Halloumi and Vegetable Skewers

Name: Halloumi and Vegetable Skewers
Total time: 53 min
Yield: 4 servings
Ingredients: 60 ml Extra-virgin olive oil; 2 piece Lemon; 3 clove Garlic; 2 tsp Dried oregano; 1 tsp Ground cumin; 1 tsp Smoked paprika; 1 pinch Ground black pepper; 500 g halloumi; 2 piece red bell pepper; 1 piece yellow bell pepper; 2 piece Red onion; 2 piece Courgette; 200 g Cherry tomatoes; 15 g fresh flat-leaf parsley leaves

53 min · 22 min active · makes 6 skewers · ~1.6 kg · Medium

Grilled halloumi and cherry tomato skewers with cumin, oregano, and fresh parsley, charred until the cheese softens. Serves 4.

See more →

Halloumi and Vegetable Skewers

Grilled halloumi and cherry tomato skewers with cumin, oregano, and fresh parsley, charred until the cheese softens. Serves 4.

See more →

TOTAL TIME

53 min

ACTIVE TIME

22 min

QUANTITY

6 skewers · ~1.6 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/14

Tools0/14

Ingredients

0/14 gathered · 4 servings

60ml

2piece

3clove

2tsp

1tsp

1pinch

500g

2piece

1piece

2piece

200g

15g

#	Quantity	Notes	State
1	60ml	—	—
2	2piece	—	—
3	3clove	—	—
4	2tsp	—	—
5	1tsp	—	—
6	1tsp	—	—
7	1pinch	—	—
8	500g	—	—
9	2piece	—	—
10	1piece	—	—
11	2piece	—	—
12	2piece	—	—
13	200g	—	—
14	15g	—	—

Tools

15 items

Serveware

1 item

Procedure

40 steps

1 of 40

Finely grate the zest of both lemons directly into the bowl.

Lemon · 2 piece

⏱ 40s

ResultLemon zest

2 of 40

Cut the zested lemons in half across their equator and lay them cut-side up on the board.

⏱ 15s

ResultHalved lemon

3 of 40

Press each lemon half firmly onto the citrus juicer and squeeze all the juice into the bowl, catching any pips with your free hand.

Halved lemon · step 2

⏱ 20s

ResultLemon juice in marinade

4 of 40

Pour the olive oil into the bowl with the lemon zest and juice.

Extra-virgin olive oil · 60 ml

⏱ 5s

ResultExtra-virgin olive oil

5 of 40

Peel the garlic cloves by pressing each one firmly with the flat of the knife and slipping off the skin.

Garlic · 3 clove

⏱ 30s

ResultPeeled garlic cloves

6 of 40

Mince the peeled garlic cloves as finely as possible.

Peeled garlic cloves · step 5

⏱ 30s

ResultFinely minced garlic

7 of 40

Scrape the minced garlic into the bowl.

Finely minced garlic · step 6

⏱ 5s

ResultLemon juice in marinade and finely minced garlic

8 of 40

Measure the dried oregano into the bowl.

Dried oregano · 2 tsp

⏱ 5s

ResultLemon juice in marinade and finely minced garlic and dried oregano

9 of 40

Measure the ground cumin into the bowl.

Ground cumin · 1 tsp

⏱ 5s

ResultLemon juice in marinade and finely minced garlic mixture

10 of 40

Measure the smoked paprika into the bowl.

Smoked paprika · 1 tsp

⏱ 5s

ResultLemon juice in marinade and finely minced garlic mixture

11 of 40

Add a pinch of ground black pepper to the bowl.

Ground black pepper · 1 pinch

⏱ 5s

ResultLemon juice in marinade and finely minced garlic mixture

12 of 40

Whisk everything together until the oil and lemon juice are well combined and the spices are evenly distributed.

⏱ 20s

ResultSpiced marinadeused in step 15

13 of 40

Cut the halloumi into roughly 3 cm cubes, large enough to hold together when threaded.

Halloumi · 500 g

⏱ 40s

ResultSliced Halloumi

14 of 40

Tip the halloumi cubes into the large bowl.

Sliced Halloumi · step 13

⏱ 5s

ResultSliced halloumi

15 of 40

Pour the spiced marinade over the halloumi cubes.

Spiced marinade · step 12

⏱ 10s

ResultSliced halloumi and spiced marinade

16 of 40

Halve the red peppers through the stalk end and lay them cut-side down on the board.

Red bell pepper · 2 piece

⏱ 20s

ResultHalved red bell peppers

17 of 40

Pull out the core and seeds from each pepper half and discard them.

Halved red bell peppers · step 16

⏱ 20s

ResultDeseeded red bell peppers

18 of 40

Cut the deseeded red pepper halves into roughly 3 cm chunks.

Deseeded red bell peppers · step 17

⏱ 30s

ResultRed pepper chunks

19 of 40

Scrape the red pepper chunks into the bowl with the halloumi.

Red pepper chunks · step 18

⏱ 5s

ResultRed pepper chunks and sliced halloumi and spiced marinade

20 of 40

Halve the yellow pepper through the stalk end and lay it cut-side down on the board.

Yellow bell pepper · 1 piece

⏱ 15s

ResultHalved yellow peppers

21 of 40

Pull out the core and seeds and discard them.

Halved yellow peppers · step 20

⏱ 15s

ResultDeseeded yellow bell pepper

22 of 40

Cut the deseeded yellow pepper into roughly 3 cm chunks.

Deseeded yellow bell pepper · step 21

⏱ 25s

ResultChunked yellow bell pepper

23 of 40

Scrape the yellow pepper chunks into the bowl.

Chunked yellow bell pepper · step 22

⏱ 5s

ResultSliced halloumi and chunked yellow bell pepper mixture

24 of 40

Peel the red onions, removing the papery outer layers.

Red onion · 2 piece

⏱ 30s

ResultPeeled red onion

25 of 40

Cut each peeled red onion into 6 wedges through the root so the layers stay together.

Peeled red onion · step 24

⏱ 20s

ResultQuartered red onion

26 of 40

Drop the onion wedges into the bowl.

Quartered red onion · step 25

⏱ 5s

ResultSliced halloumi and chunked yellow bell pepper mixture

27 of 40

Slice off both ends of each courgette and discard.

Courgette · 2 piece

⏱ 15s

ResultTrimmed courgettes

28 of 40

Cut the trimmed courgettes into rounds about 2 cm thick.

Trimmed courgettes · step 27

⏱ 40s

ResultCourgette rounds

29 of 40

Add the courgette rounds to the bowl.

Courgette rounds · step 28

⏱ 5s

ResultSliced halloumi and courgette round mixture

30 of 40

Tip the cherry tomatoes into the bowl.

Cherry tomatoes · 200 g

⏱ 5s

ResultSliced halloumi and courgette round mixture

31 of 40

Turn everything together with tongs until the halloumi and all the vegetables are evenly coated in the marinade.

⏱ 30s

ResultMarinated halloumi and vegetables

32 of 40

Press a sheet of cling film directly over the surface of the bowl.

⏱ 10s

33 of 40

Place the covered bowl in the refrigerator to marinate.

⏱ 10s

ResultMarinated halloumi and vegetables

34 of 40

Leave the halloumi and vegetables to marinate for at least 30 minutes so the flavours can penetrate.

⏱ 30 min

ResultWell-marinated halloumi and vegetables

35 of 40

Take the bowl out of the refrigerator.

⏱ 10s

ResultWell-marinated halloumi and vegetables

36 of 40

Set the grill pan over a high heat and let it become smoking hot before you begin threading.

240°C

⏱ 5 min

37 of 40

Lift the marinated halloumi and vegetables out of the bowl onto the board, ready to thread.

⏱ 20s

ResultWell-marinated halloumi and vegetables

38 of 40

Thread the halloumi and vegetables alternately onto 8 metal skewers, pressing each piece snugly against the last and balancing the colours as you go.

⏱ 4 min

ResultLoaded skewers

39 of 40

Lay the loaded skewers in a single layer across the hot grill pan.

Loaded skewers · step 38

⏱ 10s

ResultLoaded skewers

40 of 40

Grill the skewers, turning them a quarter turn every 2 minutes, until the halloumi is deep golden and striped and the vegetables are tender and slightly charred at the edges.

240°C

⏱ 8 min

ResultGrilled halloumi and vegetable skewers

Total Time53 min

#	Product	Tool	Action
1	2 piece		Finely grate the zest of both lemons directly into the bowl.⏱ 40sResultLemon zest
2	—		Cut the zested lemons in half across their equator and lay them cut-side up on the board.⏱ 15sResultHalved lemon
3	Halved lemonstep 2		Press each lemon half firmly onto the citrus juicer and squeeze all the juice into the bowl, catching any pips with your free hand.⏱ 20sResultLemon juice in marinade
4	60 ml		Pour the olive oil into the bowl with the lemon zest and juice.⏱ 5sResultExtra-virgin olive oil
5	3 clove		Peel the garlic cloves by pressing each one firmly with the flat of the knife and slipping off the skin.⏱ 30sResultPeeled garlic cloves
6	Peeled garlic clovesstep 5		Mince the peeled garlic cloves as finely as possible.⏱ 30sResultFinely minced garlic
7	Finely minced garlicstep 6		Scrape the minced garlic into the bowl.⏱ 5sResultLemon juice in marinade and finely minced garlic
8	2 tsp		Measure the dried oregano into the bowl.⏱ 5sResultLemon juice in marinade and finely minced garlic and dried oregano
9	1 tsp		Measure the ground cumin into the bowl.⏱ 5sResultLemon juice in marinade and finely minced garlic mixture
10	1 tsp		Measure the smoked paprika into the bowl.⏱ 5sResultLemon juice in marinade and finely minced garlic mixture
11	1 pinch		Add a pinch of ground black pepper to the bowl.⏱ 5sResultLemon juice in marinade and finely minced garlic mixture
12	—		Whisk everything together until the oil and lemon juice are well combined and the spices are evenly distributed.⏱ 20sResultSpiced marinadeused in step 15
13	500 g		Cut the halloumi into roughly 3 cm cubes, large enough to hold together when threaded.⏱ 40sResultSliced Halloumi
14	Sliced Halloumistep 13		Tip the halloumi cubes into the large bowl.⏱ 5sResultSliced halloumi
15	Spiced marinadestep 12		Pour the spiced marinade over the halloumi cubes.⏱ 10sResultSliced halloumi and spiced marinade
16	2 piece		Halve the red peppers through the stalk end and lay them cut-side down on the board.⏱ 20sResultHalved red bell peppers
17	Halved red bell peppersstep 16		Pull out the core and seeds from each pepper half and discard them.⏱ 20sResultDeseeded red bell peppers
18	Deseeded red bell peppersstep 17		Cut the deseeded red pepper halves into roughly 3 cm chunks.⏱ 30sResultRed pepper chunks
19	Red pepper chunksstep 18		Scrape the red pepper chunks into the bowl with the halloumi.⏱ 5sResultRed pepper chunks and sliced halloumi and spiced marinade
20	1 piece		Halve the yellow pepper through the stalk end and lay it cut-side down on the board.⏱ 15sResultHalved yellow peppers
21	Halved yellow peppersstep 20		Pull out the core and seeds and discard them.⏱ 15sResultDeseeded yellow bell pepper
22	Deseeded yellow bell pepperstep 21		Cut the deseeded yellow pepper into roughly 3 cm chunks.⏱ 25sResultChunked yellow bell pepper
23	Chunked yellow bell pepperstep 22		Scrape the yellow pepper chunks into the bowl.⏱ 5sResultSliced halloumi and chunked yellow bell pepper mixture
24	2 piece		Peel the red onions, removing the papery outer layers.⏱ 30sResultPeeled red onion
25	Peeled red onionstep 24		Cut each peeled red onion into 6 wedges through the root so the layers stay together.⏱ 20sResultQuartered red onion
26	Quartered red onionstep 25		Drop the onion wedges into the bowl.⏱ 5sResultSliced halloumi and chunked yellow bell pepper mixture
27	2 piece		Slice off both ends of each courgette and discard.⏱ 15sResultTrimmed courgettes
28	Trimmed courgettesstep 27		Cut the trimmed courgettes into rounds about 2 cm thick.⏱ 40sResultCourgette rounds
29	Courgette roundsstep 28		Add the courgette rounds to the bowl.⏱ 5sResultSliced halloumi and courgette round mixture
30	200 g		Tip the cherry tomatoes into the bowl.⏱ 5sResultSliced halloumi and courgette round mixture
31	—		Turn everything together with tongs until the halloumi and all the vegetables are evenly coated in the marinade.⏱ 30sResultMarinated halloumi and vegetables
32	—		Press a sheet of cling film directly over the surface of the bowl.⏱ 10s
33	—		Place the covered bowl in the refrigerator to marinate.⏱ 10sResultMarinated halloumi and vegetables
34	—		Leave the halloumi and vegetables to marinate for at least 30 minutes so the flavours can penetrate.⏱ 30 minResultWell-marinated halloumi and vegetables
35	—		Take the bowl out of the refrigerator.⏱ 10sResultWell-marinated halloumi and vegetables
36	—	240°C	Set the grill pan over a high heat and let it become smoking hot before you begin threading.⏱ 5 min
37	—		Lift the marinated halloumi and vegetables out of the bowl onto the board, ready to thread.⏱ 20sResultWell-marinated halloumi and vegetables
38	—		Thread the halloumi and vegetables alternately onto 8 metal skewers, pressing each piece snugly against the last and balancing the colours as you go.⏱ 4 minResultLoaded skewers
39	Loaded skewersstep 38		Lay the loaded skewers in a single layer across the hot grill pan.⏱ 10sResultLoaded skewers
40	—	240°C	Grill the skewers, turning them a quarter turn every 2 minutes, until the halloumi is deep golden and striped and the vegetables are tender and slightly charred at the edges.⏱ 8 minResultGrilled halloumi and vegetable skewers
Total Time			53 min

Serving

Lift the skewers onto a large serving platter using tongs.
Scatter the flat-leaf parsley leaves over the skewers and bring the platter straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 86% ingredients covered

Nutrient	Per serving
	605kcal
	36g
	45g
	25g
	19g
	7g
	5g
	1,396mg

Ingredients0/14

Tools0/14

Recipe

Halloumi and Vegetable Skewers

Grilled halloumi and cherry tomato skewers with cumin, oregano, and fresh parsley, charred until the cheese softens. Serves 4.

What you’ll doYou will make a spiced marinade of lemon, garlic and warm spices, then prepare halloumi and raw vegetables—peppers, onions, courgettes and tomatoes—cutting them into even pieces. Toss everything together in the marinade and refrigerate for at least 30 minutes. After chilling, thread the marinated pieces alternately onto metal skewers, then grill them over high heat, turning every 2 minutes until the halloumi is deep golden and striped and the vegetables are tender and charred.

Serves4

Total53 min

LevelMedium

Ingredients

Extra-virgin olive oil60 ml
Lemon2 piece
Garlic3 clove
Dried oregano2 tsp
Ground cumin1 tsp
Smoked paprika1 tsp
Ground black pepper1 pinch
Halloumi500 g
Red bell pepper2 piece
Yellow bell pepper1 piece
Red onion2 piece
Courgette2 piece
Cherry tomatoes200 g
Fresh flat-leaf parsley leaves15 g

Tools

Metal skewersTongsLarge serving platterGrill panChef's knifeMicroplane zesterMedium bowlLarge bowlSkewerCling filmCitrus juicerWhiskRefrigeratorChopping boardMicroplane

Method

Finely grate the zest of both lemons directly into the bowl.

40sMedium bowl, MicroplaneLemon · 2 piece

Cut the zested lemons in half across their equator and lay them cut-side up on the board.

15sChopping board, Chefs knife

Press each lemon half firmly onto the citrus juicer and squeeze all the juice into the bowl, catching any pips with your free hand.

20sMedium bowl, Citrus juicerHalved lemon · step 2

Pour the olive oil into the bowl with the lemon zest and juice.

5sMedium bowlExtra-virgin olive oil · 60 ml

Peel the garlic cloves by pressing each one firmly with the flat of the knife and slipping off the skin.

30sChopping board, Chefs knifeGarlic · 3 clove

Mince the peeled garlic cloves as finely as possible.

30sChopping board, Chefs knifePeeled garlic cloves · step 5

Scrape the minced garlic into the bowl.

5sMedium bowlFinely minced garlic · step 6

Measure the dried oregano into the bowl.

5sMedium bowlDried oregano · 2 tsp

Measure the ground cumin into the bowl.

5sMedium bowlGround cumin · 1 tsp

Measure the smoked paprika into the bowl.

5sMedium bowlSmoked paprika · 1 tsp

Add a pinch of ground black pepper to the bowl.

5sMedium bowlGround black pepper · 1 pinch

Whisk everything together until the oil and lemon juice are well combined and the spices are evenly distributed.

Result · Spiced marinade · used in step 15

20sMedium bowl, Whisk

Cut the halloumi into roughly 3 cm cubes, large enough to hold together when threaded.

40sChopping board, Chefs knifeHalloumi · 500 g

Tip the halloumi cubes into the large bowl.

5sLarge bowlSliced Halloumi · step 13

Pour the spiced marinade over the halloumi cubes.

10sLarge bowlSpiced marinade · step 12

Halve the red peppers through the stalk end and lay them cut-side down on the board.

20sChopping board, Chefs knifeRed bell pepper · 2 piece

Pull out the core and seeds from each pepper half and discard them.

20sChopping board, Chefs knifeHalved red bell peppers · step 16

Cut the deseeded red pepper halves into roughly 3 cm chunks.

30sChopping board, Chefs knifeDeseeded red bell peppers · step 17

Scrape the red pepper chunks into the bowl with the halloumi.

5sLarge bowlRed pepper chunks · step 18

Halve the yellow pepper through the stalk end and lay it cut-side down on the board.

15sChopping board, Chefs knifeYellow bell pepper · 1 piece

Pull out the core and seeds and discard them.

15sChopping board, Chefs knifeHalved yellow peppers · step 20

Cut the deseeded yellow pepper into roughly 3 cm chunks.

25sChopping board, Chefs knifeDeseeded yellow bell pepper · step 21

Scrape the yellow pepper chunks into the bowl.

5sLarge bowlChunked yellow bell pepper · step 22

Peel the red onions, removing the papery outer layers.

30sChopping board, Chefs knifeRed onion · 2 piece

Cut each peeled red onion into 6 wedges through the root so the layers stay together.

20sChopping board, Chefs knifePeeled red onion · step 24

Drop the onion wedges into the bowl.

5sLarge bowlQuartered red onion · step 25

Slice off both ends of each courgette and discard.

15sChopping board, Chefs knifeCourgette · 2 piece

Cut the trimmed courgettes into rounds about 2 cm thick.

40sChopping board, Chefs knifeTrimmed courgettes · step 27

Add the courgette rounds to the bowl.

5sLarge bowlCourgette rounds · step 28

Tip the cherry tomatoes into the bowl.

5sLarge bowlCherry tomatoes · 200 g

Turn everything together with tongs until the halloumi and all the vegetables are evenly coated in the marinade.

30sLarge bowl, Tongs

Press a sheet of cling film directly over the surface of the bowl.

10sLarge bowl, Cling film

Place the covered bowl in the refrigerator to marinate.

10sLarge bowl, Refrigerator

Leave the halloumi and vegetables to marinate for at least 30 minutes so the flavours can penetrate.

30 minLarge bowl

Take the bowl out of the refrigerator.

10sLarge bowl, Refrigerator

Set the grill pan over a high heat and let it become smoking hot before you begin threading.

240°C5 minGrill pan

Lift the marinated halloumi and vegetables out of the bowl onto the board, ready to thread.

20sChopping board, Tongs

Thread the halloumi and vegetables alternately onto 8 metal skewers, pressing each piece snugly against the last and balancing the colours as you go.

4 minChopping board, Metal skewers

Lay the loaded skewers in a single layer across the hot grill pan.

10sGrill panLoaded skewers · step 38

Grill the skewers, turning them a quarter turn every 2 minutes, until the halloumi is deep golden and striped and the vegetables are tender and slightly charred at the edges.

240°C8 minGrill pan

Lift the skewers onto a large serving platter using tongs.

15sLarge serving platter, TongsGrilled halloumi and vegetable skewers · step 40

Scatter the flat-leaf parsley leaves over the skewers and bring the platter straight to the table.

Result · Halloumi and Vegetable Skewers

15sLarge serving platterFresh flat-leaf parsley leaves · 15 g

Printed 11 October 2026