Halloumi & Veggie Skewers
Squeaky, golden-grilled halloumi threaded with zucchini, sweet pepper, red onion and cherry tomatoes and brushed with a lemon-oregano marinade.
Nutrition per serving
2 skewers- Net carbs
- 7.6g
- Calories
- 487kcal
- Protein
- 26g
- Fat
- 39g
- Total carbs
- 9.7 g
- Fiber
- 2.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Shrimp & halloumi: Half the halloumi is swapped for jumbo shrimp — salty cheese and sweet charred shrimp are a classic Greek-island pairing.
- Marinate the shrimp with everything else and thread them alternately with the cheese and vegetables. Season the shrimp with a pinch of salt — unlike the halloumi, they need it. Grill as written; the shrimp are done when pink and opaque (145°F/63°C), 2–3 minutes per side.
Tandoori-spiced: A thick, spiced yogurt marinade like the one used for paneer tikka, charred on the grill.
- Whisk the yogurt, spices and ginger into the marinade in place of the oregano, coat the halloumi and vegetables and marinate 30 minutes. Grill as written, turning every 2 minutes — the yogurt chars quickly.
Vegan (tofu): Pressed extra-firm tofu replaces the halloumi; it soaks up the lemon-oregano marinade and grills up crisp at the edges.
- Add the salt to the marinade — tofu, unlike halloumi, needs seasoning — and marinate at least 30 minutes. Oil the grates generously and let the tofu release on its own before turning it.
- Skewers
- Lemon-oregano marinade
- Nice to have (optional)
- Skewers
- Lemon-oregano marinade
- Also add
- Nice to have (optional)
- Skewers
- Lemon-oregano marinade
-
1 tsp dried oreganoleave out - Also add
- Nice to have (optional)
- Skewers
- Lemon-oregano marinade
- Also add
- Nice to have (optional)
Estimated cost $19.78 for 4 servings ($4.94 each) · how we estimate
Instructions
-
If using wooden skewers, soak 8 of them in water for 30 minutes so they don't burn.
-
Whisk the olive oil, lemon juice, zest, garlic, oregano and pepper in a large bowl. Add the halloumi, zucchini, bell pepper, onion and tomatoes and toss gently to coat. Let marinate 15 minutes — no salt needed, since halloumi is already well seasoned.
-
Thread the cheese and vegetables alternately onto the skewers, pressing the halloumi snugly against the vegetables so the cubes don't spin. Save any marinade left in the bowl.
-
Heat a grill or grill pan to medium-high, about 425°F (220°C), and oil the grates well.
-
Grill the skewers 2–3 minutes per side, 8–10 minutes in total, until the halloumi has golden grill marks and the vegetables are tender and lightly charred.
-
Brush with the reserved marinade, sprinkle with mint and serve right away, with tzatziki for dipping if you like.
Tips for success
-
Serve halloumi hot off the grill. It is soft and squeaky when warm but firms up and turns rubbery as it cools. - Cut the vegetables to roughly the same size as the cheese cubes so everything finishes cooking at the same time.
- No grill? Roast the skewers on a sheet pan at 450°F (230°C) for 12–15 minutes, turning once, or sear them on a hot cast-iron griddle.
Nice to have, not needed
- Flat metal skewers stop the cubes from spinning — two parallel wooden skewers do the same trick.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Reheat in a hot skillet 2–3 minutes, turning, until the halloumi softens again.
Prep tip: Thread and marinate the skewers up to a day ahead, then grill only what you'll eat — halloumi is best hot.
Best eaten fresh. Leftovers keep 2 days in the fridge; reheat in a hot skillet to soften the halloumi again.
Variations
3 variations, each with its own ingredients and macrosShrimp & halloumi
ProteinHalf the halloumi is swapped for jumbo shrimp — salty cheese and sweet charred shrimp are a classic Greek-island pairing.
- halloumi → halloumi
- + ¾ lb jumbo shrimp
6.4 g net · 377 kcal · 31 g protein · 25 g fat · ≈$4.82 per serving (−1.2 g net carbs vs the original)
Tandoori-spiced
FlavorA thick, spiced yogurt marinade like the one used for paneer tikka, charred on the grill.
- + ½ cup full-fat Greek yogurt
- + 2 tsp garam masala or curry powder
- + 2 tsp Kashmiri chili powder or paprika
- + 1 tsp ground cumin
- + ½ tsp turmeric
- + 1 tbsp fresh ginger
- no dried oregano
9.6 g net · 526 kcal · 29 g protein · 41 g fat · ≈$5.35 per serving (+2 g net carbs vs the original)
Vegan (tofu)
DietPressed extra-firm tofu replaces the halloumi; it soaks up the lemon-oregano marinade and grills up crisp at the edges.
- halloumi → extra-firm tofu
- + ½ tsp salt
5.6 g net · 265 kcal · 19 g protein · 19 g fat · ≈$1.57 per serving (−2 g net carbs vs the original)
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