👩🍳 Instructions
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1
Pat halloumi blocks dry and cut into 1-inch cubes. Cut bell peppers and red onion into 1-inch pieces. Leave cherry tomatoes whole.
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2
In a medium bowl, whisk together olive oil, lemon zest, lemon juice, mint, oregano, parsley, minced garlic, black pepper, and red pepper flakes (if using) to create the marinade.
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3
Thread halloumi cubes, bell pepper, red onion, and cherry tomatoes onto pre-soaked wooden skewers, alternating ingredients for visual appeal.
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4
Place assembled skewers in a shallow dish and pour the lemon herb marinade evenly over them, ensuring all sides are coated. Marinate at room temperature for 20-30 minutes.
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5
Preheat grill to medium-high heat (400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
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6
Place skewers on the hot grill. Cook for 3-4 minutes per side, turning occasionally, until halloumi is golden brown and charred in spots, and vegetables are tender-crisp.
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7
Transfer grilled skewers to a platter and serve immediately. Garnish with extra fresh mint or parsley if desired.
💡 Notes
For best results, don't marinate the halloumi for longer than 30-45 minutes, as the lemon juice can affect its texture. If grilling indoors, use a well-oiled grill pan or cast-iron skillet over medium-high heat. Feel free to swap vegetables or herbs based on seasonal availability or personal preference.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
22g
Total Fat
28g
Saturated Fat
15g
Carbs
13g
Fiber
3g
Sugar
6g
Sodium
850mg
Cholesterol
70mg
