Halloumi and Grilled Vegetable Kabobs with Harissa Yogurt

How to Make Halloumi and Grilled Vegetable Kabobs with Harissa Yogurt

1. 1

   Step 1: Make the harissa yogurt

   Active 5 min

   In a small bowl, whisk together Plain Greek yogurt, Harissa paste, Garlic (minced), and the juice from the Lemon (juice of) until smooth. Taste and adjust with a bit more Harissa paste for heat or more Lemon (juice of) for brightness; set the harissa yogurt aside in the fridge while you prep the skewers.

   For this step

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

   Step 2: Prep and oil the halloumi and vegetables

   Active 10 min · Passive 20 min

   Slice the Halloumi cheese into 3/4-inch (2 cm) thick rectangles. Cut the Red bell pepper into roughly 1½-inch pieces, slice the Zucchini into 3/4–1 inch rounds or half-moons, and cut the Red onion into wedges about the same size as the cheese. Keep the Cherry tomatoes whole. Put the Halloumi cheese and vegetables in a large bowl and toss with Extra-virgin olive oil to coat evenly. If using wooden skewers, soak them for 20–30 minutes before threading.

   For this step

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

   Step 3: Thread the skewers

   Active 5 min

   Thread Halloumi cheese and the prepared vegetables onto skewers, alternating ingredients and leaving a little space between pieces so heat can circulate. Aim for a balanced mix (for example: pepper → halloumi → zucchini → onion → tomato) and avoid crowding too many Cherry tomatoes together so they don’t burst while grilling.
   
4. 4

   Step 4: Grill the kabobs

   Active 12 min

   Preheat the grill to medium-high (about 400°F / 200°C) and oil the grates. Place the skewers directly over the heat and grill for about 3–4 minutes per side, turning to get even char; total grilling time should be around 12 minutes, until the Halloumi cheese is golden and the vegetables are tender-crisp. Watch the Cherry tomatoes and rotate as needed so they warm through without splitting excessively.
   
5. 5

   Step 5: Rest and serve

   Active 1 min · Passive 2 min

   Transfer the kabobs off the grill and let them rest for about 2 minutes. Serve warm with dollops of the chilled harissa yogurt alongside and an extra squeeze of Lemon (juice of) if you like.

1. In a small bowl, whisk together Plain Greek yogurt, Harissa paste, Garlic (minced), and the juice from the Lemon (juice of) until smooth. Taste and adjust with a bit more Harissa paste for heat or more Lemon (juice of) for brightness; set the harissa yogurt aside in the fridge while you prep the skewers.
2. Slice the Halloumi cheese into 3/4-inch (2 cm) thick rectangles. Cut the Red bell pepper into roughly 1½-inch pieces, slice the Zucchini into 3/4–1 inch rounds or half-moons, and cut the Red onion into wedges about the same size as the cheese. Keep the Cherry tomatoes whole. Put the Halloumi cheese and vegetables in a large bowl and toss with Extra-virgin olive oil to coat evenly. If using wooden skewers, soak them for 20–30 minutes before threading.
3. Thread Halloumi cheese and the prepared vegetables onto skewers, alternating ingredients and leaving a little space between pieces so heat can circulate. Aim for a balanced mix (for example: pepper → halloumi → zucchini → onion → tomato) and avoid crowding too many Cherry tomatoes together so they don’t burst while grilling.
4. Preheat the grill to medium-high (about 400°F / 200°C) and oil the grates. Place the skewers directly over the heat and grill for about 3–4 minutes per side, turning to get even char; total grilling time should be around 12 minutes, until the Halloumi cheese is golden and the vegetables are tender-crisp. Watch the Cherry tomatoes and rotate as needed so they warm through without splitting excessively.
5. Transfer the kabobs off the grill and let them rest for about 2 minutes. Serve warm with dollops of the chilled harissa yogurt alongside and an extra squeeze of Lemon (juice of) if you like.