Grilled Greek Halloumi Kebabs Recipe

Take your tastebuds on a trip to the Mediterranean with these vibrant Grilled Greek Halloumi Kebabs! Each bite is bursting with smoky, salty cheese, juicy grilled vegetables, and a sunny lemon-herb marinade. Whether you’re planning a backyard barbecue or looking to bring a splash of color to your dinner table, these kebabs hit every joyful note of summer eating.

this Recipe

Ingredients You’ll Need

One of the best things about Grilled Greek Halloumi Kebabs is just how simple the ingredient list is—most are fresh Mediterranean staples, and each brings its own personality to this dish. From the squeaky richness of the cheese to the zesty marinade and crisp, sweet veggies, every ingredient serves a purpose for color, taste, or texture!

• Halloumi Cheese (14 oz, cut into 1/2″ cubes): The undeniable star—halloumi’s firm, grill-friendly texture and salty, tangy flavor makes these skewers unforgettable.
• Olive Oil (¼ cup + more for the grill): Adds richness and helps carry those fresh herb and citrus flavors right into the cheese and veggies.
• Fresh Lemon Juice (3 tbsp) & Lemon Zest (1 tsp): Brightens everything up with just the right acidic punch—don’t skip the zest for extra flavor!
• Garlic (3 cloves, minced): For that unmistakable savory back note in the marinade.
• Dried Oregano (1½ tsp): Classic Greek flavor that pairs beautifully with lemon and cheese.
• Fresh Basil (2 tsp, chopped): Adds a sweet, fragrant depth that sets these kebabs apart.
• Fresh Thyme (1 tsp): Earthy and subtle, rounding out the herb profile.
• Salt (1 tsp) & Black Pepper (½ tsp): Season everything for maximum flavor.
• Bell Peppers (2 large, any color, chopped to 1½” pieces): Sweet, crunchy, and oh-so-colorful.
• Zucchini (2 large, sliced into ½” rounds): Grills beautifully for a tender, melt-in-your-mouth texture.
• Red Onion (1 large, chopped into 1½” pieces): Adds savory sweetness and gorgeous color contrast.
• Skewers (8–10, metal or wooden): The backbone of kebab fun—if using wood, don’t forget to soak!

Variations

One of my favorite things about Grilled Greek Halloumi Kebabs is how playfully flexible they are. You can truly make these your own—switch up the veggies, play with the herbs, or toss in extra flavors based on what you love or what’s in season.

• Add More Veggies: Try cherry tomatoes, mushrooms, or even chunks of eggplant for extra variety and color on your skewers.
• Different Herbs: Swap or add in herbs like dill, mint, or parsley for a fresh twist on the classic Greek flavor profile.
• Spicy Touch: Add a pinch of crushed red pepper flakes or a sprinkle of smoked paprika to the marinade for a punchy kick.
• Vegan Option: Use a firm, grillable plant-based cheese substitute and adjust the seasoning as needed for a dairy-free alternative.

How to Make Grilled Greek Halloumi Kebabs

Step 1: Marinate the Halloumi and Veggies

Whisk together the olive oil, fresh lemon juice and zest, minced garlic, basil, oregano, thyme, salt, and pepper in a large mixing bowl. Add the halloumi cubes and toss gently to coat, ensuring each piece gets richly bathed in those bright, lush flavors. Cover and pop the bowl in the fridge for at least an hour (up to two hours if you have the time)–this simple step makes all the difference for maximum flavor.

Step 2: Prep the Skewers

If you’re using wooden skewers, soak them in water for 10 minutes to prevent burning. This is a little trick that keeps your kebabs intact and perfectly presentable after grilling. While the skewers soak, chop your veggies into evenly sized pieces for even grilling and easy threading.

Step 3: Assemble the Kebabs

Thread the marinated halloumi cubes, bell pepper pieces, zucchini rounds, and red onion onto your skewers, alternating the ingredients for that truly festive look. Drizzle any leftover marinade over the assembled kebabs—this is your flavor insurance!

Step 4: Grill to Golden Perfection

Heat your grill to medium and brush the grates with olive oil to prevent sticking. Place the kebabs on the grill and cook for 8–10 minutes, basting occasionally with any remaining marinade and turning halfway for even char marks. You want golden edges on the halloumi and tender, slightly caramelized vegetables—it’s pure summer magic.

Step 5: Serve and Enjoy!

Once the Grilled Greek Halloumi Kebabs are hot, gorgeously golden, and ready to eat, transfer them to a platter. Serve immediately—preferably with a little tangy tzatziki or fresh lemon wedges—and watch them disappear!

How to Serve Grilled Greek Halloumi Kebabs

Garnishes

For finishing flair, scatter a handful of chopped fresh herbs like parsley or basil over the Grilled Greek Halloumi Kebabs just before serving. I’m also a big fan of a zippy hit of extra lemon zest, a swirl of rich olive oil, or a dusting of cracked black pepper for added aroma and color. A scoop of creamy tzatziki on the side never hurts either!

Side Dishes

These kebabs are incredibly versatile when it comes to sides. Serve with fluffy pita, a zesty Greek salad, or herbed couscous to round out the meal. If you’re in the mood for a full Mediterranean feast, add some olives, roasted potatoes, or a big platter of tomato-cucumber salad. The possibilities are as endless as your cravings!

Creative Ways to Present

For max wow-factor, serve your Grilled Greek Halloumi Kebabs stacked on a rustic wooden board lined with bright lemon wedges and a bowl of chilled tzatziki. Or, for a casual party, let guests build their own kebabs with a colorful assortment of veggies and sauces lined up buffet-style! You can even pull the cooked cheese and veggies off the skewers and toss them onto a salad or grain bowl for a fresh, deconstructed twist.

Make Ahead and Storage

Storing Leftovers

When the kebabs are cooled, you can store them right on the skewers in a covered container or slide everything off into an airtight container. They’ll keep in the refrigerator for up to 3 days—making them a smart, quick lunch tucked into flatbread or served cold with a dollop of yogurt sauce.

Freezing

Freezing isn’t recommended for Grilled Greek Halloumi Kebabs. The zucchini can become mushy, and halloumi itself tends to lose some of its signature squeaky texture and shape after thawing. For the best results (and happiest leftovers), stick to refrigerating only.

Reheating

To bring leftover kebabs back to life, heat them in a skillet over medium heat just until warmed through—they’ll crisp up slightly and taste just as delicious! You can also reheat in a 350°F oven for about 10 minutes. Microwaving is quick but can soften the halloumi too much, so stick to pan or oven if you can.

FAQs

Final Thoughts

If you’re craving something easy, impressive, and bursting with fresh-from-the-grill flavor, these Grilled Greek Halloumi Kebabs are the answer. I hope they become a go-to favorite for your summer parties or cozy dinners at home—give them a try, and get ready to fall in love with every vibrant, cheesy, lemony bite!

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