EFK Grilled Halloumi & Vegetable Skewers
Charred halloumi and colorful vegetables with lemon, garlic, oregano, and herbs—simple enough for a weeknight and sturdy enough for the grill.
Ingredients
12 oz halloumi, cut into 1-inch cubes
2 medium zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
18 cherry tomatoes
3 tbsp extra-virgin olive oil
Juice and zest of 1 lemon
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp black pepper
Pinch of kosher salt, only if needed
2 tbsp chopped parsley or mint
12 metal or soaked wooden skewers
Directions
1. Heat a grill or griddle to medium-high. If using wooden skewers, soak them in water for at least 30 minutes.
2. Whisk olive oil, lemon zest and juice, garlic, oregano, cumin, and pepper.
3. Thread halloumi, zucchini, peppers, onion, and tomatoes onto the skewers, keeping the pieces snug but not compressed. Brush generously with the lemon-herb oil.
4. Grill 8–12 minutes, turning every few minutes, until the vegetables are tender with browned edges and the halloumi is golden.
5. Finish with parsley or mint. Taste before adding salt because halloumi is naturally salty. Serve immediately.