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Dinner · Mediterranean

Haloumi and Vegetable Skewers

Vegetarian barbecue skewers with haloumi, zucchini, capsicum and red onion, basted in lemon and oregano oil. A meat-free option for the grill.

Prep
20 min
Cook
12 min
Total
32 min
Serves
4

Updated

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Ready in 32 min, serves 4.

Total time
32 min
Serves
4
Course
Dinner
Cuisine
Mediterranean
Ingredients
9
Steps
5

Make ahead / storage: Best eaten straight off the grill while the haloumi is warm.

Grilled haloumi, zucchini, red capsicum and red onion skewers with a lemon wedge on a white plate

Haloumi holds its shape on the grill better than almost any other cheese, which is why it works threaded straight onto a skewer next to vegetables rather than needing a separate pan. It goes from squeaky to golden fast, though, so these skewers need closer attention than a steak that can sit for longer without harm.

Cut the zucchini, capsicum, onion and haloumi into pieces of a similar thickness. Uneven sizes mean something is always either underdone or overcooked by the time the rest is ready, which is more noticeable on a skewer than in a pan where you can stir things around.

The marinade is simple, olive oil, lemon, garlic and oregano, and it's doing two jobs: flavouring the vegetables and keeping everything from drying out over direct heat. Brush extra over the skewers partway through cooking rather than only at the start.

These make a solid meat-free main on their own with some bread and a salad, or a side next to the chicken satay skewers and whatever else is going on the barbecue.

Recipe

Haloumi and Vegetable Skewers

Prep
20 min
Cook
12 min
Total
32 min
Serves
4

Ingredients

4 Servings

Method

  1. Step 1: Whisk the olive oil, lemon zest, lemon juice, garlic and oregano together in a small bowl.

  2. Step 2: Toss the zucchini, capsicum and red onion in half the marinade. Leave the haloumi separate for now, the marinade will cling to it later as you brush the skewers.

  3. Step 3: Thread the haloumi and vegetables alternately onto the skewers, packing the pieces fairly snugly so the haloumi doesn't sit directly over the hottest part of the heat for too long.

  4. Step 4: Heat the barbecue or a grill pan to medium-high. Cook the skewers for 8-10 minutes, turning every couple of minutes and brushing with the remaining marinade, until the vegetables are tender and the haloumi is golden with char lines.

    Tip: Watch the haloumi closely in the last few minutes. It turns from golden to rubbery fast once it's overcooked.

  5. Step 5: Remove from the heat and squeeze over a little extra lemon juice before serving.

Tips

  • Cut everything to a similar thickness so the skewers cook evenly, uneven pieces mean some parts char before others are done.
  • Don't marinate the haloumi in advance with the vegetables, the salt in the cheese draws out moisture and makes it steam rather than char on the grill.
  • If your barbecue runs hot and uneven, turn the skewers more often rather than leaving them in one spot.

Variations

  • Swap vegetables: mushroom quarters or chunks of eggplant work well in place of the capsicum.
  • Add cherry tomatoes: thread them on in the last few minutes of cooking so they warm through without collapsing.
  • Spicier: add a pinch of chilli flakes to the marinade.

Storage and make-ahead

Best eaten straight off the grill while the haloumi is warm. Leftovers keep in the fridge for a day, the haloumi firms up and loses some of its appeal reheated whole but is still good chopped through a salad or wrap.

Nutrition per serving, estimated

Calories
310
Protein
18g
Carbs
9g
Fat
22g

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