Grilled Halloumi Skewers with Lemon and Thyme
These grilled halloumi skewers are packed with flavor from a zesty lemon-thyme marinade and beautifully charred on the grill. A vegetarian-friendly dish perfect for appetizers, BBQs, or light meals. Ready in under 30 minutes with minimal prep and maximum flavor.
Equipment
- Cutting board & knife
- Bowl for marinating
- Skewers (metal or wooden soaked in water)
- Outdoor grill or grill pan
- Tongs or spatula
Ingredients
- 8 oz halloumi cheese, drained and cut into 1-inch cubes
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 2–3 garlic cloves, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- Freshly ground black pepper, to taste
- Optional add-ins: cherry tomatoes, red onion wedges, zucchini slices
Instructions
- Prep Halloumi: Pat the halloumi dry and cut into bite-sized cubes (1–1½ inches).
- Make Marinade: In a bowl, whisk together lemon juice, zest, olive oil, minced garlic, thyme, and black pepper.
- Marinate Cheese: Gently toss the halloumi (and optional veggies) in the marinade. Let sit for 20–30 minutes.
- Assemble Skewers: Thread halloumi (and veggies) onto skewers.
- Preheat Grill: Heat grill or grill pan over medium-high heat.
- Grill Skewers: Cook skewers for 2–3 minutes per side, turning until golden with char marks.
- Finish: Drizzle with extra lemon juice or olive oil before serving.
Notes
- Don’t over-marinate halloumi or it may become too soft.
- Wooden skewers should be soaked in water for at least 30 minutes before grilling to prevent burning.
- Halloumi doesn’t melt like other cheeses, making it ideal for grilling.
- Pair with tzatziki, couscous, or a fresh tomato-cucumber salad.
- Leftovers? Reheat in a skillet or air fryer — or enjoy chilled with vinaigrette.