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Flavorful Grilled Halloumi Kebabs Recipe with Creamy Tzatziki Sauce

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These grilled halloumi and vegetable kebabs offer a smoky, salty, and satisfying dish paired with a fresh, creamy tzatziki sauce. Perfect for quick weeknight dinners or casual backyard gatherings.

Ingredients

  • Halloumi cheese, sliced into ¾-inch thick chunks
  • Red bell pepper, cut into 1-inch pieces
  • Yellow bell pepper, cut into 1-inch pieces
  • Zucchini, sliced into thick half-moons about ½ inch thick
  • Red onion, cut into wedges
  • Cherry tomatoes (optional)
  • Olive oil, extra virgin, 2 tablespoons for marinating plus extra for brushing
  • Lemon juice, freshly squeezed, 1 tablespoon for marinade plus 1 tablespoon for tzatziki
  • Garlic, minced, 1 clove for tzatziki
  • Greek yogurt, 1 cup (full-fat)
  • Cucumber, finely grated and drained
  • Fresh dill, chopped, 2 tablespoons
  • Salt and black pepper, to taste
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes)

Instructions

  1. Slice the halloumi into ¾-inch thick chunks. Cut red and yellow bell peppers into 1-inch pieces. Slice zucchini into thick half-moons about ½ inch thick. Peel and cut red onion into wedges. Leave cherry tomatoes whole if using.
  2. Grate the cucumber finely and squeeze out excess moisture using a clean kitchen towel or cheesecloth for about 5 minutes.
  3. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Mix well and refrigerate for at least 20 minutes.
  4. In a large bowl, toss the vegetables and halloumi with olive oil, lemon juice, salt, and pepper. Let sit for 10 minutes to absorb flavors.
  5. Thread halloumi and vegetables alternately onto skewers, spacing pieces to allow even cooking.
  6. Preheat grill or grill pan to medium-high heat (about 400°F). Clean and lightly oil the grates.
  7. Grill kebabs for 10-12 minutes, turning every 2-3 minutes until halloumi has golden grill marks and vegetables are tender but still have bite.
  8. Transfer kebabs to a platter and serve immediately with a generous dollop of tzatziki sauce.

Notes

Do not slice halloumi too thin; ¾ inch thickness is ideal to get a crispy exterior and chewy center. Oil grill grates well to prevent sticking. Soak wooden skewers for 30 minutes before use. Avoid overcooking halloumi to prevent rubbery texture. Drain cucumber well for tzatziki to avoid watery sauce. Assemble kebabs ahead but grill just before serving for best texture.

Nutrition

Keywords: halloumi kebabs, grilled halloumi, vegetable kebabs, tzatziki sauce, summer recipes, vegetarian, Mediterranean grilling

Find it online: https://elvafood.com/flavorful-grilled-halloumi-kebabs-recipe-with-creamy-tzatziki-sauce/