Grilled Veggie Skewers with Halloumi

Pitmaster Overview & Technique

Grilling vegetables alongside firm halloumi cheese creates an exceptional harmony of charred sweetness, wood smoke aroma, and rich, savory cheese crusts that stay intact over blazing embers.

Unlike soft cheeses that melt away into ash, halloumi features a remarkably high melting point. When placed directly above hot coals, the cheese exterior develops crisp golden grill marks while the inside softens into a warm, chewy texture. Pairing it with sweet bell peppers, tender zucchini, red onions, and ripe cherry tomatoes creates a vibrant barbecue centerpiece that appeals to vegetarian guests and meat lovers alike.

Recommended BBQ Hardware & Pellets

Ideal Setup FireBox Portable Charcoal Grill or Urban Balcony Gas Grill V2

Wood Blend / Charcoal Applewood Chunks or Mild Maple Hardwood Pellets

Required Ingredients

Scale or check off items as you prep in your Canadian outdoor kitchen:

400g authentic Cypriot or Canadian halloumi cheese, cut into 1-inch cubes
2 medium green or yellow zucchini, sliced into 1/2-inch thick discs
2 large bell peppers (red and orange), seeded and cut into 1-inch squares
1 pint sweet cherry tomatoes or grape tomatoes
1 large red onion, peeled and cut into sturdy bite-sized petals
4 tbsp extra virgin olive oil whisked with 2 tbsp fresh lemon juice, 2 minced garlic cloves, dried oregano, and cracked black pepper

Step-by-Step Cooking Guide

Step 1

Preparation & Seasoning

Soak wooden bamboo skewers in cold water for 30 minutes prior to assembly. Slice the halloumi and vegetables into matching 1-inch dimensions so every component makes direct, uniform contact with the grill grate.

Step 2

Grill Setup & Pre-heating

Preheat your charcoal or gas grill to a steady medium-high zone around 400°F. Clean the stainless steel or cast iron cooking grates thoroughly with a grill brush and lightly oil them with vegetable oil on a paper towel.

Step 3

The Direct High-Heat Sear

Thread the vegetables and halloumi cubes tightly onto skewers in a repetitive colorful pattern. Brush each assembled skewer liberally on all sides with the lemon, garlic, and oregano marinade just before placing on the grates.

Step 4

Glazing, Resting & Slicing

Grill the skewers over direct heat for 10 to 12 minutes, turning a quarter turn every 2 to 3 minutes. When prominent dark grill marks coat the cheese and the tomatoes start blistering, remove to a warm platter, drizzle with remaining herb dressing, and serve immediately.

Canadian Cold-Weather Grilling Tip

When grilling in brisk Canadian spring or autumn weather, keep your grill hood closed between turns. This retains circulating ambient heat so the dense center of the halloumi cheese softens through without burning the delicate tomato skins.