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Grilled halloumi and mushroom skewers pair salty, squeaky cheese with charred mushrooms, pepper, and onion, all brushed in a lemon and garlic marinade. The halloumi turns golden and slightly crisp on the outside while staying soft in the middle, and the vegetables pick up a smoky edge from the grill.
I make these when I want something different from the usual chicken skewers. They come together fast and don’t need much attention once they’re on the heat.
The marinade is simple: olive oil, lemon, garlic, and oregano. Halloumi is salty on its own, so I skip extra salt entirely.
You can grill these outside on a hot grate or use a grill pan on the stove. Either way, watch them closely near the end, halloumi goes from golden to overcooked fast.
Why You’ll Love This Recipe
- Comes together in under an hour, most of it hands-off
- Halloumi holds its shape on the grill unlike softer cheeses
- Good vegetarian main or side for a barbecue spread
- Marinade needs no extra salt since the cheese is salty already
Ingredient Notes
- halloumi: Halloumi is a firm, salty cheese that holds its shape on the grill instead of melting. Look for it near the deli cheeses at the store.
- cremini mushrooms: Cremini mushrooms hold their texture better than white button mushrooms on the grill, but either one works fine here.
- red bell pepper: Cut it close to the size of the halloumi cubes so everything on the skewer cooks at the same rate.
- red onion: Red onion turns sweet once it chars. Yellow onion works too if that’s what you have.
- lemon: Both the zest and juice go into the marinade. The zest adds fragrance without adding more acid.
- garlic: Mince it fine so it doesn’t burn and turn bitter once it hits the grill.
- dried oregano: Dried oregano holds up better than fresh here since fresh herbs tend to burn off quickly on the grill.
- fresh parsley: Chopped and scattered on top right before serving, it adds fresh color and a little bite.
Grilled Halloumi and Mushroom Skewers with Lemon Oil
Ingredients
Method
- If using wooden skewers, soak 8 skewers (30cm/12-inch) in water for 20 minutes so they don't scorch on the grill. Skip this if using metal skewers.
- In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, and black pepper.
- Cut the halloumi into 2.5cm (1-inch) cubes. Halve any large mushrooms, leaving small ones whole. Cut the bell pepper and red onion into pieces about the same size as the halloumi.
- Add the halloumi, mushrooms, pepper, and onion to the marinade. Toss gently to coat, then let everything sit at room temperature for 15 minutes.
- Heat a 30cm/12-inch grill pan, or an outdoor grill, to medium-high heat, about 200C/400F.
- Thread the halloumi, mushrooms, pepper, and onion onto the 8 skewers, alternating pieces as you go.
- Place 4 skewers at a time on the grill pan so they aren't crowded. Cook for 8 to 10 minutes, turning every 2 to 3 minutes, until the halloumi is golden with char marks and the mushrooms are soft. Repeat with the remaining 4 skewers.
- Move the skewers to a plate, sprinkle with chopped parsley, and serve warm.
Notes
- Halloumi is salty on its own, so there's no added salt in the marinade.
- Pick mushrooms close in size so they cook evenly on the skewer.
- Don't marinate past 15 to 20 minutes, or the halloumi softens too much before it hits the grill.
- Use a 30cm/12-inch grill pan or an outdoor grill grate for real char marks.
Tips for Success
- Cut the halloumi into 2.5cm (1-inch) cubes so the pieces hold together on the skewer instead of falling apart.
- Soak wooden skewers in water for 20 minutes before threading, or they’ll scorch and stick to the grill.
- Cook the skewers in two batches of 4 on a 30cm/12-inch grill pan so the halloumi gets real char instead of steaming.
- Skip extra salt in the marinade, halloumi is already salty enough on its own.
- Turn the skewers every 2 to 3 minutes so all sides pick up color, not just one flat side.
Variations
- Swap the mushrooms for zucchini or cherry tomatoes cut to about the same 2.5cm size as the halloumi.
- Add a pinch of smoked paprika or chili flakes to the marinade for a smoky, spicy edge.
- Thread chunks of pineapple between the halloumi cubes for a sweet and salty combination.
Storage and Reheating
Store leftover skewers in an airtight container in the fridge for up to 2 days. The texture is best right off the grill, so I usually pull the halloumi off the skewers before storing so it doesn’t sit soggy against the vegetables.
To reheat, use a dry skillet over medium heat for 1 to 2 minutes per side to bring back some char and firmness. Skip the microwave, it turns halloumi soft and rubbery instead of golden.
Serving Suggestions
Serve the skewers warm, straight off the grill, with a spoon of tzatziki or a squeeze of extra lemon on top. Warm flatbread or a side of rice makes it a full meal.
For a bigger spread, add these to a mezze platter with hummus and olives, and a simple tomato and cucumber salad. They also work well next to grilled chicken or lamb if you want more protein on the table.
FAQ
Why did my halloumi turn rubbery on the skewers?
Halloumi turns rubbery when it’s cooked too long or over heat that’s too high. It sears fast on the outside, so pull the skewers off the grill as soon as you see golden char marks, usually within 8 to 10 minutes total. Letting them rest off heat for a couple minutes afterward helps the texture settle.
Can I use feta instead of halloumi for these skewers?
No, feta will crumble and fall through the grill grates once it heats up. Halloumi is a firm cheese with a high melting point, so it holds its cube shape on a skewer, which is why it’s the only cheese I’d use here. If you want a milder flavor, look for a firm paneer instead.
How do I store and reheat leftover halloumi mushroom skewers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet over medium heat for 1 to 2 minutes per side to bring back some char, since the microwave makes halloumi go soft and rubbery. Pull the vegetables off the skewers first so everything heats evenly.
What can I serve with grilled halloumi and mushroom skewers for a full meal?
Rice, warm flatbread, or a simple green salad all work well alongside these skewers. I like to add a spoon of tzatziki or a squeeze of extra lemon on top for freshness. Grilled zucchini or a tomato and cucumber salad round out the plate if you want more vegetables.
Are grilled halloumi and mushroom skewers gluten-free?
Yes, halloumi, mushrooms, peppers, and onion are all naturally gluten-free on their own. Just double check any store-bought sauce you serve alongside, since some contain soy sauce or malt vinegar with gluten in them. The skewers themselves, wooden or metal, don’t add any gluten either way.
Can I bake these halloumi mushroom skewers instead of grilling them?
Yes, bake them on a sheet pan at 220C/425F for about 12 to 15 minutes, flipping halfway through. You won’t get the same char marks as a grill pan, but the halloumi still turns golden and the mushrooms soften nicely. Broil for the last 2 minutes if you want more color.