Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) halloumi, cut into 1-inch cubes
- 1 medium zucchini, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch squares
- 1 red onion, cut into 1-inch chunks
- 8 oz (225 g) cremini mushrooms, stems trimmed
- 2 tbsp olive oil (for grilling)
- Marinade: 3 tbsp olive oil, 2 cloves garlic (minced), 2 tsp dried oregano, 1 tbsp lemon juice, 3/4 tsp kosher salt, 1/2 tsp black pepper
- Smoky romesco: 1 large red bell pepper, 1 medium tomato, 1/2 cup (70 g) roasted unsalted almonds, 1 slice rustic bread, 1 small clove garlic, 1 1/2 tbsp sherry vinegar (or red wine vinegar), 1 1/2 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp cayenne (optional), 1/3 cup (80 ml) extra-virgin olive oil
Do This
- 1. Broil pepper, tomato, and garlic until blistered; cool, peel pepper, then blend romesco with almonds, bread, vinegar, spices, and olive oil.
- 2. Mix marinade; toss halloumi and chopped vegetables. Marinate 30 minutes at room temperature.
- 3. Preheat grill to 450°F (230°C) (medium-high). Oil grates.
- 4. Thread halloumi and veggies onto skewers (leave a little space between pieces).
- 5. Grill 12–14 minutes, turning every 3–4 minutes, until veggies are charred and halloumi is deeply golden.
- 6. Serve hot kebabs with romesco for dipping or drizzling.
Why You’ll Love This Recipe
- Halloumi grills like a dream: crisp, golden edges with a squeaky-tender center.
- Colorful vegetables get smoky char while staying juicy and vibrant.
- Romesco brings big flavor (smoky, nutty, tangy) and makes the whole plate feel special.
- Works for backyard grilling or an indoor grill pan—no one misses the meat.
Grocery List
- Produce: 2 large red bell peppers (1 for kebabs, 1 for romesco), 1 medium zucchini, 1 red onion, 8 oz (225 g) cremini mushrooms, 1 medium tomato, 3 cloves garlic, 1 lemon, fresh parsley (optional)
- Dairy: 12 oz (340 g) halloumi
- Pantry: extra-virgin olive oil, dried oregano, roasted unsalted almonds, rustic bread (or sourdough), sherry vinegar (or red wine vinegar), smoked paprika, cayenne (optional), kosher salt, black pepper
Full Ingredients
Skewers
- 12 oz (340 g) halloumi, cut into 1-inch (2.5 cm) cubes
- 1 medium zucchini (about 9 oz / 255 g), cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch squares
- 1 medium red onion, cut into 1-inch chunks (keep a bit of root end on wedges if possible so layers hold together)
- 8 oz (225 g) cremini mushrooms, stems trimmed (halved if large)
- 2 tbsp olive oil, for oiling grill grates and lightly brushing skewers if needed
- 8 wooden skewers (10–12 inch) or 8 metal skewers
Olive Oil, Garlic, and Oregano Marinade
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic, minced (about 2 tsp)
- 2 tsp dried oregano
- 1 tbsp fresh lemon juice
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Smoky Roasted-Pepper Romesco
- 1 large red bell pepper
- 1 medium tomato
- 1 small clove garlic, peeled
- 1 slice rustic bread (about 1 oz / 28 g)
- 1/2 cup (70 g) roasted unsalted almonds
- 1 1/2 tbsp sherry vinegar (or red wine vinegar)
- 1 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper (optional, for gentle heat)
- 1/3 cup (80 ml) extra-virgin olive oil
- 2–4 tbsp water, to thin (as needed)
To Serve (Optional but Lovely)
- 2 tbsp chopped fresh parsley
- Lemon wedges
- Warm pita or crusty bread
Step-by-Step Instructions
Step 1: Soak skewers and set up for broiling
If you’re using wooden skewers, soak 8 skewers in water for 30 minutes so they don’t burn on the grill.
Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Line a rimmed baking sheet with foil for easy cleanup.
Step 2: Broil the pepper, tomato, and garlic for smoky romesco
Place 1 large red bell pepper and 1 medium tomato on the prepared baking sheet. Add the 1 small clove garlic (wrap it in a small piece of foil so it doesn’t burn).
Broil for 10 minutes, then carefully turn the pepper and tomato. Broil 6 more minutes, or until the pepper skin is well blistered and charred in spots. The tomato should look collapsed and juicy.
Transfer the pepper to a bowl and cover tightly (a plate or plastic wrap works) for 10 minutes to steam—this makes peeling easy.
Step 3: Blend the romesco until spoonable and glossy
Toast the bread until deeply golden (toaster is fine), then tear it into pieces.
Peel the broiled pepper and remove the stem and seeds. Add the peeled pepper, broiled tomato (including juices), roasted garlic, toasted bread, 1/2 cup (70 g) almonds, 1 1/2 tbsp vinegar, 1 1/2 tsp smoked paprika, 1/2 tsp salt, and cayenne (if using) to a blender or food processor.
Blend until mostly smooth. With the motor running, slowly drizzle in 1/3 cup (80 ml) olive oil until the sauce turns thick and velvety. If you want it looser for drizzling, blend in 2–4 tbsp water, 1 tablespoon at a time. Taste and add a pinch more salt if needed. Set aside.
Step 4: Mix the marinade and marinate the halloumi and veggies
In a large bowl, whisk together 3 tbsp olive oil, 2 minced garlic cloves, 2 tsp dried oregano, 1 tbsp lemon juice, 3/4 tsp kosher salt, and 1/2 tsp black pepper.
Add the halloumi cubes, zucchini, bell pepper pieces, red onion chunks, and mushrooms. Toss gently until everything is evenly coated.
Let marinate at room temperature for 30 minutes. (If your kitchen is very warm, refrigerate for safety, then bring the bowl back to room temperature for 10 minutes before grilling.)
Step 5: Build the skewers for even cooking
Thread halloumi and vegetables onto skewers, alternating pieces for color and balanced cooking. Leave a tiny bit of space between pieces (crowding can slow browning).
Tip: Keep onion layers together by skewering through the side, and place mushrooms cap-side facing the same direction so they turn easily.
Step 6: Preheat the grill to medium-high and oil the grates
Preheat a gas or charcoal grill to 450°F (230°C) (medium-high). Clean the grates, then dip a folded paper towel in a little olive oil and carefully rub the grates to prevent sticking.
If using an indoor grill pan, preheat over medium-high heat for 5 minutes until very hot, then lightly oil the pan.
Step 7: Grill until charred, golden, and juicy
Place skewers on the grill and cook for 12–14 minutes, turning every 3–4 minutes, until the vegetables are charred at the edges and the halloumi is deeply golden with visible grill marks.
If anything starts to brown too quickly, move it to a cooler part of the grill. Halloumi can go from golden to too-dark fast near flare-ups, so keep an eye on it.
Step 8: Serve with romesco (dip, drizzle, or swipe)
Spoon romesco onto plates or into a serving bowl. Serve the kebabs hot, either with romesco for dipping or drizzled over the top.
Finish with chopped parsley and lemon wedges. Warm pita or crusty bread is excellent for scooping up extra sauce.
Pro Tips
- Cut everything to the same size: 1-inch pieces cook at the same pace and look great on the skewer.
- Don’t marinate halloumi for hours: A 30-minute marinade is plenty; longer can make it overly salty.
- Control flare-ups: Oil in the marinade can drip. Use a two-zone fire (hot side + cooler side) and move skewers as needed.
- Romesco texture is personal: Blend smooth for drizzling, or leave it slightly chunky for a rustic dip. Add water 1 tbsp at a time to adjust.
- Salt carefully: Halloumi is naturally salty. If your brand is very salty, reduce the marinade salt to 1/2 tsp.
Variations
- Extra smoky shortcut: Replace the broiled pepper with 1 cup (240 g) well-drained jarred roasted red peppers, and add 1/4 tsp ground chipotle or an extra 1/2 tsp smoked paprika.
- Different veggies: Swap in eggplant cubes (salt and pat dry first), cherry tomatoes (use two skewers to hold them), or par-cooked baby potatoes.
- Nut-free romesco: Use 1/3 cup (50 g) toasted sunflower seeds instead of almonds.
Storage & Make-Ahead
Romesco: Store in an airtight container in the refrigerator for up to 5 days. The flavor improves after a few hours. Stir before serving; if it thickens, thin with 1–2 tsp water or olive oil.
Prep ahead: Chop vegetables and cube halloumi up to 24 hours ahead; refrigerate separately. Mix marinade up to 3 days ahead. For best texture, marinate right before grilling (about 30 minutes).
Leftover kebabs: Remove from skewers and refrigerate up to 3 days. Rewarm in a skillet over medium heat for 4–6 minutes or in a 375°F (190°C) oven for 8–10 minutes. (Microwaving works but softens the char.)
Nutrition (per serving)
Approximate, based on 4 servings: 620 calories, 22 g protein, 26 g carbohydrates, 47 g fat, 7 g fiber, 1150 mg sodium.
