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Grilled halloumi and mushroom skewers with charred edges resting on a dark wooden board next to a lemon wedge and parsley.

Grilled Halloumi and Mushroom Skewers with Lemon Oil

Cubes of halloumi and mushrooms marinated in lemon and garlic, threaded on skewers and grilled until golden and charred.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 471
Ingredients Method Notes

Ingredients
  

Marinade
  • 45 ml olive oil (3 tbsp)
  • 2 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
Skewers
  • 400 g halloumi (2 blocks); cut into 2.5cm (1-inch) cubes
  • 400 g cremini mushrooms halved if large, left whole if small
  • 1 red bell pepper large; cut into 2.5cm pieces
  • 1 red onion medium; cut into 2.5cm pieces
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. 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.
  2. In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, and black pepper.
  3. 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.
  4. Add the halloumi, mushrooms, pepper, and onion to the marinade. Toss gently to coat, then let everything sit at room temperature for 15 minutes.
  5. Heat a 30cm/12-inch grill pan, or an outdoor grill, to medium-high heat, about 200C/400F.
  6. Thread the halloumi, mushrooms, pepper, and onion onto the 8 skewers, alternating pieces as you go.
  7. 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.
  8. 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.