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Golden-charred halloumi and pepper skewers stacked on a wooden board with lemon wedges and fresh oregano scattered around.

Smoky Grilled Halloumi Skewers with Peppers and Onion

Cubes of halloumi cheese and chunks of bell pepper and red onion, marinated briefly in olive oil and lemon, then grilled until golden and charred.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 541
Ingredients Method Notes

Ingredients
  

For the skewers
  • 500 g Halloumi cheese cut into 2.5 cm (1-inch) cubes
  • 1 Red bell pepper large; cut into 2.5 cm chunks
  • 1 Yellow bell pepper large; cut into 2.5 cm chunks
  • 1 Red onion large; cut into 2.5 cm chunks
  • 4 Wooden or metal skewers soak wooden ones in water 15-20 minutes
For the marinade
  • 3 tbsp Olive oil
  • 2 cloves Garlic minced
  • 1 tsp Dried oregano
  • 1 Lemon zested and juiced
  • 1/2 tsp Black pepper
  • 1/4 tsp Chili flakes optional

Method
 

  1. If using wooden skewers, soak them in water for 15 to 20 minutes so they don't burn on the grill.
  2. Cut the halloumi into 2.5 cm (1-inch) cubes. Cut the peppers and onion into chunks about the same size so everything cooks evenly.
  3. In a mixing bowl, whisk together the olive oil, garlic, oregano, lemon zest, black pepper, and chili flakes.
  4. Add the halloumi cubes and vegetables to the bowl and toss gently to coat. Let sit for 10 minutes, no longer, or the salt in the halloumi starts pulling out moisture and the cheese turns rubbery once grilled.
  5. Thread the skewers, alternating halloumi, pepper, onion, and pepper, leaving small gaps between pieces so heat reaches all sides.
  6. Heat a 12-inch grill pan or outdoor grill to medium-high, about 200 C / 400 F. Lightly oil the grates or pan surface.
  7. Lay the skewers on the grill. Cook for 8 to 10 minutes, turning every 2 to 3 minutes, until the halloumi has golden char marks on at least two sides and the peppers are softened with light blistering.
  8. Remove from the heat and squeeze the fresh lemon juice over the skewers. Serve right away while the halloumi is still warm and soft in the middle.

Notes

  • Pat halloumi dry before marinating so the oil coating sticks instead of sliding off.
  • Don't marinate longer than 10 minutes, halloumi is porous and pulls in salt fast.
  • Metal skewers work well since halloumi holds its shape without extra support.
  • Grill over medium-high heat, not high, or the outside blackens before the inside warms through.