Print

Veggie Kabobs with Halloumi

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Colorful veggie kabobs paired with golden, grilled halloumi cheese, seasoned simply with olive oil, oregano, and garlic for a smoky, savory, and satisfying dish that can be grilled or roasted.

Ingredients

1 red bell pepper

1 yellow bell pepper

2 cups (250 g) mushrooms

1 cup (150 g) cherry tomatoes

1 medium zucchini

1 red onion

1 pack (250 g / 8.8 oz) halloumi cheese, cubed

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon garlic granules

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

  1. Preheat grill to medium-high heat, or oven to 400°F (205°C).
  2. In a bowl, whisk together olive oil, oregano, garlic granules, salt, and pepper.
  3. Wash and cut vegetables into 1-inch pieces. Cube halloumi into similar-sized pieces.
  4. Toss vegetables and halloumi in marinade until evenly coated.
  5. Thread onto skewers, alternating vegetables and halloumi. Soak wooden skewers in water beforehand if using.
  6. Grill kabobs for 10–15 minutes, turning halfway, until veggies are tender and halloumi is golden with char marks. Alternatively, roast in oven for the same time.
  7. Serve warm with couscous, salad, or flatbread.

Notes

Soak wooden skewers for 30 minutes before grilling to prevent burning.

Add chili flakes or smoked paprika for a spicier or smokier flavor.

Swap veggies eggplant, summer squash, or extra onions all work well.

Try za’atar or honey-herb marinades for variation.

Leftovers can be enjoyed cold in salads or grain bowls.

Nutrition

Find it online: https://justsosavory.com/veggie-kabobs-with-halloumi/