Grilled Halloumi and Vegetable Skewers with Lemon-Oregano Oil

Name: Grilled Halloumi and Vegetable Skewers with Lemon-Oregano Oil
Prep time: 36 min
Cook time: 10 min
Total time: 46 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 16 oz (450 g) halloumi cheese, patted dry, cut into 1-inch (2.5 cm) cubes (about 24 cubes); 2 medium (about 14 oz) (400 g) medium zucchini, halved lengthwise, then sliced into ¾-inch (2 cm) thick half-moons (about 24 pieces); 16 whole (about 9 oz) (250 g) cherry tomatoes, firm, left whole, stems removed; 1 large (about 9 oz) (250 g) large red onion, peeled, cut into 8 wedges, layers separated into 1-inch (2.5 cm) pieces (about 16 pieces); ⅓ cup (80 ml) extra-virgin olive oil; 2 tsp (2 g) dried oregano, crumbled between your fingers; 2 cloves (6 g) garlic cloves, finely grated or minced; 1 large (120 g) lemon, zested (about 1 tsp zest), then juiced (about 2 tbsp); cut any remaining half into wedges for serving; ¼ tsp (½ g) red pepper flakes (optional); ¼ tsp (1½ g) fine sea salt; black pepper, freshly ground, to taste; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped

From the MyKitchenBank Kitchen

Squeaky, golden halloumi alternates with zucchini, sweet cherry tomatoes and red onion, all brushed with a garlicky lemon-oregano oil and grilled until charred at the edges. A quick vegetarian main or a great side for a Mediterranean spread.

Prep: 36 min
Cook: 10 min
Wait: 17 min
Total: 1 hr 3 min
Makes: 8 skewers (2 per person)

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Ingredients

4 servings

16 oz (450 g) halloumi cheese, patted dry, cut into 1-inch (2.5 cm) cubes (about 24 cubes)
2 medium (about 14 oz) (400 g) medium zucchini, halved lengthwise, then sliced into ¾-inch (2 cm) thick half-moons (about 24 pieces)
16 whole (about 9 oz) (250 g) cherry tomatoes, firm, left whole, stems removed
1 large (about 9 oz) (250 g) large red onion, peeled, cut into 8 wedges, layers separated into 1-inch (2.5 cm) pieces (about 16 pieces)
For the lemon-oregano oil
⅓ cup (80 ml) extra-virgin olive oil
2 tsp (2 g) dried oregano, crumbled between your fingers
2 cloves (6 g) garlic cloves, finely grated or minced
1 large (120 g) lemon, zested (about 1 tsp zest), then juiced (about 2 tbsp); cut any remaining half into wedges for serving
¼ tsp (0.5 g) red pepper flakes (optional)
¼ tsp (1.5 g) fine sea salt
black pepper, freshly ground, to taste
To finish
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped

Equipment (8)

8 wooden skewers, 10-inch (25 cm) long, or flat metal skewers
Outdoor gas or charcoal grill, or a cast-iron grill pan
Large baking dish or shallow tray for soaking skewers
Small mixing bowl
Pastry brush or silicone brush
Chef's knife and cutting board
Tongs
Serving platter

Steps

Before you start

If using wooden skewers, soak them in water for at least 30 minutes before threading (step 1 starts this while you prep).
Halloumi is already salty, so the herb oil uses very little salt. Don't add more until you've tasted.
Use medium-sized zucchini (about 7 inches / 18 cm long); very large ones are watery and fall off the skewers.
Have a spatula or tongs, a small brush and a clean plate ready near the grill before you start cooking.

1
Soak the skewers
- Lay 8 wooden skewers in a baking dish and cover with cold water.
- Weigh them down with a plate so they stay submerged.
- Leave them to soak while you prepare everything else (at least 30 minutes).
- Skip this step if using metal skewers.
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Ready when: Skewers are fully submerged and no longer float.
Tip: Soaked skewers scorch far less on the grill, so don't skip the soak.
2
Mix the herb oil
- In a small bowl, whisk together the olive oil, oregano, grated garlic, lemon zest, 2 tablespoons (30 ml) lemon juice, red pepper flakes if using, salt and several grinds of black pepper.
- Taste a drop on a spoon; it should taste bright, garlicky and lightly salted.
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Ready when: Oil looks cloudy and speckled with herbs and zest.
Tip: Rubbing the oregano between your fingers releases more of its aroma.
3
Cut the vegetables
- Halve the zucchini lengthwise and slice into ¾-inch (2 cm) half-moons.
- Cut the onion into 8 wedges and separate the layers into 1-inch (2.5 cm) pieces, using only the thicker layers.
- Remove the stems from the cherry tomatoes.
- Keep all vegetables a similar thickness so they cook at the same pace.
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Ready when: You have about 24 zucchini pieces, 16 onion pieces and 16 tomatoes.
Tip: Slices thinner than ½ inch (1 cm) turn limp and slip off the skewer.
4
Cube the halloumi
- Remove the halloumi from its brine and pat it very dry with paper towels.
- Cut the block into 1-inch (2.5 cm) cubes to get about 24 cubes.
- Dry cheese browns instead of steaming.
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Ready when: Cubes feel dry to the touch with no wet surface.
5
Thread the skewers
- Thread each skewer in this order, using 10 pieces per skewer: onion, halloumi, zucchini, tomato, halloumi, zucchini, onion, halloumi, zucchini, tomato.
- Push pieces together firmly but leave a tiny gap so heat reaches every side.
- Pierce zucchini through the cut side and tomatoes through the stem end so they hold securely.
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Ready when: 8 skewers, each with 3 halloumi, 3 zucchini, 2 tomatoes and 2 onion pieces.
Tip: Skewering the onion at the ends helps anchor the other pieces.
6
Brush and rest
- Set aside 2 tablespoons of the herb oil in a separate small bowl for finishing.
- Lay the skewers on a tray and brush all sides with the remaining oil, stirring the oil between brushings so the garlic and herbs are spread evenly.
- Let the skewers sit for 15 minutes.
- About 10 minutes into this rest, preheat the grill to medium-high, about 400–450°F (200–230°C).
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Ready when: Grill is hot enough that you can hold your hand 5 inches above the grates for only 2–3 seconds.
Tip: Use a clean spoon, not the brush, to set aside the finishing oil so it stays uncontaminated by raw vegetable juices.
7
Clean and oil grates
- Scrape the hot grates with a grill brush.
- Fold a paper towel, dip it in a little neutral oil or olive oil using tongs, and wipe the grates once.
- This helps the halloumi release cleanly.
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Ready when: Grates are clean and lightly glossy.
Tip: Halloumi sticks to dirty or unoiled grates and tears when you turn it.
8
Grill the skewers
- Place the skewers across the grates, spaced slightly apart.
- Grill 8–10 minutes total, turning a quarter turn every 2–3 minutes so all four sides cook.
- Don't move them during the first 2 minutes; the cheese needs time to form a crust before it will release.
- If a flare-up occurs, move the skewers to a cooler part of the grill.
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Ready when: Halloumi is golden brown with dark grill marks, zucchini is tender with charred edges, tomatoes are blistered and just starting to burst, and onion is softened with browned edges.
Tip: For a grill pan, cook over medium-high heat in the same way, working in batches so the pan isn't crowded.
9
Finish and rest
- Transfer the skewers to a platter and brush with the reserved 2 tablespoons of herb oil.
- Sprinkle with chopped parsley and serve with lemon wedges.
- Let them sit 2 minutes so the cheese sets slightly and is easier to eat.
- Serve warm.
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Ready when: Skewers are glossy with oil and speckled with fresh parsley.
Tip: Serve promptly; halloumi turns rubbery as it cools.

Good to know

Tips

Pat the halloumi completely dry; moisture prevents browning and causes sticking.
Use two parallel skewers for cubes if they spin when turned, or choose flat metal skewers.
Keep the grill at medium-high, not high; halloumi should brown before it softens and starts to ooze.
Serve with warm pita, tzatziki or a simple cucumber salad to turn the skewers into a full meal.

Make ahead

"Thread the skewers up to 8 hours ahead, cover and refrigerate, but do not brush with the herb oil until 15–30 minutes before grilling. Keep the herb oil covered at room temperature for up to 2 hours, or refrigerate and bring to room temperature before using."

Storage & reheating

"Room temperature: up to 1 hour after grilling. Refrigerator: store cooled skewers in an airtight container for up to 3 days. Freezer: not recommended because zucchini and tomatoes turn mushy. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat for 2–3 minutes per side. Halloumi is firmest when freshly cooked."

Substitutions

halloumi cheese → firm paneer or extra-firm tofu. Cut into the same-size cubes and pat very dry; tofu needs slightly more salt in the oil and is more fragile when turning.
medium zucchini → red or yellow bell pepper or eggplant. Cut into 1-inch (2.5 cm) pieces; eggplant may need 1–2 minutes longer on the grill.
dried oregano → dried thyme or 2 tbsp chopped fresh oregano. Use 2 tablespoons of chopped fresh herb in place of the 2 teaspoons dried.
lemon → red wine vinegar. Use 1 tablespoon vinegar in place of the juice and omit the zest.