Grilled Halloumi Souvlaki Recipe

Prepare marinade and halloumi

Grate or finely mince the garlic. In a shallow bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp black pepper and 1/2 tsp sea salt. Slice the halloumi into 1/2-inch (1.2 cm) thick slices, then cut each slice into large rectangles roughly 1 x 1.5 inches so they will sit well on skewers. Place the halloumi pieces in the bowl and gently toss to coat. Let sit at room temperature for 10 minutes while you prepare the vegetables (do not soak — halloumi should not become waterlogged).

Prepare vegetables

If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. While skewers soak, core and cut the red and yellow bell peppers into 1.5-inch squares. Peel the red onion and cut into wedges roughly the same size as the pepper pieces. Slice the zucchini lengthwise and then into 1/2-inch thick half-moons or large rounds about the same diameter as other pieces. Leave cherry tomatoes whole. Aim for pieces that will cook evenly and sit securely on the skewer.

Assemble skewers

Thread the prepared vegetables and marinated halloumi onto skewers, alternating items for color and balance (for example: bell pepper, halloumi, onion wedge, zucchini, cherry tomato, halloumi). Leave a little space between pieces so heat circulates and char develops. Arrange skewers on a tray and lightly brush any remaining marinade over the assembled skewers for extra flavor.

Season and oil

Lightly brush the assembled skewers with a little extra olive oil (about 1 tbs total) and sprinkle a pinch of salt and pepper over the vegetables and halloumi to taste. If you like more oregano flavor, sprinkle a touch more dried oregano now.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat and brush with oil so skewers don't stick.

Grill skewers

Place the skewers on the hot grill. Cook for 10–12 minutes total, turning every 2–3 minutes so all sides get charred and the halloumi develops golden-brown crust marks. Vegetables should become tender-crisp and slightly charred; halloumi should become golden and slightly softened but still hold shape. If cherry tomatoes begin to burst too early, move them to a cooler part of the grill or remove and thread back on later.

Rest and garnish

Transfer cooked skewers to a platter and let rest 2 minutes. Squeeze fresh lemon wedges over the skewers, sprinkle chopped parsley if using, and serve with warmed pita and tzatziki or yogurt on the side.

Serve 2 skewers per person with warmed pita or flatbread, a dollop of tzatziki, and extra lemon slices. Guests can slide the halloumi and vegetables into the pita or eat them straight from the skewers.