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
Grilled Halloumi Skewers with Lemon and Thyme – Helpful Tips
Cooking Tips & Techniques
• 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.
• 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.