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Fresh Grilled Vegetable and Halloumi Kabobs Easy Lemon Herb Marinade Recipe

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These kabobs combine fresh vegetables and halloumi cheese marinated in a lemon herb mixture, grilled to perfection for a light, satisfying meal perfect for casual gatherings.

Ingredients

Scale
  • 8 ounces (about 225 grams) halloumi cheese, sliced into ½-inch thick cubes
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium yellow squash, sliced into ½-inch thick rounds
  • 1 medium zucchini, sliced into ½-inch thick rounds
  • 1 small red onion, cut into wedges
  • 12 cherry tomatoes, whole
  • 1 large lemon, zested and juiced
  • 3 cloves fresh garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano (or 1 tablespoon dried oregano)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together ¼ cup (60 ml) extra virgin olive oil, juice and zest of 1 lemon, minced 3 garlic cloves, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh oregano (or 1 tablespoon dried), 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. This should take about 5 minutes.
  2. Cut the vegetables and halloumi: Slice 1 large red bell pepper, 1 medium yellow squash, 1 medium zucchini, and 1 small red onion into 1-inch and ½-inch pieces respectively. Cube the 8 ounces (225 g) halloumi into ½-inch thick pieces. This step usually takes 10 to 12 minutes.
  3. Marinate the ingredients: Gently toss the vegetables and halloumi in the marinade until well coated. Cover the bowl with plastic wrap and refrigerate for 15 to 20 minutes.
  4. Thread the kabobs: Using soaked wooden or metal skewers, alternate threading halloumi cubes with pieces of bell pepper, yellow squash, zucchini, red onion, and cherry tomatoes (12 whole). Leave a little space between pieces to allow even grilling. This should take about 10 minutes.
  5. Preheat the grill: Heat your grill or grill pan to medium-high (around 375°F / 190°C).
  6. Grill the kabobs: Place skewers on the grill and cook for 10 to 12 minutes total, turning every 3 to 4 minutes. The halloumi should develop a golden crust and the vegetables should have nice char marks but remain tender-crisp.
  7. Rest and serve: Remove kabobs from the grill and let them rest for 5 minutes. Serve warm with a sprinkle of extra fresh herbs or a squeeze of lemon, if desired.

Notes

Brush grill grates and halloumi lightly with olive oil before cooking to prevent sticking. Turn kabobs every 3 to 4 minutes to avoid burning. Do not overcrowd skewers to allow even cooking. Let kabobs rest 5 minutes after grilling for best texture. Marinate for 15-20 minutes only to avoid overpowering the halloumi.

Nutrition

Keywords: grilled kabobs, halloumi, vegetable kabobs, lemon herb marinade, easy grilling, vegetarian, summer recipe

Find it online: https://fuzzyforker.com/fresh-grilled-vegetable-and-halloumi-kabobs-easy-lemon-herb-marinade-recipe/