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    Home > Meal Type > Appetizers and Starters

    Mini Greek Halloumi and Vegetable Kebabs

    Updated: Dec 20th 2018 • Published: Aug 27th 2018 • 4 Comments

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    pinterest image showing a close up on a halloumi and vegetable kebab with text at the top

    When you need to throw something vegetarian on the grill then veggie kebobs are always a hit. And these Greek Halloumi and vegetable kebabs are simple to make, quick to cook and easy to eat. And let's face it everyone loves dinner that is served on a stick!

    Head on view showing the halloumi and vegetable kebabs on a white platter on a blue table

    Jump Menu

    • How to cook vegetable kebabs on the grill
    • Can these halloumi and vegetable kebabs be made in advance?
    • What vegetables can I use for veggie kabobs/kebabs?
    • Mini Greek Halloumi and Vegetable Kebabs

    How to cook vegetable kebabs on the grill

    The key to brightly coloured and delicious vegetable kebabs/kabobs is to marinade them first and then cook them quickly over a high heat.

    This gives nice caramelised edges and lightly softens the outside of the veg, but still gives you that nice crisp vegetables with wonderful flavor.

    How to marinade vegetable kebabs

    To marinade these kebabs I mix together, olive oil, with fresh mint, chopped chilli and lemon zest. Some of this is used to marinade the cheese and vegetables. And then the rest is drizzled over the skewers at the end.

    Split screen showing the mint, chilli and lemon dressing being made

    Can these halloumi and vegetable kebabs be made in advance?

    The kebabs can be assembled in advance but I would leave cooking them until you are ready to serve. Otherwise the cheese can go rubbery and the vegetables loose their beautiful crisp cooked texture.

    I like to chop all of the veg and cheese and then drizzle them with the marinade. I leave them covered like that in the fridge for a few hours and then assemble them just before guests arrive.

    Once they are assembled they are perfect to keep covered in the fridge, ready to add to the grill/oven when you want them.

    $ way split photo showing all of the veg and cheese chopped into cubes

    What vegetables can I use for veggie kabobs/kebabs?

    I just love the mixture of bell peppers/capsicums, zucchini and tomato. But you can add anything on that you like:

    • Bell Pepper/Capsicum
    • Zucchini
    • Cherry Tomatoes
    • Red Onion
    • Eggplant Chunks
    • Sweet Potato
    • Mushrooms
    • Cauliflower florets
    • Summer Squash

    Close up on a halloumi and vegetable skewer showing the dressing being drizzled over

    Enjoy x

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    Why not pin this recipe for Mini Greek Halloumi and Vegetable Kebabs. Pin it here

    SQ picture with a close up on the vegetables in these greek kebabs
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    4.80 from 5 votes

    Mini Greek Halloumi and Vegetable Kebabs

    When you need to throw something vegetarian on the grill then veggie kebobs are always a hit. And these Greek Halloumi and vegetable kebabs are simple to make, quick to cook and easy to eat. And let's face it everyone loves dinner that is served on a stick!
    Prep Time15 mins
    Cook Time5 mins
    Optional Marinade30 mins
    Total Time20 mins
    Course: Appetizer, Snack
    Cuisine: Greek
    Servings: 24
    Calories: 59kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    US Customary - Grams

    You can change the measurement from US to metric at the bottom of this list

      For the Kebabs

      • 1 packet halloumi cheese (8.8oz/250g)
      • 1 yellow bell pepper
      • 1 zucchini
      • 24 cherry tomatoes

      For the Dressing

      • ¼ cup extra virgin olive oil
      • handful fresh mint
      • 1 small red chilli
      • 1 lemon

      Instructions

      • Cut the halloumi into 24 cubes, then add to a large mixing bowl.
      • Remove the stalk and seeds from the bell pepper then cut it into 24 chunks and add it to the bowl.
      • Cut the zucchini in half lengthways and then into quarters, Then cut each quarter into 6 chunks.
      • Add the zucchini to the bowl.
      • Place the tomatoes into the mixing bowl

      To Make the Dressing

      • Pull the mint leaves from the stem and stack them up together. Roll them into a cigar and then slice them finley to create thin mint strips.
      • Pour the extra virgin olive oil into a small bowl. Add the mint to the olive oil.
      • Carefully deseed and finely chop the chilli and add that to the olive oil mixture
      • Finely grate the lemon zest onto the olive oil mixture.
      • Season the olive oil with salt and pepper and then stir well to combine.
      • Drizzle about half of the mixture over the vegetables and reserve the rest for later.
      • leave the veg to marinate for 30 minutes and up to 12 hours

      To assemble the kebabs

      • Thread a halloumi cubes, cherry tomatoes, zucchini chunk and slice of bell pepper onto a wooden skewer.
      • The veggie kebabs can now be cooked or refrigerated for up to 6 hours.

      To Cook

      • Preheat the grill to high.
      • Grill for 3 minutes on each side until the cheese is golden and the veg has softened slightly.

      Notes

      To Prepare ahead:
      • Chop the veg and cheese into cubes and marinade for up to 12 hours.
      • The raw prepared skewers can be covered and refrigerated for up to 6 hours.
      • Cook just before serving.

      Nutrition

      Calories: 59kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 127mg | Potassium: 75mg | Vitamin A: 110IU | Vitamin C: 16.8mg | Calcium: 109mg | Iron: 0.2mg
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      Reader Interactions

      Comments

      1. Tatiana says

        August 29, 2018 at 5:00 pm

        5 stars
        I just ordered wooden sticks online and can’t wait to try them with your veggie kebabs!

        Reply
        • Claire McEwen says

          August 31, 2018 at 4:49 am

          OH YEAH!!!!!!
          I am a bit obsessed with food on sticks 😉
          I hope you love these!

          Reply
      2. Jillian Wade says

        August 29, 2018 at 3:26 pm

        5 stars
        These kababs were so easy to make and SO delicious! I'll be making them again for Labor Day!

        Reply
        • Claire McEwen says

          August 31, 2018 at 4:52 am

          Oh I am so happy you enjoyed them Jillian. Aren't they just a great appetizer 😀
          Have a great Labor day.

          Reply

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