Step 1

Whisk together the marinade ingredients, or shake in a jar, until completely combined. There is no salt initially, because the halloumi is already very salty.

Step 2

Remove the block of halloumi from the package and pat dry with paper towels. Cut the block into about 1-inch large chunks. Prepare the rest of the veggies as needed, cutting the zucchini, onion, and bell pepper into chunks. Keep the veggies on the smaller side, and as evenly sized as possible, for even cooking.

Step 3

Toss the halloumi and veggies together with the marinade. If marinading the cheese and veggies separately, add salt to the veggies. Let sit for at least 30 minutes, up to one day in the fridge. If using wooden skewers, soak them in water while the marinade rests.

Step 4

To skewer: carefully thread the halloumi and veggies onto the skewer, leaving a little space between each piece. Sprinkle a little salt over the veggies before cooking, if you didn't marinade them on their own.

Step 5

Heat the grill (or grill pan) over medium-high heat and brush the grates well with oil, and the halloumi as needed.

Step 6

Place the skewers on the hot grill and cook on each side for 2-3 minutes until grill marks appear and the cheese is golden brown on the sides.

Step 7

Remove and serve immediately. Excellent garnished with a squeeze of fresh lemon juice, fresh herbs, and black pepper. Serve with pita bread and tzatziki or tahini sauce as desired.