Lemon Pepper Halloumi Skewers

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In large bowl, combine oil, lemon zest and juice, pepper, thyme, caraway and garlic; season with salt. Add halloumi and vegetables; mix well to coat. Marinate for 5 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 24 hours.)

Preheat barbecue to medium-high heat (about 375°F); grease grill. On metal or soaked wooden skewers, thread halloumi, alternating with vegetables; reserve remaining marinade. Place skewers on grill and cook until cheese is marked, turning halfway through grilling time, about 4 minutes. Serve with reserved marinade, crusty bread and lemon wedges, if desired.

Test Kitchen Tip: The longer the cheese and vegetables marinate, the more flavourful they’ll be.

Nutritional facts PER SERVING: about

  • Iron 0.7 mg
  • Fibre 2 g
  • Sodium 1250 mg
  • Sugars 6 g
  • Protein 12 g
  • Calories 255
  • Total fat 19 g
  • Cholesterol 46 mg
  • Saturated fat 11 g
  • Total carbohydrate 9 g
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Lunch & Dinner

Lemon Pepper Halloumi Skewers