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Grilled Halloumi Skewers

There’s a reason why skewers of all kinds are so popular at parties—highly snackable and easy to eat with a drink in hand, these tasty stacks can be piled high with whatever flavors you like. In this original version, we’re grilling up some halloumi with sweet veggies and a dash of mint for a summer staple that makes the perfect appetizer for any backyard soiree or family barbecue. Halloumi, a traditional meze favorite from Cyprus, has been dubbed 'The Grilling Cheese' for its unique ability to resist melting at high temps. Its springy, meaty texture boasts a lightly salty and satisfyingly rich flavor.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1/2 lb. Halloumi

2 red bell peppers

1 zucchini

2 shallots

1 Lemon, zested and juiced

2 Cups Cherry tomatoes

1/4 Cup Murray's Italian EVOO

2 Tbsp. Sea salt

1/2 Bunch Mint

If using wooden skewers, soak in water for at least 20 minutes. Rinse and dry all of the vegetables.
Cut the halloumi into 1-inch cubes. Remove the seeds and stems from the peppers, and cut into 1-inch squares. Cut the ends off of the zucchini, cut into quarters length-wise, and slice into 1/2-inch segments. Remove the skin from the shallot, and cut into 1/2-inch dice.
Mix all of these vegetables, plus the cherry tomatoes, in a large mixing bowl with the lemon juice and zest, olive oil, and salt. Let marinate for at least 15 minutes.
Heat an outdoor grill or grill pan over medium heat.
Place the vegetables and halloumi on a skewer, repeating until all everything has been used: cherry tomato, shallot, red pepper, halloumi, zucchini.
Grill the skewers on medium heat, about five minutes per side, until the vegetables are just cooked (the tomatoes should look like they are just about to burst) and the cheese has grill marks.
Remove the mint from the stem and roughly chop. Place your skewers on a serving platter, and scatter with mint.

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