Golden, charred cubes of salty halloumi cheese skewered with juicy vegetables, brightened with fresh lemon juice and mint. A simple, summery appetizer packed with Mediterranean charm.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsFor the Skewers
8 oz halloumi cheese, cut into 1-inch cubes
1 medium zucchini or bell pepper, cut into chunks
10 cherry tomatoes
1 tbsp olive oil
Zest of 1 lemon
Freshly cracked black pepper
Small wooden or metal skewers
For Finishing
Juice of ½ lemon
1 tbsp fresh mint, chopped
Optional: drizzle of honey or balsamic glaze
Prep the Skewers
1
If using wooden skewers, soak in water for 15 minutes to prevent burning.
In a bowl, toss halloumi cubes and veggies with:
Olive oil, lemon zest, and black pepper.
No salt needed — halloumi is salty already!
Assemble
Grill
3
Heat a grill pan or barbecue to medium-high.
Grill skewers for 2–3 minutes per side , until halloumi is golden and veggies are tender.
Rotate gently — halloumi chars beautifully but can break if overhandled.
Finish & Serve
4
Remove from grill, plate immediately.
Squeeze over lemon juice and sprinkle with chopped mint.
Optional: drizzle with honey for contrast, or balsamic glaze for depth.
Variations
5
Add red onion wedges or eggplant cubes to the skewers.
Toss finished skewers with a mint-yogurt dip or chili oil .
Make them mini: use toothpicks for canapé-style bites.
Pairing Suggestions
6
Wine: Dry rosé, Sauvignon Blanc, or Grüner Veltliner
Cocktail: Cucumber gin spritz or citrus mojito
NA: Mint lemonade or sparkling cucumber soda
Ingredients For the Skewers
8 oz halloumi cheese, cut into 1-inch cubes
1 medium zucchini or bell pepper, cut into chunks
10 cherry tomatoes
1 tbsp olive oil
Zest of 1 lemon
Freshly cracked black pepper
Small wooden or metal skewers
For Finishing
Juice of ½ lemon
1 tbsp fresh mint, chopped
Optional: drizzle of honey or balsamic glaze
Directions Prep the Skewers
1
If using wooden skewers, soak in water for 15 minutes to prevent burning.
In a bowl, toss halloumi cubes and veggies with:
Olive oil, lemon zest, and black pepper.
No salt needed — halloumi is salty already!
Assemble
Grill
3
Heat a grill pan or barbecue to medium-high.
Grill skewers for 2–3 minutes per side , until halloumi is golden and veggies are tender.
Rotate gently — halloumi chars beautifully but can break if overhandled.
Finish & Serve
4
Remove from grill, plate immediately.
Squeeze over lemon juice and sprinkle with chopped mint.
Optional: drizzle with honey for contrast, or balsamic glaze for depth.
Variations
5
Add red onion wedges or eggplant cubes to the skewers.
Toss finished skewers with a mint-yogurt dip or chili oil .
Make them mini: use toothpicks for canapé-style bites.
Pairing Suggestions
6
Wine: Dry rosé, Sauvignon Blanc, or Grüner Veltliner
Cocktail: Cucumber gin spritz or citrus mojito
NA: Mint lemonade or sparkling cucumber soda
Grilled Halloumi Skewers with Lemon & Mint
