Grilled Halloumi Skewers with Chimichurri
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Grilled Halloumi Skewers with Chimichurri are my go-to when I want something fresh and simple on the grill. The halloumi gets golden and lightly crispy outside with that firm, salty center it’s known for. The vegetables come off tender and charred, and that chimichurri drizzled over everything? People are asking what’s in it before the skewer is even off the plate.
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I make this for summer cookouts, Fourth of July gatherings, and weekend grilling when I want something colorful and flavorful that always gets a good reaction. The chimichurri can be made a day ahead, which makes everything so much easier when you’re entertaining. Always serve the skewers right off the grill while the halloumi is still warm and at its best.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Halloumi Skewers with Chimichurri with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I make them come together easily on grill day with multilayered flavors.
Make the Chimichurri
Combine all of your chimichurri ingredients in a bowl or glass jar and mix well, then set the mixture aside so the flavors can mingle while you prep everything else. A good set of glass mixing bowls like these makes this step easier since you can prep the sauce and the marinade side by side.
Soak the Skewers
Soak your wooden skewers for at least 2 hours beforehand to prevent them from burning on the grill. If you grill often, a set of reusable flat metal skewers saves you the additional step entirely and keeps the halloumi from spinning when you flip it.
Make the Marinade
In a mixing bowl, combine the olive oil, lemon zest, lemon juice, salt, and pepper to create the marinade. I prefer using this handheld zester because it gives fine, fragrant lemon zest without any bitter white pith.
Marinate the Halloumi
Add the halloumi cubes to the bowl and gently toss them in the marinade. Let them sit for about 1 hour so the lemon and oil work their way into the cheese.
Build the Skewers
Alternate skewering the halloumi and your chosen vegetables onto your wooden or metal skewers. I like to keep the pieces snug but not crammed so everything cooks evenly.
Grill the Skewers
Preheat the grill to medium-high heat and grill the skewers for about 8–10 minutes, turning occasionally, until the cheese is golden on one side and the vegetables are tender on the other side. A sturdy pair of grilling tongs is ideal here because it gives you control to turn each skewer without knocking off the halloumi.
Serve
Serve warm immediately and drizzle generously with chimichurri sauce over the top. Enjoy!
Ingredients
For the Marinade
- 2 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
For the Skewers
- 8 ounces halloumi cheese cut into 1-inch cubes
- 1 bell pepper cut into chunks
- 1 zucchini sliced into thick rounds
For the Chimichurri Sauce
- 3 tablespoons dried oregano
- 1/2 cup fresh parsley finely chopped
- 1/4 cup fresh coriander cilantro, finely chopped
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 teaspoons garlic minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
Instructions
- Combine all chimichurri ingredients and mix well. Set aside.3 tablespoons dried oregano, 1/2 cup fresh parsley, 1/4 cup fresh coriander, 1 teaspoon salt, 1/4 teaspoon black pepper, 2 teaspoons garlic, 1 teaspoon crushed red pepper flakes, 1/2 cup olive oil, 2 tablespoons red wine vinegar
- Soak the wooden skewers for at least 2 hours beforehand to prevent the cheese from sticking.
- In a mixing bowl, combine olive oil, lemon zest, lemon juice, salt, and pepper to create the marinade.2 tablespoons olive oil, Zest of 1 lemon, 2 tablespoons lemon juice, Salt, Black pepper
- Add the Halloumi cubes to the bowl and gently toss them in the marinade. Let them soak for about 1 hour.8 ounces halloumi cheese
- Alternate skewering Halloumi and your chosen vegetables on wooden or metal skewers.1 bell pepper, 1 zucchini
- Preheat the grill to medium-high heat and grill the skewers for about 8-10 minutes, turning occasionally, until the cheese is golden and the vegetables are tender.
- Serve with chimichurri sauce.
Notes
- Mix the chimichurri first: Make the sauce before anything else so the garlic, herbs, and vinegar have time to meld while you prep the rest.
- Soak wooden skewers fully: Give them the full 2 hours submerged so they don’t scorch or snap over the heat of the grill.
- Don’t skip the marinade time: Let the halloumi soak for the full hour so the lemon and oil season the cheese all the way through.
- Watch the grill closely: Halloumi goes from golden to overdone fast, so stay close during those 8-10 minutes and turn the skewers often for even color.
- Serve them warm: Halloumi is at its best straight off the grill while it’s still soft and squeaky, so spoon on the chimichurri and serve right away.
- Freeze the chimichurri for later: Pour any extra chimichurri into an ice cube tray and freeze it, then pop the cubes into a freezer bag so you always have a portion of fresh herb sauce ready to thaw.
Nutrition
How to Store Leftovers
Let the skewers cool completely, then slide the halloumi and vegetables off into an airtight container and refrigerate for up to 3 days. I prefer using glass storage containers like these because they keep everything organized in the fridge.
Keep the chimichurri in its own sealed jar so the herbs stay fresh. I like using a mason jar because it seals well and pours easily.
To reheat, warm the skewers in a dry skillet over medium heat for a few minutes until the cheese softens, or give them a quick pass on the grill. I don’t recommend freezing since halloumi turns rubbery once thawed.
What to Serve With Grilled Halloumi Skewers with Chimichurri
I love pairing these skewers with warm pita or grilled flatbread to scoop up any extra chimichurri, plus a simple Greek salad with cucumber, tomato, and red onion on the side. A bowl of lemony couscous or herbed rice makes it a complete meal.
For something lighter, a chilled glass of crisp white wine or sparkling lemonade pairs really well with the salty, garlicky cheese. Grilled corn or a smoky eggplant dip also work well if you’re building out a bigger spread.
More Easy Recipes for You to Try at Home
If you loved these skewers, here are a few more grilled recipes worth trying.