Grilled Halloumi and Summer Vegetable Skewers with Lemon-Oregano Drizzle

Soak wooden skewers in water for 20 minutes, or use metal ones, and heat a grill to medium-high.

Serves 6

Ingredients

• 1 lb (450g) halloumi cheese, cut into 1-inch cubes
• 2 zucchini, cut into thick half-moons
• 1 red onion, cut into wedges
• 2 bell peppers, cut into 1-inch squares
• 12 cherry tomatoes
• 1/3 cup extra-virgin olive oil
• 1 lemon, juiced and zested
• 2 tsp dried oregano
• 2 cloves garlic, minced
• 1 tbsp honey
• Salt and black pepper to taste
• Fresh mint leaves, for garnish

Instructions

1. Soak wooden skewers in water for 20 minutes, or use metal ones, and heat a grill to medium-high.
2. Whisk together the olive oil, lemon juice and zest, oregano, garlic, and honey, then season with salt and pepper to make the drizzle.
3. Thread the halloumi, zucchini, red onion, bell peppers, and cherry tomatoes onto the skewers, alternating for color.
4. Brush the skewers generously with half of the lemon-oregano mixture and reserve the rest.
5. Grill the skewers for 8-10 minutes, turning every couple of minutes, until the halloumi is golden and the vegetables are charred and tender.
6. Arrange on a platter, spoon over the reserved drizzle, scatter with fresh mint, and serve warm.
7. Halloumi is Cyprus's pride, a firm, salty cheese with the rare gift of holding its shape over fire instead of melting away. Skewered alongside summer vegetables and finished with a bright lemon-oregano drizzle, it becomes the ideal grilled appetizer for a Mediterranean-style cookout. Serve the skewers the moment they come off the grill, while the cheese is still squeaky and warm and the edges crackle with char.

Nutrition (estimated, per serving)

• Calories: 310 kcal
• Protein: 16g
• Fat: 24g
• Carbohydrates: 12g
• Fiber: 3g
• Sugar: 8g
• Sodium: 680mg