Description
These Grilled Greek Halloumi Kebabs are a vibrant and flavorful Mediterranean dish featuring marinated halloumi cheese and fresh vegetables grilled to perfection. The skewers are infused with a zesty lemon and herb marinade, making them a perfect savory meal for summer BBQs or a light dinner served with tzatziki sauce.
Ingredients
Units
Scale
Marinade and Cheese
- 14 oz Halloumi Cheese, cut into 1/2" cubes
- 1/4 cup olive oil plus more for the grill
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 2 tsp fresh basil, chopped
- 1 tsp fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Vegetables and Skewers
- 2 large bell peppers (red, yellow or orange), chopped into 1 1/2" pieces
- 2 large zucchini, sliced into 1/2" rounds
- 1 large red onion, chopped into 1 1/2" pieces
- 8-10 large skewers, metal or wooden
Instructions
- Prepare the Marinade: Whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, basil, thyme, salt, and black pepper in a large bowl. This lemony herb blend will infuse the halloumi and vegetables with vibrant Mediterranean flavor.
- Marinate the Halloumi: Add the halloumi cubes to the bowl and toss gently to coat them thoroughly with the marinade. Cover the bowl and refrigerate for 1 to 2 hours to allow the flavors to penetrate the cheese.
- Soak the Skewers: If using wooden skewers, soak them in water for 10 minutes to prevent burning on the grill. Metal skewers do not require soaking.
- Assemble the Kebabs: Thread the marinated halloumi, bell pepper pieces, red onion chunks, and zucchini rounds alternately onto the skewers, creating colorful and well-balanced kebabs. Reserve the leftover marinade for basting.
- Prepare the Grill: Preheat your BBQ grill to medium heat. Brush the grill grates with olive oil to prevent sticking and to help achieve nice grill marks on the kebabs.
- Grill the Kebabs: Place the skewers on the grill and cook for 8 to 10 minutes, turning halfway through the cooking time. During grilling, baste the kebabs occasionally with the leftover marinade to enhance flavor and keep them moist.
- Serve: Once grilled to have beautiful char marks and the vegetables are tender, remove the kebabs from the grill. Serve them hot, as is or with a side of tzatziki sauce for a refreshing complement.
Notes
- Storage and Freezing: Allow cooked kebabs to cool completely before storing in a covered container in the refrigerator. You can also remove the ingredients from the skewers and store them airtight to save space.
- Freezing is not recommended as zucchini may become mushy and halloumi cheese could lose its texture.
- Nutrition information is an estimate and should not replace professional dietary advice.
- For best flavor, use fresh herbs and lemon juice from fresh lemons.
- Wooden skewers must be soaked in water to prevent burning on the grill.
Nutrition
- Serving Size: 1 skewer
- Calories: 265 kcal
- Sugar: 4 g
- Sodium: 299 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 0 mg