Grilled Halloumi and Tomato Skewers

Bianca

Founder of Red Recipe

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The aroma of grilling food always signals the start of summer in our home, and this year, Grilled Halloumi and Tomato Skewers have become an absolute family favorite. Even my pickiest eater, who usually turns up his nose at anything remotely “healthy,” devoured these skewers with gusto. The salty halloumi, perfectly charred and squeaky, combined with the burst of sweet, juicy tomatoes is simply irresistible. We’ve made them for quick weeknight dinners, lazy weekend barbecues, and even as a vibrant appetizer for gatherings. They are incredibly easy to prepare, bursting with Mediterranean flavors, and always a crowd-pleaser. Trust me, once you try these, they’ll become a staple in your grilling repertoire too!

Ingredients for Grilled Halloumi and Tomato Skewers

Halloumi Cheese (500g): The star of the show! Halloumi is a semi-hard, unripened brined cheese with a high melting point, making it perfect for grilling. Look for full-fat halloumi for the best flavor and texture.
Cherry Tomatoes or Grape Tomatoes (500g): Choose ripe and firm tomatoes. Cherry tomatoes offer a delightful sweetness and pop, while grape tomatoes are slightly less sweet but still delicious.
Red Onion (1 large): Adds a pungent and slightly sweet flavor that complements the halloumi and tomatoes. Red onion also grills beautifully, becoming tender and caramelized.
Bell Pepper (1-2, any color): Adds color, sweetness, and a slight crunch. Red, yellow, or orange bell peppers work best for their sweeter flavor profile. Green bell peppers can also be used for a slightly more bitter note if preferred.
Fresh Basil Leaves (1/2 cup, packed): Provides a fresh, aromatic, and slightly peppery flavor that enhances the Mediterranean vibe of the dish.
Olive Oil (1/4 cup): Used for brushing the skewers to prevent sticking and to help with even grilling. Extra virgin olive oil adds the best flavor.
Lemon Juice (2 tablespoons): Brightens the flavors and adds a touch of acidity that balances the richness of the halloumi. Freshly squeezed lemon juice is highly recommended.
Dried Oregano (1 teaspoon): A classic Mediterranean herb that adds a warm, slightly pungent, and aromatic flavor.
Garlic Powder (1 teaspoon): Adds a savory and aromatic depth of flavor.
Salt and Black Pepper: To taste, for seasoning and enhancing the overall flavors. Flaky sea salt and freshly ground black pepper are ideal.
Optional: Balsamic Glaze (for drizzling): Adds a sweet and tangy finish that beautifully complements the grilled flavors.

Instructions for Perfect Grilled Halloumi and Tomato Skewers

Prepare the Halloumi: Remove the halloumi from its packaging and pat it dry with paper towels. This helps it to brown nicely on the grill. Cut the halloumi into cubes, approximately 1-inch in size. You want them large enough to stay on the skewers and not fall through the grill grates, but also manageable to cook evenly.
Prepare the Vegetables: Wash the cherry or grape tomatoes and set them aside. Peel the red onion and cut it into wedges or chunks, roughly the same size as the halloumi cubes. If using bell peppers, wash them, remove the seeds and membranes, and cut them into squares or chunks that are also similar in size to the halloumi and onion. Try to ensure all your ingredients are similarly sized for even cooking on the skewers.
Assemble the Skewers: Thread the halloumi, tomatoes, red onion, and bell pepper onto skewers. You can use metal skewers or wooden skewers (if using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning). Alternate the ingredients as you thread them onto the skewers for visual appeal and a balanced flavor in each bite. Don’t overcrowd the skewers; leave a little space between each piece to allow for even grilling and airflow.
Make the Marinade (Optional but Recommended): In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. This simple marinade adds a layer of flavor to the vegetables and halloumi.
Marinate the Skewers (Optional): If using the marinade, brush it generously over all sides of the assembled skewers. You can let them marinate for 15-30 minutes at room temperature or in the refrigerator. Marinating for a longer time (up to an hour in the fridge) will enhance the flavors, but even a short marinating time will make a difference. If you are short on time, you can skip the marinating step and simply brush the skewers with olive oil before grilling.
Preheat the Grill: Preheat your grill to medium-high heat. For a gas grill, this is typically around 375-450°F (190-230°C). For a charcoal grill, the coals should be glowing red with a light layer of ash. Ensure the grill grates are clean and lightly oiled to prevent sticking.
Grill the Skewers: Place the skewers directly onto the preheated grill grates. Grill for about 2-3 minutes per side, or until the halloumi is nicely golden brown and slightly charred, and the vegetables are tender and slightly softened. Turn the skewers occasionally to ensure even grilling on all sides. Keep a close eye on them as halloumi can brown quickly. You want it to be golden and slightly crispy on the outside but still soft and squeaky on the inside. The tomatoes should be softened and slightly blistered, and the onions and peppers should be tender and have grill marks.
Add Fresh Basil: In the last minute of grilling, sprinkle fresh basil leaves over the skewers. The heat will slightly wilt the basil and release its fragrant aroma.
Serve Immediately: Remove the grilled halloumi and tomato skewers from the grill and serve immediately. They are best enjoyed hot off the grill when the halloumi is perfectly squeaky and the vegetables are tender and flavorful.
Optional Balsamic Glaze Drizzle: If desired, drizzle balsamic glaze over the skewers just before serving for an extra touch of sweetness and tang.

Nutrition Facts for Grilled Halloumi and Tomato Skewers

Servings: 4

Serving Size: Approximately 2 skewers

(Estimated Nutrition Facts per Serving)

Calories: Approximately 350-400 kcal
Protein: 25-30g
Fat: 25-30g (primarily from halloumi and olive oil)

Note: Nutritional values are estimates and can vary based on specific ingredients, portion sizes, and cooking methods. For precise nutritional information, use a nutrition calculator with specific ingredient brands.

Preparation Time

Prep Time: 20 minutes (including chopping vegetables and assembling skewers)
Cook Time: 10-12 minutes (grilling time)
Total Time: Approximately 30-32 minutes

This recipe is incredibly quick and easy to prepare, making it perfect for a weeknight meal or a last-minute barbecue. Most of the time is spent in the minimal prep work of chopping vegetables and assembling the skewers. The actual grilling process is very fast, ensuring a delicious and satisfying meal in under half an hour.

How to Serve Grilled Halloumi and Tomato Skewers

These versatile skewers can be served in a variety of ways, making them a fantastic option for any occasion:

As a Main Course:
- With a Salad: Serve alongside a fresh Greek salad, a simple arugula salad, or a Mediterranean quinoa salad for a complete and balanced meal.
- With Grains: Pair with couscous, quinoa, rice pilaf, or orzo pasta for a heartier dish.
- With Grilled Vegetables: Complement the skewers with other grilled vegetables like zucchini, eggplant, asparagus, or corn on the cob.
- In Pita Bread or Wraps: Remove the grilled ingredients from the skewers and stuff them into warm pita bread or wraps with hummus, tzatziki, or a dollop of yogurt.
As an Appetizer:
- On a Platter: Arrange the grilled skewers attractively on a platter and serve with dipping sauces like tzatziki, pesto, or a balsamic glaze reduction.
- Mini Skewers: For bite-sized appetizers, use smaller skewers and cut the ingredients into smaller pieces.
- With Bread: Serve alongside crusty bread or baguette slices for dipping in any juices from the skewers or accompanying sauces.
Serving Temperature:
- Best Served Hot: Grilled halloumi skewers are best enjoyed immediately while they are hot and the halloumi is squeaky and the vegetables are tender.
- Warm or Room Temperature: While best hot, they can also be enjoyed warm or at room temperature, though the halloumi will lose some of its squeaky texture as it cools.
Sauces and Dips:
- Tzatziki Sauce: A classic Greek yogurt and cucumber sauce that pairs wonderfully with halloumi and Mediterranean flavors.
- Pesto: Adds a vibrant herbaceous and cheesy flavor.
- Hummus: Creamy and nutty, hummus is a great accompaniment for dipping or spreading on pita bread with the skewers.
- Balsamic Glaze: A sweet and tangy drizzle that enhances the grilled flavors.
- Lemon Wedges: Serve with extra lemon wedges for squeezing over the skewers for added brightness.

Additional Tips for Grilled Halloumi and Tomato Skewers

Choose High-Quality Halloumi: Opt for full-fat halloumi for the best flavor and texture. Some brands are saltier than others, so you may need to adjust the added salt in the marinade or when seasoning.
Soak Wooden Skewers: If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill and makes them easier to handle.
Don’t Overcrowd the Skewers: Leave a little space between each piece of halloumi and vegetable on the skewers. This allows for better airflow and ensures even cooking and browning on all sides. Overcrowding can lead to steaming rather than grilling.
Preheat the Grill Properly: Make sure your grill is preheated to medium-high heat before placing the skewers on the grates. A hot grill will sear the halloumi and vegetables quickly, creating those desirable grill marks and preventing sticking.
Oil the Grill Grates: Lightly oil the grill grates before placing the skewers on them. This will further help prevent sticking and ensure easy removal of the skewers after grilling. You can use a paper towel dipped in oil and tongs to lightly coat the grates.
Control the Heat: Halloumi can brown quickly, so keep an eye on the skewers while grilling. If they are browning too fast, reduce the heat slightly or move them to a cooler part of the grill. You want the halloumi to be golden brown and slightly charred, but not burnt.
Add Other Vegetables: Feel free to customize your skewers by adding other vegetables. Zucchini, eggplant, mushrooms, and bell peppers of different colors all work well. Consider adding vegetables that have similar cooking times to halloumi for best results.
Experiment with Marinades and Seasonings: While the simple oregano and garlic marinade is delicious, you can experiment with other flavor combinations. Try adding smoked paprika, chili flakes for a bit of heat, or different fresh herbs like thyme or rosemary. You can also use store-bought marinades for a quicker option.

Frequently Asked Questions (FAQ) about Grilled Halloumi and Tomato Skewers

Q1: Can I make these skewers ahead of time?

A: While grilled halloumi skewers are best enjoyed fresh off the grill, you can prepare the skewers (assemble them and even marinate them) up to a few hours ahead of time. Store them covered in the refrigerator until you are ready to grill. Grilling should be done just before serving for the best texture and flavor.

Q2: I don’t have a grill. Can I cook these skewers in the oven or on a stovetop?

A: Yes, absolutely! You can broil the skewers in the oven. Preheat your broiler, place the skewers on a baking sheet lined with parchment paper or foil, and broil for about 3-4 minutes per side, or until the halloumi is golden brown and the vegetables are tender. For stovetop cooking, you can use a grill pan or a regular skillet over medium-high heat. Cook the skewers in a similar manner, turning them to ensure even cooking on all sides.

Q3: Can I use different types of cheese instead of halloumi?

A: Halloumi is specifically chosen for this recipe because of its high melting point, which makes it ideal for grilling. Other cheeses like paneer or grilling cheese (often labeled as such) could be used as substitutes. However, other cheeses like mozzarella or feta will melt too much and are not suitable for grilling on skewers.

Q4: Are these skewers vegetarian and gluten-free?

A: Yes, Grilled Halloumi and Tomato Skewers are naturally vegetarian and gluten-free, making them a great option for various dietary needs. Always double-check the ingredients of any pre-made marinades or sauces you use to ensure they are gluten-free if needed.

Q5: How do I prevent the halloumi from sticking to the grill?

A: To prevent sticking, make sure your grill grates are clean and preheated. Lightly oil the grates before placing the skewers on them. Also, pat the halloumi dry before cutting it into cubes, and ensure the skewers are lightly oiled or marinated. Avoid moving the skewers too much in the first few minutes of grilling to allow a crust to form, which will help prevent sticking.

Q6: Can I add meat to these skewers?

A: Yes, you can easily adapt this recipe to include meat. Chicken, lamb, or beef cubes would pair well with the halloumi and vegetables. If adding meat, ensure it is cut into similar sized pieces as the halloumi and vegetables and that it is cooked through to a safe internal temperature. Marinating the meat beforehand is recommended for added flavor and tenderness. Adjust grilling time as needed to cook the meat thoroughly.

Q7: How long do leftover grilled halloumi skewers last?

A: Leftover grilled halloumi skewers can be stored in an airtight container in the refrigerator for up to 2-3 days. However, the texture of the halloumi will change as it cools and reheats; it will become less squeaky and slightly firmer. Reheat gently in the microwave, oven, or skillet until warmed through. They are best consumed fresh for optimal texture and flavor.

Q8: What are some good dipping sauces to serve with these skewers besides tzatziki?

A: Besides tzatziki, other delicious dipping sauces include: pesto, hummus, baba ghanoush, a lemon-herb yogurt sauce, a spicy harissa yogurt dip, a balsamic glaze reduction, or a simple vinaigrette. Experiment with different flavors to find your favorite pairings!