Grilled Halloumi and Vegetable Kebabs Recipe

Name: Grilled Halloumi and Vegetable Kebabs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Roma tomatoes (about 4 medium tomatoes); 1 (14-ounce) jar marinated artichoke halves or quarters, drained; 3 tablespoons olive oil; 1 tablespoon coarsely chopped fresh oregano leaves; 2 medium garlic cloves, coarsely chopped; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 pound eggplant; 24 small to medium cremini mushrooms; 2 medium red bell peppers; 1 pound halloumi cheese; 15 (12-inch) wooden or metal skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill); Kosher salt; Freshly ground black pepper; Vegetable or olive oil, for oiling the grill

Servings: persons

1 pound Roma tomatoes (about 4 medium tomatoes)
1 (14-ounce) jar marinated artichoke halves or quarters, drained
3 tablespoons olive oil
1 tablespoon coarsely chopped fresh oregano leaves
2 medium garlic cloves, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound eggplant
24 small to medium cremini mushrooms
2 medium red bell peppers
1 pound halloumi cheese
15 (12-inch) wooden or metal skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
Kosher salt
Freshly ground black pepper
Vegetable or olive oil, for oiling the grill

1
Core the tomatoes, coarsely chop, and place in a blender.
2
Add the remaining ingredients and blend until smooth.
3
Transfer 1 cup of the sauce to a small serving bowl and set aside for serving.
4
Divide the remaining sauce between 2 large bowls; set aside.
5
Trim and cut the eggplant into 1-inch chunks and place in one of the large bowls of sauce.
6
Trim the stems from the mushrooms, add them to the bowl with the eggplant, and toss to combine; set aside.
7
Core and seed the bell peppers, cut into 1-inch pieces, and place in the second large bowl of sauce.
8
Cut the cheese into 24 pieces, add to the bowl with the peppers, and toss to combine; set aside.
9
Heat a gas or charcoal grill to medium high (about 375 degrees F to 425 degrees F).
10
Meanwhile, thread the vegetables and cheese onto the skewers (alternating each ingredient), leaving about 1/8 inch of space between each piece.
11
Place on a baking sheet and season generously with salt and pepper.
12
When the grill is ready, rub the grates with a towel dipped in oil.
13
Place the skewers on the grill.
14
Close the grill and cook, turning the skewers every 3 minutes, until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 15 to 20 minutes total.
15
Transfer the skewers to a serving platter and serve with the reserved sauce.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Roma tomatoes (about 4 medium tomatoes), 1 (14-ounce) jar marinated artichoke halves or quarters, drained, 3 tablespoons olive oil, 1 tablespoon coarsely chopped fresh oregano leaves, and more.

Yes, Grilled Halloumi and Vegetable Kebabs Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!