Name: Grilled Halloumi & Zucchini Skewers with Lemon-Oregano Vinaigrette
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 100g halloumi cheese (cut into 1-inch cubes); 1 medium zucchini (sliced lengthwise into ribbons with a vegetable peeler); 1 tbsp extra virgin olive oil, plus more for brushing; 1/2 tsp dried oregano; 1/2 tsp fresh oregano leaves (for garnish); 1 small lemon (zested and juiced); 1/4 tsp honey; 1/4 tsp Dijon mustard; 1/8 tsp freshly ground black pepper; Pinch of sea salt; 1 small lemon twist (for garnish)

Grilled Halloumi & Zucchini Skewers with Lemon-Oregano Vinaigrette

SeasonedPasta4927

This dish brings the sunny flavors of Greece right to your grill. Chewy, salty halloumi and tender zucchini ribbons are simply skewered, brushed with olive oil, and kissed by the flames until golden and smoky. A bright, tangy lemon-oregano vinaigrette adds herbal freshness and zippy acidity, perfectly complementing the satisfying textures. Finished with fresh oregano and a twist of lemon, these skewers shine as a light entree or a vibrant mezze. Pair with a Greek salad or juicy grilled tomatoes for a true Mediterranean feast.

Ingredients

Instructions

Preheat a grill or grill pan over medium-high heat.
Pat halloumi cubes dry with a paper towel. Lay zucchini ribbons flat and lightly brush both halloumi and zucchini with olive oil.
Thread halloumi cubes and folded zucchini ribbons alternately onto 2 skewers (so each skewer has both cheese and vegetable).
Brush skewers again with a little olive oil and sprinkle with a pinch of salt and black pepper.
Grill skewers for 2-3 minutes per side, turning until the halloumi is golden and lightly charred and zucchini is just tender.
While skewers grill, make the vinaigrette: In a small bowl, whisk together 1 tbsp olive oil, lemon juice and zest, dried oregano, honey, Dijon mustard, and a pinch of salt and pepper until emulsified.
Transfer grilled skewers to a plate. Drizzle generously with the lemon-oregano vinaigrette while hot.
Garnish with fresh oregano leaves and a twist of lemon. Serve immediately with your choice of Greek salad or grilled tomatoes.