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Colorful veggie and halloumi skewers are one of my favorite ways to make summer dinners easy and satisfying. With just a handful of ingredients and a hot grill, you can turn fresh vegetables and salty cheese into something that feels both vibrant and comforting. This dish works just as well for a casual weekday meal as it does for backyard gatherings.
I first made this when we had surprise guests on a warm evening and needed something quick but special. These skewers were a hit and they’ve been on repeat ever since.
Ingredients
- Halloumi cheese: adds rich salty flavor and holds up beautifully on the grill
- Zucchini: provides a tender bite and soaks up the olive oil and herbs
- Bell pepper: gives sweetness and color try to pick firm ones with shiny skin
- Red onion: brings a mellow sharpness and roasts to a sweet finish
- Cherry tomatoes: add juicy bursts and caramelize beautifully when grilled
- Olive oil: helps coat everything and promotes browning go for extra virgin if you can
- Dried oregano: lends earthy brightness just a touch goes a long way
- Salt and pepper: balance and deepen the overall flavor
- Fresh lemon wedges: for a final hit of acidity to brighten the dish
Step-by-Step Instructions
- Sauté the Aromatics:
- Preheat your grill to medium high so it is hot and ready by the time you assemble the skewers
- Season the Vegetables:
- Place the zucchini rounds bell pepper chunks red onion wedges and cherry tomatoes in a large mixing bowl Drizzle with olive oil sprinkle with dried oregano and season with salt and pepper Toss everything thoroughly to ensure even coating
- Assemble the Skewers:
- Using metal or soaked wooden skewers alternate the seasoned vegetables with cubes of halloumi cheese Try to distribute the colors and textures evenly across the skewers
- Grill the Skewers:
- Place the skewers on the hot grill Cook for about ten to twelve minutes turning occasionally until the vegetables are lightly charred and tender and the halloumi is golden with grill marks
- Serve and Enjoy:
- Remove the skewers from the grill and serve them immediately with fresh lemon wedges on the side for squeezing
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The halloumi is always my favorite part It gets golden and crisp outside but stays firm inside My kids love sneaking the crispy cheese bits before they hit the table and it always makes me smile
Storage Tips
If you have leftovers remove everything from the skewers and store in an airtight container in the fridge They will keep well for up to three days Reheat them gently in a skillet or microwave but be careful not to overcook the halloumi or it may become rubbery
Ingredient Substitutions
You can swap the zucchini for yellow squash or eggplant depending on what is in season Bell peppers of any color work well and mushrooms are another great addition If you cannot find halloumi try paneer but it may not brown as well on the grill
Serving Suggestions
These skewers are lovely served over couscous quinoa or a leafy salad For something heartier add a side of grilled pita or hummus They also pair beautifully with a chilled glass of white wine or sparkling water with lemon
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Cultural Context
Halloumi has roots in Cypriot cuisine where grilling cheese is a beloved tradition This dish borrows that idea and combines it with classic Mediterranean grilling to celebrate fresh produce and vibrant flavors
Common Recipe Questions
- → Kann ich anderes Gemüse verwenden?
Ja, du kannst die Spieße ganz nach deinem Geschmack anpassen – zum Beispiel mit Zucchini, Champignons, Maisstücken oder sogar Süßkartoffelwürfeln.
- → Eignet sich das Rezept auch für den Ofen?
Auf jeden Fall! Backe die Spieße einfach bei 200 °C Ober-/Unterhitze für etwa 20–25 Minuten, bis sie goldbraun und der Halloumi leicht gebräunt ist.
- → Kann ich die Spieße vorbereiten?
Ja, du kannst die Spieße einige Stunden vorher zusammenstellen und im Kühlschrank aufbewahren. So sind sie grillbereit, wenn du sie brauchst.
- → Welche Sauce passt gut dazu?
Ein frischer Joghurt-Dip mit Zitrone und Kräutern oder ein cremiger Knoblauch-Dip passt perfekt zu den herzhaften Spießen.
- → Wie lagere ich Reste am besten?
Lagere übrig gebliebene Spieße luftdicht verpackt im Kühlschrank. Am besten schmecken sie, wenn du sie kurz im Ofen oder in der Pfanne aufwärmst.