Halloumi and Grilled Vegetable Kabobs with Harissa Yogurt

Name: Halloumi and Grilled Vegetable Kabobs with Harissa Yogurt
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 10 oz Halloumi cheese; 1 large Red bell pepper; 1 medium Zucchini; 1 medium Red onion; 12 count Cherry tomatoes; 3 tbsp Extra-virgin olive oil; 1 large Lemon (juice of); 2 tbsp Harissa paste; 1 cup Plain Greek yogurt; 1 clove Garlic (minced)

Charred halloumi and colorful grilled vegetables threaded on skewers, served with a bright, spicy harissa yogurt. These kabobs are an easy vegetarian centerpiece for summer gatherings or weeknight grilling when you want something flavorful and fun to share.

0.0(0 reviews)

Prep: 20m · Cook: 12m · Total32 mins

DifficultyEasy

Serves4

AuthorJake

Halloumi and Grilled Vegetable Kabobs with Harissa Yogurt

Ingredient Spotlight

Halloumi cheese

A semi-firm, brined cheese from Cyprus (popular across the Eastern Mediterranean) made from sheep’s or goat’s milk (sometimes cow’s) that is known for its high melting point so it grills or fries to a squeaky, golden exterior without collapsing. It is salty, milky and slightly tangy with a springy texture rather than creamy, and has a mild, savory aroma. Find it at Mediterranean/Greek delis, many supermarkets in the specialty cheese or refrigerated ethnic aisle, or the frozen section at some stores. Good substitutes are paneer or firm tofu (both hold up to grilling), or for more salty, sheepy flavor try a thickly sliced and well-drained block of feta though it will be crumblier.

Ingredient Spotlight

Harissa paste

A North African (especially Tunisian/Moroccan) chili paste made from roasted red peppers, dried chilies, garlic, cumin, coriander and olive oil that yields a spicy, smoky, aromatic paste with warm, slightly smoky and tangy notes. It smells of toasted spices and roasted peppers and is used as a condiment, marinade or cooking base. You can find jarred harissa in the international or condiment aisle, at Middle Eastern markets, or in the refrigerated section of well-stocked supermarkets. As a substitute, mix a chili paste like sambal oelek or gochujang with smoked paprika, ground cumin, coriander and a little olive oil (or use sriracha plus paprika and cumin) to approximate the heat and smoky-spice profile.

Jake's note

"These kabobs are great for backyard barbecues and scale easily for a crowd; the salty halloumi holds up to high heat and won’t melt away. Expect a satisfying contrast of smoky char, creamy cheese, and a bright, spicy yogurt finish."

Halloumi and Grilled Vegetable Kabobs with Harissa Yogurt

This recipe turns the island-meets-backyard charm of halloumi into a reliably impressive, shareable grill dish. Charred blocks of squeaky, salty cheese alternate with bell pepper, zucchini, red onion, and sweet blistered cherry tomatoes, so every bite is a contrast of smoky crust, creamy interior, and bright vegetal sweetness. The harissa yogurt — tart Greek yogurt enlivened with lemon, garlic, and a clean, warm chile paste — cools and cuts through the cheese’s salt while adding a layer of spice that doesn’t overpower the grill notes.

What makes this version sing is the small technical choices: thick, 3/4‑inch slices of halloumi that brown without melting away; similarly sized vegetable pieces for even cooking; and a deliberately loose threading so heat circulates and tomatoes can blister rather than burst. It’s an endlessly adaptable barbecue main for vegetarians and omnivores alike, smart for relaxed summer entertaining or a quick weeknight when you want something that feels festive without fuss. Make the harissa yogurt a couple hours ahead to let the flavors marry, and you’ll be rewarded with a dish that looks composed and tastes like it took longer than it did.

Plan your timing

Enter your target meal time:

6:25 pm–6:31 pm→Make the harissa yogurt

6:31 pm–6:37 pm→Prep and oil the halloumi and vegetables

6:37 pm–6:43 pm→Thread the skewers

6:43 pm–6:49 pm→Grill the kabobs

6:49 pm–6:55 pm→Rest and serve with harissa yogurt

Ingredients

Yield

Instructions

Make the harissa yogurt

Whisk together the Greek yogurt, harissa paste, minced garlic, and the juice of one lemon in a small bowl until smooth. Taste and adjust seasoning with a pinch of salt and a little more lemon or harissa if you like it brighter or spicier, then refrigerate until serving.

For this step

1 largeLemon (juice of)
2 tbspHarissa paste
1 cupPlain Greek yogurt
1 cloveGarlic (minced)

Prep and oil the halloumi and vegetables

Slice the halloumi into 3/4-inch (2 cm) thick rectangles and cut the bell pepper, zucchini, and red onion into pieces roughly the same size as the cheese so everything cooks evenly. Toss the vegetables and halloumi gently with the olive oil and a pinch of salt and pepper in a bowl to coat.

For this step

10 ozHalloumi cheese
1 largeRed bell pepper
1 mediumZucchini
1 mediumRed onion
12 countCherry tomatoes
3 tbspExtra-virgin olive oil

Prep and oil the halloumi and vegetables

Thread the skewers

Thread halloumi and vegetables onto skewers, alternating ingredients and leaving a little space between pieces so heat can circulate. If using wooden skewers, soak them in water for 20–30 minutes first to prevent burning; aim for 3–4 pieces of halloumi per skewer for even portions.

Grill the kabobs

Preheat the grill to medium-high (about 400°F / 200°C), oil the grates, and place the skewers directly over the heat. Grill for 3–4 minutes per side, turning to get even char and until the halloumi is golden and the vegetables are tender-crisp, about 10–12 minutes total.

Rest and serve with harissa yogurt

Remove the kabobs from the grill and let them rest for 2 minutes to allow juices to settle. Serve warm with dollops of harissa yogurt alongside and an extra squeeze of lemon if desired.

Tips from the kitchen

Pat and dry halloumi

Blot the cheese with paper towels before oiling to remove excess moisture so it sears and browns instead of steaming.

Oil grates and skewers

Brush the grill grates and the halloumi/vegetables with oil to prevent sticking; if using wooden skewers, soak them for 20–30 minutes first.

Leave space between pieces

Thread the components with small gaps so hot air circulates and vegetables char evenly rather than steaming.

Double‑skewer large pieces

For stability, pierce each end of big halloumi rectangles with two parallel skewers to stop them spinning when you turn.

Finish with acid

Squeeze lemon over the hot kabobs right after grilling to lift flavors and balance the cheese’s saltiness.

Variations & substitutions

Vegan swap

Use extra‑firm tofu or pressed tempeh marinated in olive oil, smoked paprika, and lemon, and substitute coconut or almond yogurt for the harissa sauce to keep it dairy‑free.

Smoky eggplant option

Replace zucchini with 1-inch eggplant slices tossed in oil and salt; grill a little longer until translucent and deeply charred.

Mediterranean herbs

Stir chopped mint, parsley, and a handful of crushed toasted pistachios into the harissa yogurt for brighter herb notes and crunch.

Add a grain bowl

Serve the kebabs over herby couscous or freekeh tossed with lemon zest and olive oil for a heartier main.

Storage & make-ahead

Store leftover kabobs and harissa yogurt separately in airtight containers in the refrigerator for up to 3 days; the yogurt will keep best and can be used as a dip for other dishes. Reheat the halloumi and vegetables in a 375°F oven for 8–10 minutes or on a hot skillet for a few minutes to restore some char without overcooking. Avoid freezing once grilled, as the texture of the vegetables and cheese degrades when thawed.

What to serve with it

Arrange kabobs on a large platter over a bed of arugula or chopped romaine, spooning the harissa yogurt alongside and sprinkling with chopped mint and lemon zest. Serve with warm pita or flatbreads and a simple chilled couscous salad; pair with a crisp rosé, a citrusy lager, or an ice‑cold sparkling water with lemon for a refreshing contrast.

Frequently asked questions

Can I cook these indoors if I don't have a grill?

Yes — use a hot cast‑iron grill pan or skillet and sear the skewers (or individual pieces) 3–4 minutes per side until golden, or broil on high 4–6 inches from the element, watching closely so the halloumi doesn't overbake.

My halloumi stuck to the grill; what did I do wrong?

Most sticking is from insufficiently hot grates or not oiling the cheese and grates; preheat the grill well, brush everything with oil, and avoid moving the pieces too early — a good crust will release when ready.

How spicy is the harissa yogurt and can I mellow it?

Harissa varies by brand, but you can start with one tablespoon and taste; to mellow, add more yogurt or a touch of honey, or increase lemon for brightness without heat.

Can I make the skewers a day ahead?

You can cut and toss the vegetables and halloumi with oil up to a day ahead and keep them covered and chilled, but thread the skewers just before grilling to prevent sogginess and better grill contact.

Are there other cheeses I can use if I can't find halloumi?

Halloumi’s high‑melting point is key; if unavailable, use a dense, grillable cheese like kasseri or paneer, adjusting salt and grill time since textures differ slightly.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the harissa yogurt

Lemon (juice of)1 large
Harissa paste2 tbsp
Plain Greek yogurt1 cup
Garlic (minced)1 clove

Step 2: Prep and oil the halloumi and vegetables

Halloumi cheese10 oz
Red bell pepper1 large
Zucchini1 medium
Red onion1 medium
Cherry tomatoes12 count
Extra-virgin olive oil3 tbsp

Nutrition Facts

Per serving: about 1½ cups

Calories616

Total Fat43.7g

Saturated Fat16.5g

Trans Fat0.8g

Polyunsaturated Fat10.8g

Monounsaturated Fat10g

Total Carbohydrates36.8g

Dietary Fiber12.9g

Total Sugars7g

Protein30g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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