Grilled Zucchini Halloumi Skewers
Highlighted under: Holistic Healthy Cooking
It's the middle of summer, and the sun is shining bright. I wanted something light and easy, so I decided on these grilled zucchini halloumi skewers, which ended up costing about $10 to make for a family dinner. They are fresh, simple, and just perfect for backyard grilling. My friends couldn’t get enough of them, asking for the recipe before they even finished their plates.
One day, I decided to make these skewers for a weekend barbecue. The combination of grilled zucchini and halloumi was delightful, but I had a little mishap. I got distracted chatting with my neighbor and left the skewers on the grill for too long. Instead of perfectly charred edges, I ended up with some rather crispy bits of cheese. Lesson learned: never underestimate the power of a good conversation when grilling!
That said, when I got the timing right, these skewers were a hit with everyone. My kids loved the slightly salty halloumi paired with the fresh zucchini, and I appreciated how quickly they came together. I think using quality halloumi made all the difference, so I recommend looking for the best you can find.
Getting the Texture Right for Grilled Zucchini Halloumi Skewers
The key to getting the zucchini just right is slicing it thick enough. I usually aim for about half an inch. This helps keep it from turning mushy while grilling, and gives you that lovely, slightly charred exterior while maintaining a tender inside. Trust me, a thicker slice provides a better contrast to the halloumi’s crispy edges.
Speaking of halloumi, make sure you don’t cut it too small. The cubes should be around an inch. If they’re too small, they can easily fall through the grill grates or lose their shape. I also like to press the halloumi cubes slightly with my fingers before grilling. It helps them develop that perfect golden crust while the inside stays soft.
Ingredient Notes
I love using fresh oregano, but I’ve had to make do with dried when I’m out of fresh herbs. You can easily substitute dried oregano for fresh, but I’d use about a third of what the recipe calls for if you do. It can have a stronger taste than fresh, so start small and adjust to your liking.
If halloumi isn’t your thing, feta cheese can be a good alternative. Just keep in mind that feta won’t hold its shape on the grill the same way halloumi does. If you try feta, you might want to use a grill basket to keep the pieces contained. Honestly, I sometimes just crumble it on top after grilling for an easy twist.
Ingredients
Ingredients
- 2 medium zucchinis, sliced into thick rounds
- 8 oz halloumi cheese, cut into cubes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
Prep the Skewers
Start by soaking your skewers in water for about 10 minutes. This helps prevent them from burning on the grill. If you’re using metal skewers, you can skip this step and just get right to it.
Prepare the Zucchini and Halloumi
In a large bowl, toss the zucchini slices and halloumi cubes with olive oil, oregano, salt, and pepper. Make sure everything is evenly coated, so every bite is flavorful. Honestly, I usually just eyeball the seasoning.
Assemble the Skewers
Thread the zucchini and halloumi onto the skewers, alternating between the two. You can pack them tightly, but try to leave a little space for even cooking. My favorite part is seeing the colorful skewers all lined up.
Grill the Skewers
Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally. You'll know they're done when the zucchini is tender and the halloumi is golden. Watch them closely to avoid burning!
Serve and Enjoy
Once grilled to perfection, take them off the grill and let them rest for a minute before serving. These are great on their own, or you can serve them with a side of tzatziki for dipping.
Grilled Zucchini Halloumi Skewers Leftovers Plan
If you find yourself with leftovers, these skewers can be stored in an airtight container in the fridge for a couple of days. They make a great addition to a salad or a sandwich the next day. Just chop them up and mix them in with some greens, maybe add a bit of balsamic vinaigrette, and you’ve got a quick lunch.
Reheating is simple too; just pop them in the oven at 350 degrees for about 10 minutes, or until warm. I tend to avoid the microwave because it can make the zucchini a bit soggy. Instead, I like them warm but still with a bit of that grilled char.
Dietary Swaps
For a vegan version, you could skip the cheese altogether and replace it with marinated tofu or even some hearty mushrooms. Just make sure to season them well to keep things tasty. Portobello mushrooms work beautifully, providing a nice meaty texture that can stand up to grilling.
If you are gluten-free, don’t worry, this dish is naturally gluten-free as long as you check the labels for any seasoned products you might use. Using fresh ingredients without sauces that contain gluten is usually a safe bet. This makes it a great option for gatherings where you want to keep everyone happy.
Grilled Zucchini Halloumi Skewers
Created by: The Tastycrafter Team
Recipe Type: Holistic Healthy Cooking
Skill Level: Beginner
Final Quantity: 4.0
What You'll Need
Ingredients
- 2 medium zucchinis, sliced into thick rounds
- 8 oz halloumi cheese, cut into cubes
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt, to taste
- Freshly cracked black pepper, to taste
How-To Steps
Start by soaking your skewers in water for about 10 minutes. This helps prevent them from burning on the grill. If you’re using metal skewers, you can skip this step and just get right to it.
In a large bowl, toss the zucchini slices and halloumi cubes with olive oil, oregano, salt, and pepper. Make sure everything is evenly coated, so every bite is flavorful. Honestly, I usually just eyeball the seasoning.
Thread the zucchini and halloumi onto the skewers, alternating between the two. You can pack them tightly, but try to leave a little space for even cooking. My favorite part is seeing the colorful skewers all lined up.
Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally. You'll know they're done when the zucchini is tender and the halloumi is golden. Watch them closely to avoid burning!
Once grilled to perfection, take them off the grill and let them rest for a minute before serving. These are great on their own, or you can serve them with a side of tzatziki for dipping.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 239
- Total Fat (g): 18.4
- Saturated Fat (g): 7.1
- Cholesterol (mg): 40
- Sodium (mg): 963
- Total Carbohydrates (g): 9.5
- Dietary Fiber (g): 2
- Sugars (g): 2.2
- Protein (g): 12