Halloumi Skewers Recipe

Name: Halloumi Skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Middle Eastern, Mediterranean
Ingredients: 3 tbsp Olive Oil; 2 tbsp Lemon Juice; 1 tsp Dried Oregano; 0.5 tsp Smoked Paprika; 0.5 tsp Garlic Powder; 0.25 tsp Chilli Flakes; 0.25 tsp Black Pepper; 250 g Halloumi, cut into 2–3cm chunks; 1 Red Pepper, deseeded and cut into 3cm pieces; 1 Yellow Pepper, deseeded and cut into 3cm pieces; 1 Courgette, cut into 1cm rounds; 0.5 Red Onion, cut into wedges and layers separated; Tzatziki; Hummus; Lemon Wedges; Fresh Flat-leaf Parsley or Mint,, roughly chopped; Warm Pitta

Halloumi skewers are one of the most satisfying things to cook on a BBQ or griddle - chunks of salty, squeaky halloumi threaded onto skewers with colourful peppers, courgette, and red onion, marinated in lemon, olive oil, and herbs, then grilled until golden and caramelised at the edges. They're a brilliant vegetarian option that genuinely holds its own alongside any meat dish on the table.

Halloumi's high melting point makes it uniquely well-suited to grilling and skewering - it holds its shape under intense heat while developing a gorgeous golden crust and a warm, slightly yielding interior. Paired with sweet roasted vegetables and a bright lemon herb marinade, it's a combination that works every time.

These skewers are naturally gluten free, high in protein, and ready in just 35 minutes including marinating time. They work as a starter, a light main, or a BBQ centrepiece alongside hummus, tzatziki, and warm flatbreads. All ingredients are available at any major UK supermarket, and halloumi is now widely stocked year-round at Tesco, Sainsbury's, and Waitrose.

Ingredients

For the marinade

3 tbsp Olive Oil
2 tbsp Lemon Juice
1 tsp Dried Oregano
0.5 tsp Smoked Paprika
0.5 tsp Garlic Powder
0.25 tsp Chilli Flakes (optional)
0.25 tsp Black Pepper

For the skewers

250 g Halloumi , cut into 2–3cm chunks
1 Red Pepper , deseeded and cut into 3cm pieces
1 Yellow Pepper , deseeded and cut into 3cm pieces
1 Courgette , cut into 1cm rounds
0.5 Red Onion , cut into wedges and layers separated

To serve

Tzatziki
Hummus
Lemon Wedges
Fresh Flat-leaf Parsley or Mint, , roughly chopped
Warm Pitta (optional)

Method

In a large bowl, whisk together all the marinade ingredients. Add the halloumi chunks and prepared vegetables and toss well to coat. Leave to marinate for at least 30 mins at room temperature, or up to 2 hours in the fridge.

Tip: Don't marinate halloumi for much longer than 2 hours - the lemon juice can start to break down its texture and make it softer than ideal for grilling.
If using wooden skewers, soak them in cold water for 30 mins to prevent scorching. Thread the halloumi and vegetables alternately onto the skewers, aiming for an even distribution of colours and textures on each skewer.
Heat a griddle pan or frying pan over a high heat until smoking hot (or fire up the BBQ to medium-high). Cook the skewers for 12–15 mins, turning every 3–4 mins, until the halloumi is golden and charred at the edges and the vegetables are tender with good colour.

Tip: Halloumi can stick to a cold or insufficiently hot pan - make sure the pan is properly preheated before adding the skewers, and resist the urge to move them too early. They will release naturally once a proper char has formed.
Serve immediately with tzatziki or hummus, lemon wedges, and fresh herbs. Warm flatbreads on the side make this a more substantial meal.

Air Fryer Method

Preheat the air fryer to 200°C for 3–5 mins.
Trim wooden skewers to fit the basket if needed, or use metal skewers. Arrange in a single layer - cook in two batches if the basket is small.
Cook for 12–14 mins, turning halfway, until the halloumi is golden and the vegetables are tender with charred edges.

Tip: The air fryer produces very good halloumi skewers - the circulating heat crisps the halloumi evenly without the risk of it sticking to the pan. A light brush of olive oil just before cooking helps achieve a better golden colour.

Alternatives & Variations

Reduce the olive oil in the marinade to 1½ tbsp - the halloumi has enough natural fat to prevent it sticking, and the lemon and herbs carry the flavour
Use light halloumi - several UK supermarkets now stock reduced-fat halloumi that grills well and cuts the saturated fat content meaningfully
Increase the ratio of vegetables to halloumi - use 200g halloumi and add extra courgette or mushrooms to bulk the skewers out with lower-calorie ingredients

Halloumi is a dairy product, so a direct swap is needed. Firm tofu (pressed to remove as much moisture as possible) works reasonably well - marinate and cook in exactly the same way, though handle carefully as it's more fragile than halloumi. Alternatively, use a vegan halloumi-style cheese - Violife produce a grillable block that holds its shape well on skewers. The marinade and vegetables are already fully vegan.

This recipe is naturally gluten free. All ingredients - halloumi, vegetables, olive oil, lemon, herbs, and spices - contain no gluten. If serving with flatbreads or pitta on the side, use a gluten free alternative. Check your halloumi packaging if you have a severe intolerance, as some cheeses are produced in facilities that handle wheat.

FAQs

Around 35 mins including 30 mins of marinating time - just 20 mins of active prep and 15 mins of cooking. It's a quick, easy recipe with minimal hands-on effort.

Rated Easy. There's no technical skill involved beyond chopping, threading, and grilling. The main things to get right are ensuring the pan or BBQ is properly hot before cooking and not moving the skewers too early.

Freezing is not recommended. Halloumi's texture changes significantly when frozen and thawed, becoming crumbly and releasing excess moisture that prevents it from grilling properly. This is a make-and-eat dish best prepared fresh.

The skewers can be assembled and marinated up to 2 hours in advance and kept covered in the fridge. Cook just before serving - halloumi is best eaten immediately while hot and golden. It becomes rubbery as it cools and doesn't reheat well.

They're wonderful alongside tzatziki, hummus, and warm pitta or flatbread for a mezze-style spread. For a more substantial meal, serve over a bed of herby couscous or tabbouleh, or alongside a simple fattoush salad. They also work brilliantly as part of a mixed BBQ spread alongside lamb kofta and jerk chicken.

Yes - the BBQ is an excellent cooking method for halloumi skewers, giving a smokier flavour and more dramatic char marks. Cook over medium-high direct heat for 12–15 mins, turning every few minutes. Metal skewers are preferable on the BBQ as they won't burn and conduct heat through the ingredients.

Yes - the air fryer works brilliantly for halloumi skewers. Preheat to 200°C, trim the skewers to fit if needed, and cook for 12–14 mins, turning halfway. The halloumi colours evenly and the vegetables soften nicely. It's a great fuss-free alternative to the griddle pan, especially if cooking indoors.