Veggie Kabobs with Halloumi

Why I’ll Love This Recipe

I adore how these kabobs let me enjoy a rainbow of veggies alongside chewy, golden halloumi. The simple seasoning olive oil, oregano, garlic granules, salt, and pepper really lets the natural flavors shine. Grilling these brings a smoky char, while roasting in the oven works beautifully too when weather isn’t cooperating. They’re flexible, fun, and always a hit around my table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 Red pepper
1 Yellow pepper
2 cups (250 grams) Mushrooms
1 cup (150 grams) Cherry tomatoes
1 Zucchini medium
1 Red onion
1 pack (8.8 ounces) Halloumi seasoned
3 tablespoons Olive oil
1 teaspoon Oregano dried
1 teaspoon Garlic granules
½ teaspoon Salt
¼ teaspoon Black pepper

Directions

I start by preheating my grill to medium-high heat or, if I’m using the oven, I set it to 400 °F (205 °C) . In a small bowl, I whisk together the olive oil, oregano, garlic granules, salt, and pepper to make the marinade. Then I wash and cut all the veggies into roughly 1-inch pieces, and cube the halloumi to match, so everything cooks evenly .

I stir the veggies and halloumi in the marinade until everything is well coated. Then I thread them onto skewers, alternating between veggies and cheese for balance . If I’m using wooden skewers, I soak them in water first to prevent burning .

Once assembled, I grill the kabobs for about 10–15 minutes, turning halfway through, until the vegetables are tender and the halloumi shows beautiful char marks . If I’m using the oven instead, I roast them on a baking sheet for the same amount of time .

Servings and Timing

I typically get about 8 skewers from these ingredients, which works out to roughly 2 skewers per serving . Prep time takes around 15 minutes, and cook time is about 10 to 15 minutes so the whole process takes between 25 to 30 minutes.

Variations

I’ve played around with this recipe plenty: I’ve swapped in red onions, summer squash, or eggplant for different textures and flavors  . Throwing in chili flakes or smoked paprika gives the marinade a spicy kick or smoky depth . And when I’m feeling adventurous, a za’atar or honey-herb marinade turns these into an exotic treat .

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days which I’ve found applies whether the kabobs are still assembled or the pieces are removed from the skewers .To reheat, I warm them in a 350 °F oven until everything’s heated through and the halloumi softens again . I also sometimes enjoy them cold tossed into salads with lemon vinaigrette or mixed into grain bowls .

FAQs

How should I prepare wooden skewers?

I always soak wooden skewers in water for at least 30 minutes before threading this helps prevent burning during cooking .

Can these be made ahead of time?

Yes I sometimes prepare the skewers or marinade up to a day ahead and keep them refrigerated until ready to grill .

What if I don’t have a grill?

I just roast the kabobs in a 400 °F oven on a baking sheet for about 10–15 minutes instead and they still turn out great .

Will the halloumi stick to the grill?

To prevent sticking, I make sure the halloumi and skewers are well coated in oil or marinade, and that the grill grates are nice and hot.

How can I adjust for spicy flavor?

I’ve added red pepper chili flakes or smoked paprika to the marinade for extra heat and depth it’s an easy tweak .

How many skewers does this make?

The recipe makes about 8 kabobs, which usually serves 4 people (2 skewers each) .

What to serve with these kabobs?

I love pairing them with couscous, pita and hummus, a green salad, or even quinoa and lemony rice bowls .

Can I use different veggies or cheese?

Absolutely mushrooms, eggplant, zucchini, tomatoes, peppers, onions all work. And while halloumi is ideal for grilling, you could experiment with other grill-friendly cheeses like paneer or bread cheese.

How long does it take to cook?

I’ve found that grilling for about 10–15 minutes total, flipping halfway, gives the perfect char and tender vegetables .

Conclusion

I always find these veggie kabobs with halloumi to be irresistibly satisfying—vivid colors, smoky char, creamy cheese, and simple yet flexible seasoning. Whether grilled outdoors or roasted in the oven, they come together quickly and always elevate any meal.

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