Olivia Introduction
When I fire up the grill in the summer, there’s one dish that always gets people talking—Grilled Halloumi Skewers with Lemon and Thyme. The moment those skewers hit the heat, the halloumi sizzles and softens just enough, developing crispy, golden edges while staying firm inside. It’s a showstopper—especially when the lemon juice starts to caramelize and the aroma of fresh thyme fills the air.
Halloumi is one of my favorite ingredients to grill. It holds its shape, has a great chew, and a savory, briny flavor that pairs beautifully with herbs and citrus. This dish came about one evening when I was looking for something different to serve that felt light yet satisfying. What started as an experiment has now become a go-to appetizer or vegetarian main for everything from backyard cookouts to simple weeknight dinners. You’ll love how fast it comes together and how easy it is to customize.
Whether you’re already a halloumi fan or trying it for the first time, this recipe is a must-try. With just a few ingredients and minimal prep, you can turn out skewers that look gourmet but are as casual and fun as summer grilling should be.
Perfect For
- Light summer dinners on the patio
- Impressing guests at a backyard BBQ
- Vegetarian-friendly party appetizers
- Meal prep with Mediterranean flair
- Fast weeknight grilling with minimal cleanup
Why You’ll Love This Recipe
- Grilled perfection: Halloumi gets beautifully crisp on the outside while staying firm and creamy inside.
- Fresh, vibrant flavors: Lemon and thyme give this dish brightness and herbal depth.
- Ready in under 30 minutes: Fast prep and cook time make it ideal for busy weeknights.
- Great for vegetarians: A satisfying, meatless option that doesn’t feel like an afterthought.
- Eye-catching presentation: Skewers always feel festive and are easy to serve.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 20–25 minutes
- Servings: 4
- Calories: 280 per serving
Ingredients
- 8 oz halloumi cheese, cut into 1-inch cubes
- 1 medium zucchini, sliced into thick half-moons
- 1 red bell pepper, chopped into 1-inch pieces
- 1 red onion, cut into chunks
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ½ teaspoon garlic powder
- Freshly cracked black pepper, to taste
- Optional: cherry tomatoes, mushrooms, or olives for variety
Ingredient Highlights
- Halloumi cheese: Salty, firm, and perfect for grilling without melting.
- Lemon zest and juice: Adds tangy brightness that balances the saltiness of the cheese.
- Fresh thyme: Earthy and fragrant—it infuses the skewers with herbal depth.
- Zucchini and bell peppers: Classic summer vegetables that char beautifully.
Step-by-Step Instructions
- Soak wooden skewers (if using): Submerge skewers in water for at least 20 minutes to prevent burning.
- Prep ingredients: Cut halloumi, vegetables, and lemon as directed.
- Make marinade: In a bowl, whisk olive oil, lemon zest and juice, thyme, garlic powder, and black pepper.
- Assemble skewers: Thread halloumi, zucchini, pepper, and onion onto skewers in alternating patterns.
- Brush with marinade: Generously coat the skewers with the lemon-thyme mixture.
- Grill: Preheat grill or grill pan over medium-high heat. Grill skewers 2–3 minutes per side, turning gently until the halloumi is golden and vegetables are tender.
- Serve: Drizzle with remaining marinade and sprinkle with extra thyme or lemon zest if desired.
Serving Suggestions
- Serve over a bed of couscous or quinoa
- Let the grilled halloumi and veggies shine by plating them on a fluffy base of couscous or protein-packed quinoa. Finish with a generous drizzle of tahini sauce, a squeeze of lemon, and a handful of chopped parsley for a simple yet satisfying meal.
- Pair with a cucumber-yogurt salad or Greek tomato salad
- Balance the salty richness of halloumi with a cool, tangy side, like a cucumber-yogurt salad (tzatziki-style) or a juicy tomato salad tossed with red onion, oregano, and feta. These refreshing sides cut through the heat of the grill beautifully.
- Add to a mezze platter
- Turn your grilled skewers into part of a Mediterranean-inspired spread. Arrange them alongside hummus, marinated olives, dolmas, roasted red peppers, and warm flatbread for a vibrant, shareable meal.
- Toss into a grain bowl
- Slice any leftovers and layer into a grain bowl with arugula, farro or barley, pickled onions, cherry tomatoes, and a lemon vinaigrette. It’s a fantastic next-day lunch that doesn’t feel like leftovers.
- Serve with a chilled beverage
- Keep it casual and bright with a cold glass of white wine, such as Sauvignon Blanc or Pinot Grigio. Or go non-alcoholic with sparkling lemonade or a cucumber-mint soda for a crisp, refreshing pairing.
Additional Tips
- Cut ingredients evenly to ensure even cooking.
- Don’t over-grill halloumi—it only needs a few minutes per side to get crispy.
- Use metal skewers for better heat conduction and less waste.
- Marinate briefly—15 minutes is plenty, as the lemon can break down the halloumi.
- Add variety with mushrooms, cherry tomatoes, or even chunks of pineapple.
Recipe Variations
- Spicy Mediterranean Twist
- Want a little kick with your herby skewers? Add a pinch of red pepper flakes or a generous drizzle of harissa paste to the marinade. The smoky heat pairs beautifully with the lemon, garlic, and olive oil, giving the dish a bold North African flair.
- Vegan Version
- Swap out the chicken for extra-firm tofu, halloumi-style plant-based cheese, or even marinated tempeh. These protein-rich substitutes soak up the marinade just as well and hold their shape perfectly on the grill or in the oven.
- Herb Swap
- No fresh thyme? No problem. Use oregano for an earthier profile, rosemary for piney depth, or sprinkle in za’atar for a savory, tangy edge. Each herb adds a different dimension while staying true to the Mediterranean roots.
- Sweet and Savory
- For a surprising twist, thread in chunks of fresh peach, nectarine, or even pineapple between the savory pieces. The caramelized fruit adds natural sweetness that balances beautifully with the lemony marinade and grilled char.
- Skewer-Free Option
- Short on time? Skip the skewers and toss everything into a grill basket or roasting pan. You’ll still get all the flavor, minus the fuss — perfect for quick weeknight dinners or lazy weekend cooking.
Storage & Freezing
Refrigerator
Store any leftover grilled halloumi and vegetables in an airtight container in the fridge for up to 3 days. While the halloumi holds up well, it’s best served cold or at room temperature, especially when repurposed into salads, grain bowls, or wraps. The flavors deepen overnight, making leftovers even more delicious the next day.
Freezer
Freezing is not ideal for halloumi, as it tends to become rubbery and lose its signature squeak after thawing. That said, you can prep ahead by chopping and freezing raw vegetables (like bell peppers, zucchini, or onions) in freezer bags. This makes for quicker prep next time — just thaw and toss them into your next marinade or sheet pan roast.
Reheat
If you prefer to reheat, warm the leftovers gently in a nonstick skillet over medium heat for 2–3 minutes per side until just heated through. Avoid overcooking, as halloumi can become tough. Or simply enjoy it straight from the fridge as part of a cold mezze plate, tucked into a pita, or crumbled over a crisp salad.
Equipment Needed
- Grill or grill pan
- Skewers (wooden or metal)
- Mixing bowl and whisk
- Tongs
- Sharp knife and cutting board
FAQs (People Also Ask)
Can halloumi be grilled without melting?
Yes! Halloumi has a high melting point, which makes it perfect for grilling—it holds its shape and gets beautifully crispy on the outside.
Is grilled halloumi healthy?
Yes, in moderation. It’s high in protein and calcium, though also contains salt. Pair it with veggies for a well-balanced dish.
What is a good vegetarian BBQ option besides vegetables?
Grilled halloumi skewers with lemon and thyme are a flavorful and satisfying vegetarian BBQ option.
Can I prepare halloumi skewers in advance?
Yes, you can assemble the skewers a few hours ahead and refrigerate. Just grill when ready to serve.
What other seasonings go well with grilled halloumi?
Try sumac, za’atar, rosemary, or chili flakes for different flavor profiles.
How do I stop halloumi from sticking to the grill?
Brush the grill with oil and let the cheese develop a crust before flipping—it will release naturally when it’s ready.
External Links
Grilled Halloumi Skewers with Lemon and Thyme
Ingredients
Method
- Soak wooden skewers (if using): Submerge skewers in water for at least 20 minutes to prevent burning.
- Prep ingredients: Cut halloumi, vegetables, and lemon as directed.
- Make marinade: In a bowl, whisk olive oil, lemon zest and juice, thyme, garlic powder, and black pepper.
- Assemble skewers: Thread halloumi, zucchini, pepper, and onion onto skewers in alternating patterns.
- Brush with marinade: Generously coat the skewers with the lemon-thyme mixture.
- Grill: Preheat grill or grill pan over medium-high heat. Grill skewers 2–3 minutes per side, turning gently until the halloumi is golden and vegetables are tender.
- Serve: Drizzle with remaining marinade and sprinkle with extra thyme or lemon zest if desired.
Notes
• Choose firm halloumi that holds its shape—this cheese is made for grilling and won’t melt away.
• Pat the halloumi dry with paper towels before grilling to help it brown and crisp properly.
• Cut halloumi into even, thick cubes (about 1 to 1.5 inches) so they cook evenly and stay on the skewers.
• Brush with a mixture of olive oil, lemon zest, and fresh thyme just before grilling to lock in flavor.
• Grill over medium-high heat for 2–3 minutes per side until golden with charred edges—don’t overcook or it’ll become rubbery. Serving Suggestions
• Serve on a platter over a bed of couscous, quinoa, or herbed farro for a hearty vegetarian meal.
• Pair with a cool yogurt tzatziki or garlicky tahini dip on the side.
• Add grilled veggies (like bell peppers, zucchini, or cherry tomatoes) to the skewers for extra color and nutrition.
• Sprinkle with fresh mint or parsley and a final squeeze of lemon juice right before serving.
• Serve as a light main, party appetizer, or alongside Mediterranean mezze dishes. Make-Ahead & Storage
• You can prep the skewers ahead of time and refrigerate (uncooked) for up to 24 hours—just bring to room temp before grilling.
• Grilled halloumi is best served fresh, but leftovers can be stored in the fridge for up to 2 days.
• To reheat, use a nonstick skillet or air fryer for a few minutes until warm and re-crisped—avoid the microwave to preserve texture.
• Leftovers are great tossed into salads, wraps, or grain bowls the next day. Tasty Variations to Try
• Spicy Mediterranean Twist – Add a sprinkle of chili flakes or Aleppo pepper before grilling.
• Sweet & Savory – Thread chunks of pineapple or peaches between the halloumi cubes for a sweet balance.
• Herb Explosion – Try fresh oregano or rosemary in place of thyme for a different herbal direction.
• Greek-Inspired – Add kalamata olives and red onion to the skewers for bold, briny bites.
• Vegan Option – Substitute halloumi with extra-firm marinated tofu if going fully plant-based.
Conclusion
There’s something undeniably satisfying about biting into a perfectly grilled halloumi skewer—the smoky char, the salty cheese, the citrusy brightness of lemon and thyme. It’s a dish that always sparks conversation at the table, not just because of how good it tastes, but because it’s unexpected, fresh, and utterly delicious.
This recipe proves that great food doesn’t have to be complicated. With just a few ingredients and simple steps, you can bring bold Mediterranean flavors to your grill any night of the week. It’s a go-to for me whether I’m feeding a crowd or just myself. So next time you want to shake up your grilling game, skip the burgers and try something new.
And hey—if you make these grilled halloumi skewers, include me in your post. I’d love to see how they turn out on your grill!
