Grilled Halloumi Skewers with Courgette and Red Pepper
Why this recipe works
- Crisp edges, tender centres: Halloumi chars quickly on the grill while staying firm and chewy inside, giving contrast against the tender-crisp vegetables.
- Bright lemon balance: Lemon juice and zest cut through the cheese’s saltiness and richness, keeping the skewers fresh rather than heavy.
- Fast grilling: Small, evenly cut pieces cook in minutes, making this a practical starter or sharing plate for busy evenings.
Get the most out of this recipe
Texture tips
- Encourage light charring: Keep the grill at medium-high and turn the skewers regularly so the halloumi colours at the edges without drying out.
- Keep the vegetables tender-crisp: Cut the courgette and pepper into chunky pieces so they soften slightly while still holding their shape.
Common mistakes
- Watch the cheese closely: Halloumi can go from golden to scorched quickly, so stay near the grill and turn the skewers every couple of minutes.
- Avoid tiny pieces: Small cubes of halloumi or thin vegetables can overcook before they develop a good char.
Make-ahead tips
- Prep before grilling: The halloumi and vegetables can be cut ahead and kept chilled, then tossed with the lemon-oregano oil before cooking.
- Best served hot: Halloumi firms as it cools, so these skewers have the best texture straight from the grill.
- Reheat with direct heat: Warm leftovers on a hot grill or in a frying pan until piping hot, turning to refresh the edges.
Serving ideas
- Serve mezze-style: Pair with flatbreads, olives, cucumber salad or a simple tomato salad for a fuller spread.
- Add a cooling sauce: A spoonful of tzatziki or thick yoghurt works well with the salty cheese and lemony vegetables.
- Finish brightly: Serve with extra lemon wedges and a final grind of black pepper just before eating.
Equipment you'll need
Ingredients
Instructions
- Heat the grill to medium-high. Cut the halloumi into bite-sized cubes, then cut the courgette into thick half-moons and the red pepper into chunky squares.
- In a mixing bowl, whisk together the olive oil, the zest and juice of half the lemon, dried oregano, fine sea salt and black pepper. Add the halloumi, courgette and red pepper, then toss gently to coat.
- Thread the halloumi and vegetables onto skewers, alternating pieces so they cook evenly. Brush over any remaining lemon and oregano oil from the bowl.
- Grill the skewers for 6 to 8 minutes, turning every couple of minutes, until the halloumi is lightly charred at the edges and the vegetables are tender-crisp. Keep an eye on them as halloumi can colour quickly.
- Serve hot with the remaining lemon cut into wedges for squeezing over at the table. If you like, finish with a final pinch of black pepper just before serving.
Recipe notes
Tips
- If using wooden skewers, soak them in water for 20 minutes so they do not scorch on the grill.
- Cut the halloumi and vegetables to a similar size so everything cooks at the same pace.
- For the best char without overcooking the cheese, keep the grill at medium-high and turn the skewers frequently.
Substitutions
- Replace dried oregano with fresh oregano for a brighter, more aromatic finish.
- Replace extra virgin olive oil with olive oil for a slightly milder flavour.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container. Reheat on a hot grill or in a frying pan for 2 to 4 minutes, turning, until piping hot; halloumi will firm up as it cools, so it is best served freshly grilled.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Köfte (Turkish Beef Meatballs)
Pan fried Turkish beef meatballs with garlic, spices and lemon
Anguilla alla Griglia (Italian Grilled Eel with Lemon and Garlic)
Italian grilled eel with lemon, garlic and parsley
Thai Herb Chicken Skewers (Oven)
Oven-roasted Thai chicken skewers with lemongrass and lime
Air Fryer Yakitori
Chicken yakitori skewers with a soy and mirin glaze.
Brochettes (Moroccan Lamb Skewers with Cumin)
Grilled lamb skewers marinated with cumin, garlic and paprika
Lamb Seekh Kebabs with Mint Chutney
Grilled lamb seekh kebabs served with mint chutney
Samosa (Stuffed Savoury Pastry)
Fried pastry parcels with spiced potato and peas
Air Fryer Thai Fish Cakes
Air fryer Thai fish cakes with red curry paste and cucumber.
Air Fryer Buffalo Chicken Wings
Crisp wings tossed in buttery hot sauce Buffalo-style.
Air Fryer Yakitori
Chicken yakitori skewers with a soy and mirin glaze.
Gazpacho (Cold Tomato Soup)
Chilled gazpacho made with tomatoes, cucumber and red pepper
Air Fryer Masala Chicken Wings
Crisp masala chicken wings cooked in the air fryer.
Halloumi and Roasted Vegetable Traybake
Halloumi traybake with roasted courgette, pepper and tomatoes
Air Fryer Halloumi
Golden air-fried halloumi finished with lemon and oregano.
Italian Farro Grain Bowl with Roasted Vegetables and Pesto
Farro bowl with roasted vegetables, lemon dressing and pesto
Sardinhas Assadas (Portuguese Grilled Sardines with Lemon)
Grilled sardines served with lemon, olive oil and peppers
Quinoa and Roast Vegetable Salad
Quinoa salad with roasted courgette, pepper and onion
Italian Roasted Vegetable Traybake
Roasted vegetable traybake with garlic, olive oil and oregano
You might also like
Teriyaki Tofu Bowl with Sushi Rice
Crisp teriyaki tofu served over sushi rice with vegetables
Moroccan Mint Tea (Sweet Mint Green Tea)
Sweet mint green tea served hot with a light foam
Cacik (Turkish Yoghurt and Cucumber Dip)
Chilled Turkish yoghurt and cucumber dip with dill and garlic
Moroccan Carrot Salad with Cumin, Lemon and Coriander
Tender carrots dressed with lemon, cumin and fresh coriander
Chicken Kofta Traybake with Yoghurt Lemon Sauce
Chicken kofta traybake with peppers and yoghurt lemon sauce
Belgian-Style Chocolate Truffles
Dark chocolate truffles coated in cocoa powder
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
