# Halloumi and Grilled Vegetable Kabobs with Harissa Yogurt > 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. Canonical URL: https://www.topshelf.recipes/recipes/halloumi-grilled-vegetable-kabobs-harissa-yogurt ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 17, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 12 minutes - Total Time: 32 minutes - Servings: 3 - Difficulty: Easy - Category: Grilling ## Ingredients ### Prep and oil the halloumi and vegetables - 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 ### Make the harissa yogurt - 1 large Lemon (juice of) - 2 tbsp Harissa paste - 1 cup Plain Greek yogurt - 1 clove Garlic (minced) ## Ingredient Guide ### 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. ### 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. ## Instructions ### 1. Make the harissa yogurt 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. Prep and oil the halloumi and vegetables 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 the skewers 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. Grill the kabobs 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. Rest and serve 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. ## Nutrition Estimated nutrition per serving (about 2 cups): - Calories: 898 kcal - Protein: 41.5 g - Carbohydrates: 64.6 g - Fat: 59.8 g - Saturated Fat: 22.6 g - Trans Fat: 1.1 g - Fiber: 16 g - Sugar: 21.1 g - Added Sugars: 0 g - Cholesterol: 135 mg - Sodium: 692 mg - Potassium: 1726 mg - Calcium: 888 mg - Iron: 5.8 mg - Vitamin D: 0.1 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu) - [Trending Plant-Forward Grilling: 10 Whole‑Vegetable Centerpieces Winning Over Meat Lovers](https://www.topshelf.recipes/articles/trending-plant-forward-grilling-10-whole-vegetable-centerpieces-winning-over-meat-lovers) - [Essential Knife Skills for Grillmasters](https://www.topshelf.recipes/articles/essential-knife-skills-for-grillmasters)