Grilled Veggie Halloumi Skewers (Printable Version)

Delightful grilled vegetables and halloumi paired with a refreshing herb-infused yogurt sauce.

# What You'll Need:

→ Skewers

01 - 8 oz halloumi cheese, cut into 3/4 inch cubes
02 - 1 red bell pepper, cut into 3/4 inch pieces
03 - 1 yellow bell pepper, cut into 3/4 inch pieces
04 - 1 small zucchini, sliced into 1/2 inch rounds
05 - 1 small red onion, cut into wedges
06 - 4.4 oz cherry tomatoes
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon smoked paprika
10 - Salt and black pepper to taste
11 - 8 wooden or metal skewers

→ Herb Yogurt Sauce

12 - 7 oz Greek yogurt
13 - 2 tablespoons fresh mint, finely chopped
14 - 2 tablespoons fresh parsley, finely chopped
15 - 1 tablespoon lemon juice
16 - 1 garlic clove, minced
17 - 1 tablespoon olive oil
18 - Salt and black pepper to taste

# How to Make It:

01 - If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning during grilling.
02 - In a large bowl, combine halloumi cubes and all vegetables with olive oil, oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Alternately thread halloumi cubes and vegetables onto skewers, distributing ingredients evenly across all skewers.
04 - Preheat a grill or grill pan over medium-high heat until fully heated.
05 - Grill the skewers for 10 to 12 minutes, turning occasionally, until vegetables are tender with light char marks and halloumi is golden brown.
06 - While grilling, combine Greek yogurt, mint, parsley, lemon juice, garlic, olive oil, salt, and pepper in a small bowl. Mix thoroughly and refrigerate until serving.
07 - Transfer hot skewers to a serving platter and serve immediately with herb yogurt sauce on the side.

# Expert Tips:

01 -
  • Halloumi gets wonderfully crispy and charred on the outside while staying creamy inside, which is genuinely hard to mess up.
  • The herb yogurt sauce tastes like you spent way more time on it than you actually did, making you feel like a kitchen genius.
  • Everything can be prepped in advance, so you're actually relaxing before guests arrive instead of panicking in the kitchen.
02 -
  • Don't skip the soak time for wooden skewers or you'll spend the entire cooking process watching them smolder and worrying they'll snap—I learned this the hard way and my first attempt tasted faintly of burnt wood.
  • Uneven vegetable sizes mean some pieces will be raw while others are overdone; spend an extra minute cutting everything roughly the same thickness, and your whole meal improves dramatically.
03 -
  • If your grill is small or you're cooking for a crowd, you can prep all the skewers earlier in the day and just grill them right before serving—this takes actual stress out of entertaining.
  • Watch the tomatoes carefully toward the end of cooking because they'll burst if you leave them on too long, and while bursting tomatoes look impressive, you lose all that concentrated flavor to the grill grates.
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