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Grilled halloumi veggie skewers on a plate.
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Grilled Veggie Halloumi Skewers

These grilled halloumi veggie skewers combine summer vegetables and salty, smoky cheese marinated in fresh lemon juice, parsley and spices.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dishes
Cuisine: Mediterranean
Servings: 4
Author: Paige Adams

Ingredients

  • 3 tablespoons olive oil
  • 1 lemon, juice
  • 1 tablespoon whole grain mustard
  • 2 tablespoons chopped parsley
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 pound halloumi, cut into 1-inch cubes
  • 2 zucchini, cut into 1/2-inch thick rounds*
  • 2 yellow squash cut into 1/2-inch thick rounds*
  • 3 bell peppers, cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch chunks 

Instructions

  • If you are using wooden skewers, make sure to soak them in water for 30 minutes. I used (12) 7 1/2-inch skewers for the quantity in the recipe. 
  • Preheat a gas or charcoal grill on medium high heat. (You can also use a stovetop grill pan, just wait to preheat it until after you assemble the skewers.)
  • In a small bowl, whisk the olive oil, lemon juice, parsley, cumin, smoked paprika, onion powder, garlic powder, salt and pepper.
  • Stir the halloumi, zucchini, yellow squash, peppers and onions with the marinade in a large bowl, so they are all well coated.
  • Thread the halloumi and vegetables onto skewers.
  • Grill the skewers for 2 minutes per side until the vegetables and cheese are charred at the edges and have grill marks, about 8-10 minutes total.

Notes

*If the zucchini and squash slices are wider than 1 inch, halve or quarter the rounds.
Serve the veggie skewers with cooked grains such as rice, couscous or quinoa. You can also use hummus for dipping and include warmed pita or naan.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a 350-degree F oven or microwave.
You can also eat leftovers cold as a salad with baby arugula, spinach or chopped romaine and lemon vinaigrette.

Nutrition

Calories: 352kcal | Carbohydrates: 18g | Protein: 17g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1030mg | Potassium: 812mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3433IU | Vitamin C: 168mg | Calcium: 628mg | Iron: 2mg