These Vegetable Skewers Are Not An Afterthought
These vegetable and halloumi kebabs are what I want on the grill the second the weather turns warm. Zucchini, bell pepper, and red onion char and caramelize right alongside squeaky, salty halloumi, all of it coated in a warm marinade build on cumin, coriander, and a little heat from Aleppo pepper—essentially a cumin-coriander oil that seasons every single bite.
Sweet cherry tomatoes grill separately so nothing overcooks. The result: smoky, charred, deeply flavorful vegetarian kebabs that taste like something off a restaurant menu, but come together with very little effort.
Quick note: If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling so they don’t scorch too quickly. Metal skewers are easier and reusable, so use those if you can.
A Fragrant, Spiced Marinade For The Veggies
These are not sad grilled vegetables on a stick. The cumin-coriander oil does a lot of heavy lifting here and is a low-effort way to make vegetarian kebabs taste restaurant-worthy. (See more of my favorite vegetarian recipes that actually satisfy.)
Halloumi is the key. Unlike most cheeses, it can handle direct heat without melting into the grill grates, so you get those deeply golden, crispy edges while the inside stays chewy, salty, and satisfying. (Note: I’ve tested this recipe with paneer, which is a good alternative.)
The Little Details That Get You Perfect Char
When assembling, alternate vegetables and halloumi, leaving a little space in between. The space matters! If they’re packed too tightly, the ingredients steam instead of char. Also, because red onion pieces are so thin, I like doubling them up so they don’t slip and spin on the skewer.
Pile the skewers onto a platter as-is, or slide everything off the skewers before serving for a more casual, mezze-style presentation.
No outdoor grill? A grill pan works well here, too. You may need to cook the skewers in batches so the pan stays hot and the halloumi has room to brown.
Make It A Complete Meal
These kebabs are hearty enough to be dinner on their own, piled onto a platter with warm pita, but they also shine as part of a bigger Mediterranean-inspired spread. They’d be fantastic alongside smoky baba ganoush, juicy ground lamb burgers, and a light, lemony couscous salad.
Whether these veggie skewers are the main event or part of a bigger spread, I have a feeling they’ll be on repeat all summer long. Let me know if you give them a try!!
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Summer Vegetable & Halloumi Kebabs with Cumin-Coriander Oil
Equipment
Ingredients
For the Marinade
- ¼ cup (60ml) olive oil
- 1½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked or sweet paprika
- 1 garlic clove, grated
- 1 medium lemon, juiced, about 3-4 Tbsp
- 1 tsp kosher salt
- ½ tsp Aleppo pepper
For the Veggie Skewers
- 2 cups cherry tomatoes
- 2 medium red onions, cut into 1½ inch pieces
- 2 medium zucchini, cut into 1-inch rounds
- 2 bell peppers, red, orange, or yellow, cut into 1½ inch pieces
- 8 oz halloumi, cut into 1-inch cubes
- 2 Tbsp fresh flat leaf parsley, finely chopped
- 2 Tbsp fresh mint, finely chopped
- 2 Tbsp sesame seeds
- Flaky sea salt
Instructions
- Soak the skewers. Soak wooden skewers in water for at least 30 minutes before grilling. Metal skewers are easier — no soaking required.
- Make the marinade. In a large bowl, whisk together ¼ cup olive oil, 1½ tsp cumin, ½ tsp coriander, ½ tsp paprika, a grated clove of garlic, the juice from 1 lemon, 1 tsp kosher salt, and ½ tsp Aleppo pepper.
- Marinate veggies. Set the tomatoes to the side. To the marinade, add red onion, zucchini, bell peppers, and halloumi, then toss gently to combine. Let everything sit for 15 minutes.
- Assemble. Thread the main kebabs by alternating all ingredients (I do recommend putting two pieces of onion together since they’re so thin), leaving a little space between each piece. The halloumi should not be crowded. It needs contact with the grates to char properly. Next, thread the cherry tomatoes onto their own separate skewers, as they cook much faster.
- Grill the kebabs. Preheat the grill to medium-high heat. When it’s hot, fold a paper towel into a small pad, grip it with tongs, dip in neutral oil, then rub all over the grates thoroughly. Place the assembled skewers over direct medium-high heat, turning every 2-3 minutes until the vegetables are charred, tender throughout, and the halloumi is deeply golden at the edges. This will take about 8-12 minutes for the main kebabs and about 5-6 minutes for the tomato skewers.
- Serve: You can either pile the skewers onto a platter or slide everything off the skewers first, straight onto a platter. Either way, scatter with chopped parsley, mint, and sesame seeds, then serve immediately. Halloumi is already quite salty, but I find the veggies benefit from a pinch of flaky sea salt regardless. Enjoy!
Notes
- During testing, I found the best results for the tomatoes were when they were skewered separately. They cook substantially faster.
- Make-ahead: The spiced oil and chopped vegetables can be prepped several hours ahead.
- Storage: Leftovers keep 3 days in an airtight container in the fridge. Warm gently in a skillet—microwaving can make the halloumi rubbery.
- Serving cold: Also great chopped into a salad or grain bowl the next day.
Nutrition
Photography by Meg McKeehan.
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