Grilled Zucchini & Halloumi Skewers: Easy BBQ Veggie Side Dish

These grilled zucchini and halloumi skewers are a fantastic vegetarian side dish for your next BBQ, offering a delicious and easy way to get more veggies onto the plate. Marinated to perfection and cooked quickly on the grill, they bring a wonderful smoky flavor and a satisfying texture that everyone will enjoy.

Whether you’re looking for a simple appetizer or a vibrant side dish to complement your main course, these skewers deliver big on taste with minimal fuss. They’re perfect for busy weeknights or casual weekend gatherings when you want something fresh and flavorful without spending hours in the kitchen.

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What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone seeking a fast, family-friendly option that doesn’t compromise on flavor. It’s ideal for busy parents, grilling enthusiasts, or anyone who wants to add a healthy, vegetarian component to their meal without a lot of complicated steps. The combination of tender zucchini and salty, squeaky halloumi cheese creates a delightful textural contrast, while a simple marinade infuses everything with bright, savory notes. You can serve these skewers as a light lunch, a vibrant appetizer, or a fantastic side dish alongside grilled chicken, fish, or burgers. They’re especially perfect for summer cookouts and outdoor entertaining, bringing a pop of color and fresh taste to any spread.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these grilled zucchini and halloumi skewers is straightforward, focusing on fresh produce and a few pantry staples. The beauty of this recipe lies in its simplicity; you don’t need exotic items or specialized equipment.

INGREDIENTS:

• 2 medium zucchini
• 8 ounces halloumi cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)
• Wooden or metal skewers

For the zucchini, choose firm, medium-sized ones that aren’t too watery. Halloumi cheese is readily available in most grocery stores, often found near the feta or specialty cheeses. If you don’t have fresh parsley, a teaspoon of dried parsley can be used in a pinch, though fresh offers a brighter flavor. Feel free to adjust the amount of garlic to your preference, and if you like a little heat, don’t skip the red pepper flakes! If using wooden skewers, remember to soak them in water for at least 30 minutes before grilling to prevent them from burning.

Time Needed From Start To Finish

This recipe is genuinely quick, making it perfect for those times when you need a delicious dish in a hurry.

• Prep time: 15 minutes (includes chopping and marinating)
• Cook time: 8-10 minutes
• Total time: 23-25 minutes

The bulk of the time is spent on a quick chop and a brief marinade, allowing the flavors to meld beautifully before hitting the grill. The actual grilling process is very fast, ensuring you can get these on the table in under half an hour.

How To Make It Step By Step With Visual Cues

Creating these flavorful skewers is a breeze. Follow these simple steps for perfectly grilled zucchini and halloumi every time.

1. Prepare the Zucchini and Halloumi: Wash the zucchini and trim off the ends. Cut each zucchini into 1/2-inch thick rounds or half-moons. Slice the halloumi cheese into 1/2-inch thick cubes or rectangles, similar in size to your zucchini pieces, so they cook evenly.
2. Whisk Together the Marinade: In a medium bowl, combine the olive oil, lemon juice, chopped fresh parsley, minced garlic, dried oregano, black pepper, and optional red pepper flakes. Whisk well until all ingredients are thoroughly combined.
3. Marinate the Ingredients: Add the cut zucchini and halloumi cheese to the bowl with the marinade. Gently toss everything together, ensuring all the pieces are well coated. Let it marinate at room temperature for at least 15 minutes. While it marinates, preheat your grill to medium-high heat. If using wooden skewers, ensure they have been soaking in water for at least 30 minutes.
4. Thread the Skewers: Carefully thread the marinated zucchini and halloumi onto your skewers, alternating between the two. Don’t pack them too tightly; leave a little space between each piece to allow for even cooking and charring.
5. Grill the Skewers: Place the skewers directly on the preheated grill grates. Grill for 4-5 minutes per side, or until the zucchini is tender-crisp and has nice grill marks, and the halloumi is golden brown and slightly softened.
6. Check for Doneness: The zucchini should be tender but still have a slight bite, and the halloumi will be visibly browned with some charring, indicating it’s cooked through and delicious.
7. Serve Immediately: Carefully remove the skewers from the grill and transfer them to a serving platter. A final sprinkle of fresh parsley or a squeeze of lemon juice can brighten them even further.

Easy Variations And Serving Ideas That Fit Real Life

These skewers are incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can reduce or omit the red pepper flakes and perhaps add some colorful bell pepper chunks to the skewers.

Consider adding other quick-cooking vegetables like cherry tomatoes, red onion wedges, or bell pepper pieces to the skewers for more variety. You can also experiment with different herbs in the marinade, such as fresh mint or dill, which pair wonderfully with halloumi. For a touch of sweetness, a drizzle of balsamic glaze after grilling can be a delicious addition.

These skewers are fantastic as a standalone appetizer for parties or buffets. They’re also an excellent side dish for almost any grilled protein – think chicken, steak, or fish. Serve them alongside a fresh green salad, quinoa, or couscous for a complete meal. For an extra flourish, offer a simple dipping sauce like a lemon-tahini dressing or a fresh tzatziki on the side.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Here’s how to ensure your grilled zucchini and halloumi skewers turn out perfectly every time:

• Overcooking the Zucchini: Zucchini cooks quickly and can become mushy if left on the grill for too long. Keep a close eye on it; you want it tender-crisp, not soggy. Grill until you see good grill marks and it’s just softened.
• Burning Wooden Skewers: If you’re using wooden skewers, forgetting to soak them is a common mistake. Always soak them in water for at least 30 minutes before threading and grilling to prevent them from catching fire.
• Crowding the Grill: Placing too many skewers on the grill at once can lower the grill temperature and lead to steaming instead of grilling, preventing those desirable char marks. Grill in batches if necessary to ensure proper airflow and even cooking.
• Cutting Ingredients Unevenly: If your zucchini and halloumi pieces are vastly different in size, they won’t cook at the same rate. Aim for roughly 1/2-inch thick pieces for consistent doneness.
• Not Marinating Long Enough: While this is a quick marinade, giving it at least 15 minutes allows the flavors to penetrate the vegetables and cheese, enhancing the overall taste. Don’t skip this step!

How To Store It And Make It Ahead Without Ruining Texture

These grilled zucchini and halloumi skewers are best enjoyed fresh off the grill, but you can certainly prepare components ahead of time and store any leftovers properly.

To make ahead, you can cut the zucchini and halloumi and prepare the marinade up to 24 hours in advance. Store the cut vegetables and cheese separately in airtight containers in the refrigerator, and keep the marinade in a sealed jar. When ready to cook, combine them with the marinade for 15 minutes, then thread and grill as directed.

Leftover grilled skewers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheating them can be a bit tricky as the zucchini might soften further. For best results, gently reheat them in a dry skillet over medium heat for a few minutes until warmed through, or in an oven at 300°F (150°C) for about 5-7 minutes. Avoid the microwave if possible, as it can make the zucchini watery and the halloumi rubbery.

Questions People Always Ask Before Making This Recipe

Can I use other vegetables on the skewers?

Absolutely! Bell peppers, cherry tomatoes, red onion, and mushrooms are all great additions that cook at a similar rate.

Do I have to marinate the halloumi and zucchini?

While you don’t *have* to, marinating for at least 15 minutes significantly enhances the flavor of both the zucchini and the halloumi, making the final dish much more delicious.

What if I don’t have a grill?

You can cook these skewers on a grill pan on your stovetop or bake them in the oven. For a grill pan, follow the same timing.

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.