Name: Grilled Halloumi & Vegetable Skewers with Lemon-Herb Quinoa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 16 oz halloumi cheese, cut into 1-inch cubes; 1 large red bell pepper, cut into 1-inch pieces; 1 medium zucchini, sliced into 1/2-inch rounds; 1 small red onion, cut into chunks; 2 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp smoked paprika; Salt and black pepper, to taste; 1 cup quinoa, rinsed; 2 cups water; 1 lemon (zest and juice); 1/4 cup chopped fresh parsley

Grilled Halloumi & Vegetable Skewers with Lemon-Herb Quinoa

CookwithNewsletter

This Mediterranean-inspired skewer feast showcases the art of grilling with vibrant halloumi cheese and summer vegetables, paired with zesty lemon-herb quinoa. Halloumi’s high melting point lets it develop a gorgeous golden crust over the flames, while the veggies soak up smoky char and aromatic seasoning. The side of quinoa delivers a hearty, protein-rich base, brightened by citrus and fresh herbs for a meal that’s both celebratory and deeply satisfying. Gather around, savor the aromas, and make every bite a memory!

Ingredients

Instructions

Preheat your grill to medium-high heat until very hot and lightly oil the grates.
Thread halloumi, bell pepper, zucchini, and red onion pieces onto skewers, alternating to create color contrast.
Brush skewers with olive oil and sprinkle evenly with oregano, smoked paprika, salt, and pepper.
Grill skewers, turning occasionally, until vegetables are charred and halloumi is golden, about 8-10 minutes total.
While skewers cook, bring 2 cups water to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and simmer 15 minutes. Remove from heat; let stand 5 minutes, then fluff with a fork.
Stir lemon zest, lemon juice, parsley, and a pinch of salt into the hot quinoa.
Serve grilled skewers over a bed of lemon-herb quinoa. Drizzle with any remaining olive oil and garnish with extra parsley if desired.