Grilled Greek Halloumi Kebabs Recipe

If you’re dreaming of the Mediterranean, one bite of these Grilled Greek Halloumi Kebabs will whisk you there instantly. Golden cubes of halloumi, colorful vegetables, and zesty herbs all hit the grill together, creating smokiness and a satisfying sizzle that’s meant to be shared with friends. Whether you’re looking to wow at your next cookout or level up your weeknight dinner, these kebabs are summertime on a stick—supremely easy, full of bold flavor, and absolutely unforgettable.

Ingredients You’ll Need

Every piece of this recipe is picked for maximum flavor, texture, and color, and you don’t need a laundry list to deliver serious wow factor. Here’s what you’ll want to round up before you fire up the grill.

• Halloumi Cheese: The salty, squeaky star of Grilled Greek Halloumi Kebabs, halloumi holds its shape and crisps beautifully on the grill.
• Olive Oil: This adds luscious flavor and ensures everything grills up golden without sticking—the heart of Mediterranean cooking.
• Fresh Lemon Juice: Brightens the marinade and adds a zippy kick you’ll love.
• Lemon Zest: Provides aromatic oils and lemony flavor that’s even more intense than juice alone.
• Garlic: For savory depth that rounds out the tangy, salty tones.
• Dried Oregano: Classic Greek herbs for genuine, earthy flavor that shines when grilled.
• Fresh Basil: Chopped basil brings a sweet, peppery freshness to balance the saltiness of the cheese.
• Fresh Thyme: Adds a subtle woodsy note that shines in every smoky bite.
• Salt: This locks in all the flavors—don’t skip it, but be mindful since halloumi is already salty.
• Black Pepper: A little heat goes a long way in adding depth and bite to the marinade.
• Bell Peppers: Use a mix of red, yellow, or orange for sweet, juicy pops of color (and a real feast for the eyes).
• Zucchini: Mild, tender, and perfect for soaking up the herby marinade.
• Red Onion: Adds sweetness and gorgeous color when caramelized on the grill.
• Skewers: Thread all that color and texture together—wooden skewers need a soak, metal ones can go straight on the grill.

How to Make Grilled Greek Halloumi Kebabs

Step 1: Marinate the Halloumi and Veggies

Begin by whisking together your olive oil, lemon juice and zest, garlic, oregano, basil, thyme, salt, and black pepper in a large mixing bowl for a boldly aromatic marinade. Add the cubes of halloumi, tossing gently to fully coat each piece—then cover and refrigerate for 1 to 2 hours. This time lets the cheese and veggies soak up loads of fresh, herbal flavor, so don’t rush it!

Step 2: Prepare Your Skewers

If you’re using wooden skewers, be sure to soak them in water for about 10 minutes. This prevents burning and splintering when they hit the grill. If you have metal skewers, they’re ready to go, making this dish even easier and more eco-friendly!

Step 3: Thread Everything Onto Skewers

Now for the fun part! Alternate marinated halloumi cheese cubes with bell peppers, zucchini rounds, and red onion pieces. Vary the colors and veggies for a gorgeous presentation. Be sure not to crowd them too tightly—leaving little spaces ensures even cooking and those irresistible grill marks.

Step 4: Fire Up the Grill

Preheat your grill to medium heat. Generously grease the grates with olive oil using tongs and a folded paper towel, which keeps the delectable cheese and veggies from sticking. This step is crucial for flawless, golden Grilled Greek Halloumi Kebabs.

Step 5: Grill, Baste, and Turn

Lay your skewers on the grill and cook for 8–10 minutes, turning once halfway through. Brush with leftover marinade as they grill for even more flavor. You’re after lightly charred, tender veggies and irresistibly crispy, toasty halloumi cheese. Remove from the grill as soon as they hit that perfect golden mark, and serve straight away.

How to Serve Grilled Greek Halloumi Kebabs

Garnishes

Finish your Grilled Greek Halloumi Kebabs with a flourish of fresh herbs—basil, parsley, or dill work beautifully. Add lemon wedges for a citrusy squeeze and, if you like, a drizzle of extra virgin olive oil before serving. These simple garnishes add freshness and brighten all those savory grill flavors.

Side Dishes

Pair Grilled Greek Halloumi Kebabs with pillowy pita bread or a big bowl of Greek salad. Tzatziki sauce is a must for dipping, and orzo or couscous salad makes a hearty addition. If you prefer something lighter, serve with crisp romaine or a chopped cucumber-tomato salad to keep things refreshing and colorful.

Creative Ways to Present

Try laying your kebabs over a platter of herby rice with grilled lemon halves for squeezing. Or disassemble them for a vibrant halloumi and vegetable salad tossed with fresh greens and a little extra marinade as dressing. Want to impress? Serve your kebabs upright in a glass jar or lined up on a rustic wooden board for true Mediterranean flair.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Grilled Greek Halloumi Kebabs, store them once cooled in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 3 days, making for an easy lunch or snack the next day.

Freezing

Halloumi doesn’t freeze as well as some cheeses, as it can become crumbly and lose its signature texture after thawing. It’s best to enjoy your kebabs fresh, but if needed, you can freeze the grilled veggies separately to use later in salads or pasta dishes.

Reheating

To reheat Grilled Greek Halloumi Kebabs, simply pop the skewers on a preheated grill pan or skillet over medium heat for a couple of minutes per side. Avoid the microwave, as it can make the cheese rubbery. A few minutes in the oven at 350°F also works nicely to restore their crispiness.

FAQs

Can I make Grilled Greek Halloumi Kebabs without a grill?

Absolutely! Use a grill pan on your stovetop or broil the kebabs in your oven for a similar charred effect. Just keep a close eye to prevent overcooking the veggies and cheese.

Is it okay to marinate the halloumi overnight?

Marinating for more than 2 hours may cause the halloumi to lose some of its bouncy texture. For best results, aim for the recommended 1 to 2 hours for maximum flavor without any mushiness.

What vegetables work well besides peppers and zucchini?

Mushrooms, cherry tomatoes, and small eggplant cubes make great additions or swaps. Just keep the pieces fairly uniform in size so everything cooks evenly on the skewers.

Can I use other cheeses instead of halloumi?

Most other cheeses will melt too much on the grill. However, paneer or queso panela can sometimes be used as firm, grill-friendly substitutes, though halloumi is the classic choice.

How do I keep my kebabs from sticking to the grill?

Give your grill a good rub with olive oil before adding the kebabs and make sure your grill is fully preheated. Avoid turning the skewers too soon; a good sear forms a natural nonstick crust.

Final Thoughts

If you’re looking for a show-stopping, outrageously delicious way to bring people together, give these Grilled Greek Halloumi Kebabs a try. With their sizzling, savory layers and riot of colors, they’re as fun to make as they are to eat. Fire up your grill, gather your favorite people, and let the ultimate taste of summer take center stage!

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