These grilled veggie kabobs with halloumi are like sunshine on your grill! They’re so delicious, flavorful, and really fun to make! A great grilling side (or main) that your whole family will love.
As the weather is getting warmer, and we are getting ready for the summer fun (although it will be a different summer this year), our grill is finally out, dusted it off, and now ready to start grilling. Are you ready too?
I try to make our meals healthier, and incorporate as much vegetables as possible. And these kabobs are a great example! They’re SO easy to make, and the kids love them.
Grilled halloumi cheese is irresistible, I mean, you can’t stop at just one or two. And don’t tell me that you haven’t been warned!
How to Make Veggie Kabobs With Halloumi?
Making veggie kabobs is very easy, and quite fun!
The Ingredients
- Halloumi cheese: Plain or seasoned, whichever is available to you.
- Vegetables: I like to use red bell pepper, yellow bell pepper, mushrooms, cherry tomatoes, zucchini, and sweet red onion. You can also use summer squash, radishes, eggplant, corn on the cob, you name it!
- Seasoning: I like to keep things simple and use oregano, garlic granules, salt, black pepper, and olive oil. I like to use olive oil for its taste, but feel free to use any neutral oil with high smoke point such as avocado oil, grapeseed oil, corn oil, or coconut oil.
The selection of these colorful ingredients will give you nourishing rainbow-colored kabobs. However, this is just a suggested list of ingredients so feel free to add or omit any of these veggies to create your own colorful combination.
Tools Needed:
- Skewers: First, you need skewers to thread your veggies on. I like using metal skewers as they are reusable. But feel free to use bamboo skewers. However, bamboo skewers need to be soaked in water for a few minutes before threading the veggies on so they don’t get burnt while grilling. On the other hand, metal skewers should be handled carefully using kitchen tongs or mitts as they get hot.
- Sharp knife: To cut up your veggies. I LOVE this knife, so if you want to invest in one then I strongly recommend a chef’s knife that will last you for ages.
- Grill: You also need a grill. If you don’t have one, or don’t feel like using it, roasting these veggie kabobs in the oven works fine too (more on this in the post below). I also use my cast iron grill pan very often.
- Kitchen tongs: An essential in every kitchen, you will use them to flip and remove the skewers from the grill.
The Directions
- Start by preheating the grill to medium-high heat (If using an oven, then preheat to 400F or 205C).
- In a small bowl, whisk together all of the marinade ingredients until well combined.
- Wash and cut up the veggies to approximately 1-inch pieces. Then, cut up the halloumi to same size cubes so everything cooks evenly. The small pieces won’t touch the grill and won’t get cooked very well as the bigger ones – so adjust accordingly.
- Pour the marinade over the veggies and halloumi, and give everything a big stir so that everything is well coated in the marinade.
- Thread the veggies and halloumi onto skewers. I used small metal skewers that are 6 inches long (15cm), but feel free to use bamboo or longer skewers if you like.
- Place skewers on the preheated grill (or on a baking sheet if roasting in the oven).
- Grill or roast for 10-15 minutes, and flip them halfway through. Keep an eye on the halloumi as it can become soft and stick to the grill if it’s not well coated with oil.
- Carefully remove the skewers from the grill using kitchen tongs or mitts (or take out the baking sheet from the oven). Serve warm.
What to Serve With Veggie Kabobs?
Serve these veggie kabobs with rice and your choice of protein for a complete meal. But to be honest, they go so well with almost anything! Below are a few serving ideas:
For more delicious and nourishing recipe ideas, click here. Also, make sure to check out my other Side Dish recipes.
If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!
Veggie Kabobs with Halloumi
Equipment
- 8 skewers of 15 cm (6 inches)
- A grill or a grill pan
Ingredients
- 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
Instructions
- Start by preheating the grill to medium-high heat (If using an oven, then preheat to 400F).
- In a small bowl, whisk together all of the marinade ingredients until well combined.
- Wash and cut up the veggies to approximately 1-inch pieces. Then, cut up the halloumi to same size cubes so everything cooks evenly.
- Pour the marinade over the veggies and halloumi, and give everything a big stir so that everything is well coated in the marinade.
- Thread the veggies and halloumi onto skewers.
- Place skewers on the preheated grill (or on a baking sheet if roasting in the oven).
- Grill or roast for 10-15 minutes, and flip them halfway through. Keep an eye on the halloumi as it can become soft and stick to the grill if it’s not well coated with oil.
- Carefully remove the skewers from the grill using kitchen tongs or mitts (or take out the baking sheet from the oven). Serve warm.
Notes
- I like adding olive oil to this recipe for its taste but feel free to use any neutral oil with high smoke point such as avocado oil, grapeseed oil, corn oil, or coconut oil.
- I used seasoned halloumi, but plain halloumi works well too.
- This recipe makes 8 skewers, which is 2 skewers per serving.
- However, if you don’t have access to a grill, you can simply roast the kabobs in the oven.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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