Skewered Grilled Halloumi and Vegetable Kebabs with Za'atar

Skewered grilled halloumi with vibrant summer vegetables is one of those dishes that makes a backyard grill feel elegant without much fuss. Halloumi’s high melting point means it crisps to a golden, squeaky exterior while staying pleasantly springy inside, so it behaves like a protein on a skewer rather than a floppy cheese. Paired with bell peppers, zucchini, red onion and quick-roast cherry tomatoes, you get a mix of smoky char, sweet caramelization and juicy pops; the za'atar-lemon oil ties it all together with herbal, tangy notes and a whisper of sesame and sumac from the blend. Brushing the skewer pieces with an emulsified oil helps flavor and prevents sticking, while spacing items lets direct heat do the work instead of steaming them.

This version works for weeknight grilling and for crowd-pleasing platters alike because it’s fast, forgiving and naturally protein-rich—perfect for vegetarians who don’t want a side-dish role. Small choices make a big difference: 3/4–1" halloumi cubes for even browning, half-moon zucchini so nothing overcooks, and reserving a little za'atar oil to finish for brightness. Serve warm off the grill with herbs, lemon and flatbreads for an effortless main, or halve the portion size and present the kebabs as an attractive appetizer.