Description
These Grilled Greek Halloumi Kebabs are a flavorful and satisfying vegetarian dish featuring marinated halloumi cheese and colorful vegetables grilled to perfection. The tangy marinade of olive oil, lemon, and herbs enhances the salty, firm texture of halloumi, making these kebabs perfect for a summer BBQ or a light meal served with tzatziki.
Ingredients
Scale
Halloumi and Marinade
- 14 oz Halloumi Cheese, cut into 1/2 inch cubes
- 1/4 cup olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 2 tsp fresh basil, chopped
- 1 tsp fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Vegetables and Skewers
- 2 large bell peppers (red, yellow, or orange), chopped into 1 1/2 inch pieces
- 2 large zucchinis, sliced into 1/2 inch rounds
- 1 large red onion, chopped into 1 1/2 inch pieces
- 8-10 large skewers, metal or wooden
Instructions
- Marinate the Halloumi: In a large bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, chopped basil, fresh thyme, salt, and black pepper to create the marinade. Add the halloumi cubes to the bowl and toss gently to coat each piece thoroughly.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate the halloumi and marinade mixture for 1 to 2 hours to allow the flavors to meld and infuse the cheese.
- Prepare the Skewers: Soak the wooden or metal skewers in water for about 10 minutes if using wooden ones—this prevents them from burning on the grill. Then, thread the marinated halloumi cubes alternately with pieces of bell peppers, zucchini rounds, and red onion pieces onto each skewer.
- Preheat and Grease Grill: Heat your BBQ grill to medium heat. Before placing the kebabs on the grill, grease the grill grates lightly with olive oil to prevent sticking and help create beautiful grill marks.
- Grill the Kebabs: Place the prepared kebabs on the grill and cook for 8 to 10 minutes. Make sure to baste them occasionally with the leftover marinade to retain moisture and enhance flavor. Rotate the skewers halfway through the cooking time to ensure even grilling on all sides.
- Serve: Once grilled to a perfect golden brown, remove the kebabs from the grill. Serve immediately while hot, either on their own or accompanied by a refreshing tzatziki sauce for an authentic Greek touch.
Notes
- Soaking wooden skewers prevents them from burning during grilling.
- Halloumi is a firm cheese that grills well without melting—handle gently when turning on the grill.
- Leftover marinade should be used only for basting the cheese during grilling, not as a sauce to avoid cross-contamination.
- These kebabs pair beautifully with fresh pita bread or a crisp Greek salad.
- For vegan alternatives, substitute halloumi with firm tofu marinated similarly.
