Grilled Bell Pepper and Halloumi Skewers

Grilled Bell Pepper and Halloumi Skewers

Smoky charred peppers and squeaky, salty halloumi thread onto skewers for a quick summer grill.

Total 30 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

These skewers pair sweet, blistered bell peppers with firm halloumi cheese that grills to a golden crust without melting away. A lemony herb oil brushed on before and after grilling keeps everything bright and juicy. Serve them as a vegetarian main over rice or as a side alongside grilled meats.

Ingredients

  • 1 pound halloumi cheese, cut into 1-inch cubes
  • 2 red bell peppers, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped
  • 1/2 teaspoon black pepper, freshly ground
  • 8 wooden or metal skewers
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, and black pepper.

  3. Thread the halloumi cubes, bell pepper pieces, and onion pieces onto the skewers, alternating pieces.

  4. Brush the assembled skewers all over with half of the lemon-herb oil.

  5. Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates.

  6. Grill the skewers, turning every 2 to 3 minutes, until the vegetables are tender and charred in spots and the halloumi is golden with grill marks, about 8 to 10 minutes total.

  7. Transfer the skewers to a platter and brush with the remaining lemon-herb oil.

  8. Sprinkle with chopped parsley and serve warm.

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    Grilled Bell Pepper and Halloumi Skewers

    These skewers pair sweet, blistered bell peppers with firm halloumi cheese that grills to a golden crust without melting away. A lemony herb oil brushed on before and after grilling keeps everything bright and juicy. Serve them as a vegetarian main over rice or as a side alongside grilled meats.

    30 min 4 servings 320 cal

    Ingredients

    • 1 pound halloumi cheese, cut into 1-inch cubes
    • 2 red bell peppers, cut into 1-inch pieces
    • 1 yellow bell pepper, cut into 1-inch pieces
    • 1 red onion, cut into 1-inch pieces
    • 3 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest
    • 2 cloves garlic, minced
    • 1 tablespoon fresh oregano, chopped
    • 1/2 teaspoon black pepper, freshly ground
    • 8 wooden or metal skewers
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

    2. 2

      In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, and black pepper.

    3. 3

      Thread the halloumi cubes, bell pepper pieces, and onion pieces onto the skewers, alternating pieces.

    4. 4

      Brush the assembled skewers all over with half of the lemon-herb oil.

    5. 5

      Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates.

    6. 6

      Grill the skewers, turning every 2 to 3 minutes, until the vegetables are tender and charred in spots and the halloumi is golden with grill marks, about 8 to 10 minutes total.

    7. 7

      Transfer the skewers to a platter and brush with the remaining lemon-herb oil.

    8. 8

      Sprinkle with chopped parsley and serve warm.