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Grilled Halloumi and Vegetable Skewers

Name: Grilled Halloumi and Vegetable Skewers
Prep time: 26 min
Total time: 41 min
Cuisine: Mediterranean
Ingredients: halloumi — 340 g; zucchini — 200 g; red bell peppers — 200 g; red onion — 110 g; grape tomatoes — 473 g; extra-virgin olive oil — 82 g; lemon juice — 30 g; garlic — 9 g; dried leaf oregano — 4 g; salt — 3 g; freshly ground black pepper — 1 g

Grilled Halloumi and Vegetable Skewers reads citrus 5.5, sourness 5.3 and salinity 4.5 on Palate's 0–10 flavor X-ray — a Mediterranean main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.0 / 10
Sweet & Fruity — 5.3 / 10
Sour & Bright — 7.1 / 10
Bitter & Earthy — 2.4 / 10
Rich & Fat — 4.7 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.3 · Salinity 4.5 · Sweetness 4.4 · Richness 4.3 · Umami 3.9 · Allium 3.8 · Fruity 3.0 · Herbaceous 2.7 · Bitterness 2.0 · Nutty 1.5 · Warm Spice 1.3 · Earthy 1.1 · Smoke 1.1 · Funk & Ferment 1.0 · Floral 0.8

What's in it (11)

halloumi — 340 g
zucchini — 200 g
red bell peppers — 200 g
red onion — 110 g
grape tomatoes — 473 g
extra-virgin olive oil — 82 g
lemon juice — 30 g
garlic — 9 g
dried leaf oregano — 4 g
salt — 3 g
freshly ground black pepper — 1 g

Time & effort: about 41 min (26 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 105.7 kcal, 5.7 g protein, 5.2 g fat, 8.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Soak 8 wooden skewers in water for at least 30 minutes (skip this step if using metal skewers); preheat a gas or charcoal grill to medium-high, about 450°F.
In a small bowl, whisk together 4 tablespoons of the olive oil, the lemon juice, garlic, oregano, salt, and pepper to make a dressing.
In a large bowl, toss the zucchini, bell peppers, onion, and cherry tomatoes with half the dressing until evenly coated; let sit at room temperature 15 minutes while the grill heats.
Thread the marinated zucchini, bell peppers, onion, and cherry tomatoes onto the soaked skewers, alternating vegetables for color.
In a separate bowl, toss the halloumi cubes gently with the remaining 2 tablespoons olive oil, then thread the cubes onto their own set of skewers, keeping the cheese off the acidic dressing so it doesn't weep.
Grill the vegetable skewers first, turning every 2-3 minutes, until charred at the edges and just tender, 10-12 minutes total.
During the last 5 minutes, add the halloumi skewers to the grill; cook, turning once, until deep golden grill marks form and the cheese softens without melting, 2-3 minutes per side.
Transfer all skewers to a platter, drizzle with the remaining dressing, and squeeze the reserved lemon wedges over top before serving hot.

Dishes with a similar flavor shape

Sheet-Pan Vegetable and Halloumi Bake — Mediterranean
Grilled Turkey Kebabs with Zucchini and Peppers — American
Crispy Carnitas Tacos with Pickled Red Onion — Mexican
Greek-Style Roasted Branzino with Lemon and Herbs — Greek
Grilled Pork Souvlaki Skewers — Greek

Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.