Grilled Halloumi and Vegetable Skewers with Cilantro-Tahini Sauce
These colorful Mediterranean skewers combine cubes of salty halloumi cheese with fresh vegetables like cherry tomatoes, bell peppers, red onion, and zucchini. Everything gets tossed in aromatic spices including smoked paprika and garlic powder before grilling to perfection. The charred edges create a wonderful contrast of textures while the halloumi stays creamy inside. A vibrant cilantro-tahini sauce brings everything together with its fresh, nutty flavor enhanced by lemon juice and a touch of honey. Perfect for summer entertaining, these skewers work as an appetizer or light main dish and showcase the best of seasonal produce alongside this beloved Cypriot cheese.
Ingredients
- 1 package halloumi, 7 or 8 oz
- ½ tablespoon olive oil
- ¼ teaspoon black pepper
- 1 small red onion
- 1 green or red pepper
- 12 dozen cherry tomatoes, 1 to 1.5
- 1 small zucchini
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ⅛ teaspoon sea salt(optional)
- ½ cup cilantro, lightly packed
- 3 tablespoon tahini
- 1 tablespoon tamari
- 1 tablespoon lemon juice
- ⅛ teaspoon black pepper
- 2 teaspoon honey(optional)
- water, for thinning
- extra cilantro
- sesame seeds
Instructions
- 1
Place 8 wooden skewers in water and let soak for at least an hour
- 2
Remove halloumi from package and drain of any excess water
- 3
Cut halloumi into ideally 24 cubes
- 4
Lightly toss halloumi with olive oil and black pepper, set aside
- 5
Cut vegetables into pieces roughly the same size as the halloumi
- 6
Place vegetables in a bowl and toss with olive oil, smoked paprika, and garlic powder
- 7
Let mixture sit while lighting the grill
- 8
Once grill is hot and ready, thread a mixture of vegetables and halloumi onto the skewers
- 9
Preheat grill to medium-low
- 10
Place skewers on clean grill grate and cook, rotating occasionally, until cheese and vegetables are charred
- 11
Remove from heat and let slightly cool
- 12
In a food processor or blender, combine ingredients for tahini sauce, pureeing until cilantro is minced
- 13
Thin with water to reach desired consistency and drizzle over skewers
- 14
Finish with a sprinkle of fresh cilantro and sesame seeds
Tips
Soak wooden skewers for at least an hour to prevent burning on the grill. Metal skewers work too and don't require soaking.
Cut all vegetables to roughly the same size as halloumi cubes for even cooking and easier threading.
Thread halloumi gently and slowly as it can break easily. Wearing gloves helps with the messy mixture.
Good to Know
Refrigerate assembled skewers up to 4 hours before grilling. Store leftover sauce separately up to 3 days.
Can prep vegetables and sauce day before. Assemble skewers morning of serving.
Serve immediately while cheese is warm and slightly melted.
Common Mistakes
Soak skewers to avoid burning
Don't overcrowd grill to ensure even charring
Thread halloumi gently to prevent breaking
Substitutions
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without a grill?
Yes, use a grill pan over medium-high heat or broil in the oven, turning frequently until charred and cheese is golden.
What if I don't like tahini?
Substitute with Greek yogurt mixed with lemon juice and herbs, or use hummus thinned with olive oil for a similar creamy sauce.
How long do leftovers keep?
Cooked skewers keep 2-3 days refrigerated. Reheat gently in oven or enjoy cold. Store sauce separately up to one week.