Cypriot Halloumi and Vegetable Gyro with Tzatziki

Name: Cypriot Halloumi and Vegetable Gyro with Tzatziki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb (450 g) halloumi cheese, cut into ½-inch (1.3 cm) thick slabs; 2 medium zucchini, cut lengthwise into ¼-inch (6 mm) planks; 1 large red bell pepper, quartered and seeded; 1 medium red onion, cut into ½-inch (1.3 cm) thick rings; 2 medium ripe tomato, halved; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tsp (4½ g) dried oregano; 2 garlic clove, minced; 2 tbsp (30 ml) fresh lemon juice; kosher salt, to taste; freshly ground black pepper, to taste; 4 warm pita bread, warmed just before serving; 1 cup (240 ml) full-fat Greek yogurt; ½ (150 g) English cucumber, grated, excess water squeezed out; 2 garlic clove, minced; 2 tbsp (8 g) fresh dill, finely chopped; 1 tbsp (15 ml) fresh lemon juice; ¼ tsp (1½ g) kosher salt; freshly ground black pepper, to taste; ¼ medium red onion, thinly sliced (optional); ¼ cup (15 g) fresh parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

A vibrant vegetarian take on the classic Greek gyro, featuring grilled halloumi cheese and seasonal vegetables wrapped in warm pita bread with cool, garlicky tzatziki. The halloumi gets a golden crust while staying creamy inside, and the vegetables develop caramelized edges. This is a satisfying meatless meal that captures the spirit of Mediterranean street food.

Prep: 20 min
Cook: 15 min
Wait: 5 min
Total: 40 min
Makes: 4 gyros

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Ingredients

4 servings

1 lb (450 g) halloumi cheese, cut into ½-inch (1.3 cm) thick slabs
2 medium zucchini, cut lengthwise into ¼-inch (6 mm) planks
1 large red bell pepper, quartered and seeded
1 medium red onion, cut into ½-inch (1.3 cm) thick rings
2 medium ripe tomato, halved
3 tbsp (45 ml) extra-virgin olive oil
1½ tsp (4.5 g) dried oregano
2 garlic clove, minced
2 tbsp (30 ml) fresh lemon juice
kosher salt, to taste
freshly ground black pepper, to taste
4 warm pita bread, warmed just before serving
For tzatziki
1 cup (240 ml) full-fat Greek yogurt
½ (150 g) English cucumber, grated, excess water squeezed out
2 garlic clove, minced
2 tbsp (8 g) fresh dill, finely chopped
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1.5 g) kosher salt
freshly ground black pepper, to taste
¼ medium (0.3 medium) red onion, thinly sliced (optional)
¼ cup (15 g) fresh parsley, roughly chopped (optional)

Equipment (6)

Grill or grill pan
Shallow bowl for marinating
Small bowl for tzatziki
Tongs
Cutting board
Sharp knife

Steps

Before you start

Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C)
Make the tzatziki at least 30 minutes ahead so flavors meld
Cut halloumi and vegetables into grill-friendly pieces (thick enough not to fall through grates)

1
Make tzatziki sauce
- In a small bowl, combine 1 cup (240 ml) Greek yogurt, the grated cucumber, 2 minced garlic cloves, 2 tbsp (8 g) fresh dill, 1 tbsp (15 ml) lemon juice, ¼ tsp (1.5 g) salt, and pepper to taste.
- Stir until smooth and well combined.
- Taste and adjust seasoning.
- Set aside (this can be made up to 4 hours ahead).
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Ready when: Sauce is smooth and herbs are evenly distributed
Tip: Squeeze the grated cucumber hard to remove excess moisture, which prevents watery tzatziki
2
Prepare marinade and vegetables
- In a shallow bowl, whisk together 3 tbsp (45 ml) olive oil, 1.5 tsp (4.5 g) dried oregano, 2 minced garlic cloves, 2 tbsp (30 ml) lemon juice, and a pinch each of salt and black pepper.
- Add the halloumi slabs, zucchini planks, bell pepper quarters, and tomato halves.
- Gently toss to coat everything evenly with the marinade.
- Let sit for 5 minutes while the grill heats.
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Ready when: All pieces are evenly coated; halloumi looks glistening
Tip: Keep halloumi cool until the last moment before grilling to prevent it from sweating and becoming slippery
3
Grill halloumi slabsOven 400°F / 205°C
- Heat grill or grill pan to medium-high (about 400°F / 200°C).
- Place halloumi slabs directly on the grates, leaving space between each.
- Grill for 2–3 minutes on the first side without moving—you should see deep golden grill marks.
- Flip and grill the second side for 2–3 minutes until both sides are golden and crispy but the interior remains creamy.
- Transfer to a plate.
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Ready when: Both sides are golden brown with dark grill marks; cheese is warm and slightly softened inside but not melting
Tip: Do not move the halloumi while it cooks—let it develop a crust. High heat prevents it from leaking out of the cheese
4
Grill vegetables in batches
- Working in batches so you don't crowd the grill, place zucchini planks directly on the grates.
- Grill for 3–4 minutes per side until tender and caramelized with light char marks.
- Transfer to a plate.
- Grill red onion rings for 3–4 minutes per side until softened and lightly charred.
- Add to the plate.
- Grill bell pepper quarters skin-side down for 4–5 minutes until blistered, then flip and cook another 2 minutes.
- Finally, grill tomato halves cut-side down for 2 minutes until warmed and lightly marked.
- Transfer all vegetables to the plate with the halloumi.
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Ready when: All vegetables are tender with caramelized or charred edges; peppers show blistered skin; tomatoes are warm
Tip: Group vegetables by cooking time so longer-cooking ones (peppers) go on before quicker ones (tomatoes)
5
Warm pita bread
- Place the 4 pita breads on the grill grates for about 30 seconds per side to warm and soften them.
- They should puff slightly and develop light grill marks.
- Transfer to a clean plate and wrap loosely in a clean kitchen towel to keep warm.
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Ready when: Pita is warm, pliable, and has faint grill marks
Tip: Don't leave pita on the grill too long or it will crisp up and become hard to fold
6
Assemble gyros
- Lay one warm pita bread flat.
- Spread about 3 tbsp (45 ml) of tzatziki sauce across the center.
- Layer with grilled halloumi slices and a mix of grilled vegetables (zucchini, bell pepper, tomato, and onion).
- Add fresh sliced red onion and chopped parsley if using.
- Fold the pita in half or wrap it into a cone, being careful not to overstuff.
- Repeat with remaining pitas and fillings.
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Ready when: Gyro is neatly wrapped with visible fillings and tzatziki
Tip: Don't overfill or the pita will tear; it's better to make generous, well-composed layers than to cram everything in

Good to know

Tips

Halloumi has a high melting point and won't melt on the grill like mozzarella—the goal is a hot, creamy interior with crispy golden edges.
If you don't have a grill, a grill pan or cast-iron skillet works well. Preheat it thoroughly and work in batches to avoid crowding.
Serve immediately while the pita is warm and the halloumi still has its crust. Let everyone customize with extra tzatziki, fresh onion, and herbs.
For a heartier version, add crumbled feta, sliced cucumbers, or kalamata olives to the gyro along with the grilled vegetables.

Make ahead

The tzatziki can be made up to 4 hours ahead and refrigerated. The vegetables and halloumi can be cut and marinated up to 2 hours ahead (keep chilled).

Storage & reheating

Leftovers are best eaten fresh, but halloumi and vegetables can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat halloumi in a skillet over medium heat for 1–2 minutes per side. Store tzatziki in a sealed container in the fridge for up to 3 days. Do not freeze halloumi, as it becomes rubbery.

Substitutions

halloumi cheese → feta cheese (thicker slabs, at least ¾ inch / 2 cm), grilled in foil to prevent breakage. Feta will not have the same squeaky texture, but will develop a golden crust. Requires more careful handling.
medium zucchini → eggplant sliced lengthwise into ¼-inch (6 mm) planks. Eggplant takes slightly longer to cook (4–5 minutes per side) and absorbs more oil, so brush the grill grates well.
dried oregano → fresh oregano leaves (about 1 tbsp / 3 g), or 1 tsp (3 g) dried thyme. Fresh oregano gives a brighter flavor; thyme is earthier. Both work well with halloumi.
fresh dill → fresh mint (2 tbsp / 6 g) or a mix of mint and dill. Mint is more aromatic and cools the palate; it's a common variation in Greek cuisine.