Grilled halloumi and vegeatble skewers
These grilled skewers are one of the tastiest ways we know to enjoy halloumi cheese. The fresh lemon and mint marinade adds a herby-citrus tang that balances the saltiness of the cheese. And the delicious golden brown exterior of the grilled halloumi lends itself perfectly to the sweet, caramelized flavor of the grilled vegetables.

5 oz (150g) halloumi cheese—cut into 1-inch cubes

8 cherry tomatoes
½ zucchini—cut into rounds
½ red onion—cut into 4 wedges then cut in half crosswise
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon finely chopped fresh mint
1 garlic clove—minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper


THREAD the halloumi cheese, tomatoes, zucchini, and red onion evenly onto each skewer. MIX together the remaining ingredients in a small bowl until well combined and brush evenly over the halloumi and vegetable skewers. MARINATE the skewers for 10-20 minutes (optional, but it does maximize flavor). COOK the skewers on a hot grill for 8-10 minutes, turning and brushing regularly with any residual marinade. SERVE the skewers with lemon wedges for squeezing.

Variations: Other vegetables such as peppers of various colors, eggplant, and mushrooms also work well. Add a touch of dried chili flakes or chili sauce to the marinade for a spicy kick. Replace the halloumi with shrimp, scallops or chicken. Try adding cubes of grilled halloumi to a classic Greek salad in place of feta.

Tips: The cheese and vegetables should be cut to roughly the same size so that each piece has direct contact with the grill to ensure even cooking (you want the cheese to turn golden brown and just start to melt and the vegetables to be tender.) If you’re using bamboo or wooden skewers, soak them in water for around 30 minutes beforehand to prevent them from burning. You can also cook these skewers indoors using a stove-top grill pan or electric grill, or under a hot oven broiler.

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