SQ picture with a close up on the vegetables in these greek kebabs
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4.8 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 | Sprinkles and Sprouts
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    For the Kebabs

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

    For the Dressing

    • 1/4 cup extra virgin olive oil
    • handful fresh mint
    • 1 small red chilli
    • 1 lemon


    • 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.


    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.


    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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