, salt, and pepper, and whisk to combine.
- Pour the marinade over the halloumi and vegetables and toss to coat each piece in the marinade.
- Remove the wooden skewers from the water and begin to thread the halloumi and vegetables on the skewers. You want to divide the vegetables and cheese evenly amongst the skewers, alternating vegetables and cheese as you work.
- Reserve any leftover marinade in the bottom of the bowl for brushing on the skewers as they grill.
- Turn the grill on to medium high and make sure it is fully to temperature before you begin grilling.
- Place the kebabs on the hot grill with enough space between each so that they aren’t touching. Grill for 3-4 minutes per side, brushing with the remaining marinade as they cook.
- Grill the skewers until the cheese has browned and crisped, and the vegetables are just cooked through.
- Serve with a selection of grilled meats, salads, dips, and fresh breads of your choosing for a complete meal, or alone as an appetizer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #cheeseknees, we’d love to see what you’re up to!
Really enjoyed this as a crowd pleasing BBQ option for vegetarians and carnivores alike. Will be a repeat.
Fantastic!
This recipe looks delightful! I love za’atar and my daughter brought some back from Israel! So good!
My grill isn’t working, do you think I can make these kabobs in the oven?
Hi Alyse, sorry for the delay! Yes, the oven should work, too!