Ingredients
8 ounces halloumi cheese, cut into 1-inch cubes (use plant-based if needed)
2 medium zucchinis, sliced into 1/2-inch rounds
2 large bell peppers (any color), cut into 1-inch pieces
1 lemon, zested and juiced (about 2 tablespoons juice)
2 cloves garlic, minced
1 teaspoon fresh oregano, chopped
Salt and pepper to taste
2 tablespoons olive oil (divided)
4–6 wooden or metal skewers
Instructions
Whisk lemon juice, 1 tablespoon olive oil, garlic, oregano, salt, and black pepper in a bowl.
Add zucchini and bell peppers to the marinade; toss to coat. Let sit 10 minutes while preheating the grill.
Thread halloumi cubes alternately with marinated vegetables onto skewers.
Grill over high heat 3–4 minutes per side, rotating for even char. Brush skewers with remaining 1 tablespoon olive oil before flipping.
Serve immediately with lemon wedges and optional fresh pita or salad.
Notes
Use a two-zone fire to avoid burning if needed.
Cut zucchini slices slightly thicker (1/2-inch) than peppers for even cooking.
For charcoal/grill pan: preheat to high and reduce heat as food cooks.
Protein-rich: great with quinoa or rice for a heartier meal.
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 skewer (serves per skewer with 4 skewers total)
- Calories: 240
- Sugar: 1g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 14g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg