Grilled Halloumi Skewers
Halloumi cubes threaded on skewers with peppers, courgette and red onion, grilled until golden and brushed with lemon and oregano.
Photograph credit: Grilled halloumi, peppers and tomatoes by Ruth Hartnup · CC BY 2.0 · Flickr
Halloumi is a Cypriot cheese with a high melting point, which is why it can go straight onto a hot grill and come out golden, not in a puddle. It squeaks against the teeth when freshly cooked, and it is at its best straight away.
Cut the halloumi into 3 cm cubes and the vegetables into pieces the same size, so that they cook together. Thread them in an alternating pattern on the skewers, leaving a little space between pieces. Soak wooden skewers in water for 20 minutes first so they do not burn. Brush with the oil, lemon juice, oregano and pepper. Do not salt them. The cheese is already salty.
Grill over a high heat for 8 minutes, turning every 2 minutes, until the halloumi is golden brown on every side and the vegetables are charred at the edges.
Serve at once, as the cheese firms up and turns rubbery as it cools.
Quick Answers
How long does Grilled Halloumi Skewers take to make?
15 minutes of preparation and 8 minutes of cooking, plus 20 minutes of soaking, so allow 43 minutes from start to finish. The recipe serves 4.
The Method for Grilled Halloumi Skewers
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Soak 8 wooden skewers in water for 20 minutes.
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Heat the grill to high. Thread the halloumi and vegetables onto the skewers, leaving a little space between pieces.
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Whisk the oil, lemon juice, oregano and pepper and brush over the skewers.
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Grill for 8 minutes, turning every 2 minutes, until golden and charred. Serve at once.
A Few Pointers
- Cut everything the same size.
- Do not add salt.
- Soak wooden skewers.
- Serve at once.
Ingredient Swaps
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
What to Serve With It
Tzatziki · Pitta bread · Green salad · Lemon wedges
Keeping and Reheating
Best eaten straight away. Keeps in the fridge for 1 day; the halloumi turns firm.
What's in a Serving
No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (most of the energy comes from foods with no recorded source). Why some recipes have none.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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