Description
These Grilled Greek Halloumi Kebabs offer a delicious and fresh way to enjoy halloumi cheese, marinated with lemon, herbs, and garlic, then grilled alongside colorful vegetables for a flavorful, satisfying dish perfect for summer barbecues or light dinners.
Ingredients
Scale
Halloumi and Marinade
- 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 and Skewers
- 2 large red, yellow, or orange bell peppers, 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
- 8-10 large skewers, metal or wooden (soaked if wooden)
Instructions
- Marinate the Halloumi: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, chopped basil, fresh thyme, salt, and black pepper. Add the halloumi cubes and toss gently to coat all pieces with the marinade. Cover the bowl and refrigerate for 1 to 2 hours to allow the flavors to infuse the cheese.
- Prepare the Skewers: If using wooden skewers, soak them in water for at least 10 minutes to prevent burning on the grill. Thread the marinated halloumi cubes alternately with chopped bell peppers, zucchini rounds, and red onion pieces onto the skewers, ensuring an even distribution of ingredients.
- Grill the Kebabs: Preheat a barbecue grill to medium heat. Lightly grease the grill grates with olive oil to prevent sticking. Place the kebabs on the grill and cook for 8 to 10 minutes, turning occasionally. Baste the kebabs with any leftover marinade to enhance flavor and maintain moisture. Rotate the skewers halfway through grilling to ensure even cooking and a nice char.
- Serve: Remove the kebabs from the grill once the halloumi is golden and the vegetables are tender. Serve the kebabs hot, optionally accompanied by tzatziki sauce or a fresh salad for a complete meal.
Notes
- Soaking wooden skewers before grilling prevents them from burning and breaking.
- Marinating the halloumi for at least 1 hour enhances the flavor, but you can marinate up to 2 hours for a stronger taste.
- This recipe is flexible; use your favorite vegetables like cherry tomatoes or mushrooms for variety.
- If you don’t have a BBQ grill, grilling pans or an oven broiler can be used as alternatives.
- Serve with tzatziki sauce or lemon wedges for added zest.
