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Easy Mediterranean Grilled Veggie Kebabs with Halloumi

Mediterranean grilled veggie kebabs with halloumi - featured image
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These easy Mediterranean grilled veggie kebabs with halloumi are perfect for summer BBQs, combining smoky grilled vegetables with salty, squeaky halloumi cheese for a simple, fresh, and delicious meal.

Ingredients

Scale
  • 8 ounces (225 grams) halloumi cheese, sliced into 1/2-inch thick pieces
  • 2 medium bell peppers (any color), cut into 1-inch chunks
  • 1 large red onion, peeled and cut into wedges
  • 1 medium zucchini, sliced into thick rounds or half-moons about 1/2 inch thick
  • 12–15 cherry tomatoes, whole
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)

Instructions

  1. Rinse and dry all vegetables thoroughly. Cut bell peppers into 1-inch chunks, slice red onion into wedges, and cut zucchini into thick half-moons about 1/2 inch thick. Slice halloumi into 1/2 inch thick pieces.
  2. In a large mixing bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, minced garlic, dried oregano, salt, and pepper.
  3. Toss the bell peppers, red onion, zucchini, and cherry tomatoes in the marinade. Let them sit for about 15 minutes to soak up the flavors.
  4. Alternate pieces of marinated veggies with slices of halloumi on the skewers, leaving a little space between pieces for even cooking.
  5. Preheat the grill to medium-high, about 400°F (200°C). Oil the grates lightly with a paper towel dipped in oil to prevent sticking.
  6. Place the skewers on the grill. Cook for 3-4 minutes per side, turning carefully with tongs, until grill marks form and halloumi develops a golden crust without melting away. Total grilling time is approximately 12-16 minutes.
  7. Remove the kebabs from the grill and sprinkle with flaky sea salt and a little extra lemon juice if desired. Let rest for a couple of minutes before serving.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Pat halloumi dry before grilling to avoid sticking. Turn kebabs gently and avoid crowding on the grill for even cooking. Serve kebabs immediately off the grill for best texture. Leftovers keep well refrigerated for up to 2 days and reheat gently in a skillet or oven.

Nutrition

Keywords: Mediterranean, grilled kebabs, halloumi, summer BBQ, vegetarian, easy recipe, grilled vegetables, healthy

Find it online: https://lucydishes.com/easy-mediterranean-grilled-veggie-kebabs-with-halloumi-recipe-for-perfect-summer-bbqs/