Description
These Grilled Greek Halloumi Kebabs are a flavorful and satisfying vegetarian option perfect for summer barbecues or casual dinners. Marinated in a zesty blend of olive oil, lemon, and herbs, the halloumi cheese pairs beautifully with colorful bell peppers, zucchini, and red onion, all grilled to perfection for a smoky, charred finish.
Ingredients
Scale
Marinade and Cheese
- 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
- 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
Others
- 8-10 large skewers, metal or wooden (if wooden, soaked in water for 10 minutes before use)
Instructions
- Marinate the Halloumi: In a large bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, chopped fresh basil, fresh thyme, salt, and black pepper until well combined. Add the halloumi cubes to the marinade, tossing gently to coat all pieces. Cover the bowl and refrigerate for 1-2 hours to allow the flavors to infuse into the cheese.
- Prepare the Skewers: If using wooden skewers, soak them in water for at least 10 minutes to prevent burning during grilling. Thread the marinated halloumi cubes alternately with chopped bell peppers, zucchini slices, and red onion pieces onto the skewers, creating colorful and balanced kebabs.
- Grill the Kebabs: Preheat your grill or BBQ to medium heat. Grease the grill grates lightly with olive oil to prevent sticking. Place the prepared kebabs on the grill and cook for 8-10 minutes, turning them halfway through to ensure even grilling. While cooking, baste the kebabs occasionally with any leftover marinade to enhance flavor and moisture.
- Serve: Once the halloumi is golden with grill marks and the vegetables are tender yet crisp, remove the kebabs from the grill. Serve them hot, either on their own or accompanied by a cool, creamy tzatziki sauce for a refreshing contrast.
Notes
- For best results, do not marinate the halloumi for longer than 2 hours as the cheese can become too soft and lose its shape during grilling.
- If wooden skewers are not available, sturdy metal skewers work well and do not require soaking.
- These kebabs can be served as an appetizer or a main dish alongside a Greek salad or crusty bread.
- For a vegan version, substitute halloumi cheese with firm tofu marinated in similar seasonings.
