- Main
- Greek
- Mediterranean
- Grill
- Stovetop
Ingredients
For the skewers
- 1 lb
halloumi, patted dry, cut into 1-inch cubes
- 2
medium zucchini, cut into 3/4-inch rounds
- 1
red onion, cut into 1-inch squares, layers separated
- 16
cherry tomatoes
- 2 tbsp
olive oil
- 1/2 tsp
black pepper
For the lemon-oregano oil
- 1/3 cup
extra-virgin olive oil
- 2 tbsp
lemon juice, freshly squeezed
- 1 tsp
lemon zest, finely grated
- 1 tbsp
fresh oregano, chopped (or 1 tsp dried)
- 1 clove
garlic, finely grated or minced
salt, to taste
For the tomato-olive relish
- 1 cup
cherry tomatoes, quartered
- 1/2 cup
pitted Kalamata olives, roughly chopped
- 2 tbsp
red onion, finely chopped
- 1 tbsp
fresh parsley, chopped
- 1 tbsp
red wine vinegar
- Gluten-free
- Vegetarian
Contains milk (halloumi).
Not checked: pitted Kalamata olives.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
If you are using wooden skewers, soak 8 of them in water for 15 minutes so they don't burn. Pat the halloumi cubes very dry with paper towels — dry cheese blisters instead of sticking.
15 min
- 1 lb halloumi
- Step 2
Make the lemon-oregano oil: whisk the olive oil, lemon juice, lemon zest, oregano, garlic and a pinch of salt together in a small bowl. Set aside.
5 min
- 1/3 cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh oregano
- 1 clove garlic
- salt
- Step 3
Make the relish: stir the quartered cherry tomatoes, olives, chopped red onion, parsley and red wine vinegar together in a bowl with 2 tablespoons of the lemon-oregano oil. Let it sit at room temperature while you grill.
5 min
- 1 cup cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 2 tbsp red onion
- 1 tbsp fresh parsley
- 1 tbsp red wine vinegar
- Step 4
Thread the skewers, alternating halloumi, zucchini, red onion and cherry tomatoes, about 3 cubes of cheese per skewer. Brush all over with the 2 tablespoons olive oil and sprinkle with the black pepper (the halloumi is salty enough already).
10 min
- 1 lb halloumi
- 2 medium zucchini
- 1 red onion
- 16 cherry tomatoes
- 2 tbsp olive oil
- 1/2 tsp black pepper
- Step 5
Heat a grill to medium-high, or set a grill pan over medium-high heat on the stovetop, until a drop of water sizzles on contact. Oil the grates lightly.
5 min
- Step 6
Grill the skewers, turning every 2 to 3 minutes, until the halloumi is deep golden and blistered and the zucchini is tender with char marks, 8 to 12 minutes total. Don't move them before the cheese releases on its own, or it will tear.
12 min
- Step 7
Move the skewers to a platter, spoon the remaining lemon-oregano oil over the top while they are hot, then pile the tomato-olive relish over and alongside. Serve right away, while the cheese is still soft.
- 1/3 cup extra-virgin olive oil
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026