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.
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!
Thread halloumi, tomatoes, and zucchini alternately onto the skewers.
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.
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.
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.
Wine: Dry rosé, Sauvignon Blanc, or Grüner Veltliner
Cocktail: Cucumber gin spritz or citrus mojito
NA: Mint lemonade or sparkling cucumber soda
4 servings