BBQ Halloumi and Vegetable Skewers with Tzatziki

Ingredients for 4 people

For the skewers

• 400–450 g halloumi
• 2 bell peppers in different colors
• 1 zucchini
• 2 red onions
• 1–2 tablespoons oil
• BBQ rub to taste
• 1 lemon

For the complete meal

• 250 g bulgur
• vegetable stock according to package instructions
• cucumber, tomato, and fresh herbs to taste
• 1 portion tzatziki

Allergens and dietary choices

• Halloumi and traditional tzatziki contain milk.
• Bulgur contains gluten.
• Rub, stock, and sauce may contain additional allergens.
• Check if the halloumi uses vegetarian rennet if that is important for you or your guests.
• Use quinoa or rice instead of bulgur for a gluten-free version and check all labels.
• This dish is not vegan. For a vegan version, use a plant-based grilling product suitable for high heat according to the package and a plant-based sauce.

Which halloumi is suitable?

Choose a firm halloumi that is suitable for frying or grilling according to the package. Brands differ in salt content, moisture, firmness, and rennet. Follow the current product information and take into account the total amount of salt from the cheese, rub, stock, and sauce.

Preparing halloumi

1. Drain the halloumi.
2. Pat it carefully dry.
3. Cut firm blocks that will not easily break off the skewer.
4. Apply only a thin layer of oil.
5. Use rub sparingly, especially when both the cheese and seasoning blend contain salt.

Marinating is not necessary. Add lemon to taste when serving, keeping the added acidity separate from grilling.

Preparing vegetables

1. Cut bell pepper, zucchini, and red onion into pieces that roughly match the halloumi blocks.
2. Keep the zucchini thick enough to retain its texture.
3. Do not make onion wedges too compact; the outside may otherwise become dark before the core is softer.
4. Mix the vegetables separately with a thin layer of oil and, if desired, rub.

Everything on one skewer or separate?

Mixed skewers look attractive, but halloumi and vegetables do not always cook at the same speed. Use uniform, not-too-thick vegetable pieces. For large or hard pieces, you can briefly pre-cook the vegetables or make separate vegetable skewers. This prevents burnt cheese next to raw onion or bell pepper.

Assembling skewers

1. Use metal skewers or wooden skewers following safe usage instructions.
2. Alternate halloumi, bell pepper, zucchini, and onion.
3. Leave small spaces between the pieces for more even heat.
4. Do not thread too tightly and do not force the halloumi.
5. Place fragile blocks in a grill basket or on a plancha if necessary.

Preparing the BBQ

1. Create a direct zone and a cooler zone.
2. Preheat the grate in a controlled manner and clean it.
3. Keep tongs and a wide spatula ready.
4. Lightly oil the ingredients instead of using oiled paper over high heat.

Read more about the two-zone setup and direct and indirect heat.

Grilling halloumi-vegetable skewers

1. Place the skewers over controlled direct heat.
2. Let the first side turn golden brown without turning constantly.
3. Turn carefully and support the cheese when necessary.
4. Move to the cooler zone if the halloumi or rub becomes dark too quickly.
5. Remove the skewers from the BBQ when the cheese is golden brown and warm and the vegetables are cooked with some texture remaining.
6. Serve immediately; cooled halloumi becomes firmer.

The exact time depends on the cheese, block size, vegetables, and BBQ heat. Assess color, warmth, and texture instead of using a universal minute value.

When are the skewers ready?

• The halloumi is golden brown and warm, not black or dried out.
• Bell pepper and onion are softer but retain texture.
• Zucchini is cooked without becoming mushy.
• The blocks remain firmly on the skewer.

Which rub goes well with halloumi?

• Toscana Fire, with fennel seed, smoked paprika, allspice and cayenne; serve with lemon to taste;
• Shawarma BBQ Dry Rub with tzatziki or tahini;
• Korean BBQ Rub with cucumber and rice;
• Smoky Spicy Tex-Mex BBQ Rub with corn and salsa.

Check ingredients, allergens, and dosage on the current packaging. For broader cheese technique, read the guide rub on halloumi and camembert.

Making bulgur salad

1. Prepare bulgur with suitable vegetable stock according to package instructions.
2. Fluff the grains and cool quickly in a shallow dish for a cold salad. Refrigerate at around 4°C within two hours if not serving immediately; do not leave a large warm pan on the counter for a long time.
3. Mix with cucumber, tomato, fresh herbs, and lemon juice.
4. Check stock and additions for allergens.

Use quinoa or rice for a gluten-free meal. For a similar salad, you can also use the tabbouleh recipe.

Serving tzatziki

Make tzatziki in advance and keep covered in the fridge at around 4°C until serving. Use a clean spoon and put out small portions. Count the total time without refrigeration, including preparation and serving. View the full tzatziki recipe.

Preventing halloumi from sticking

• Pat the cheese dry.
• Use a thin layer of oil.
• Preheat the grate in a controlled manner.
• Allow a crust to form before turning.
• Use a plancha if the blocks are fragile.

Read also food sticks to the BBQ grate.

Other complete combinations

• halloumi skewers with tabbouleh and hummus;
• halloumi skewers with potato salad and chimichurri;
• halloumi skewers with corn and salsa;
• halloumi skewers with quinoa and tahini.

View hummus, chimichurri and tahini sauce.

Storing leftovers

Cool cooked halloumi, vegetables and bulgur quickly in small shallow containers and refrigerate at around 4°C within two hours. Store cheese, vegetables, salad and tzatziki covered and separately. Eat meal leftovers within two days; shorter label or recipe instructions take priority. Discard perishable components left out too long. Reheat only the portion of halloumi or vegetables you will eat until steaming hot throughout; merely warming leftovers is not sound safety advice. Reheated cheese can become firmer. Properly refrigerated bulgur salad and tzatziki may be served cold. Reheating cannot undo unsafe storage, including possible heat-resistant toxins in grain dishes.

More vegetarian BBQ recipes

• Tofu and tempeh skewers
• Portobello burger from the BBQ
• Vegetarian BBQ hub
• Zucchini on the BBQ
• Bell pepper on the BBQ
• All BBQ recipes

Frequently asked questions

How do you prevent halloumi from becoming rubbery?

Grill in a controlled manner, remove the cheese as soon as it is golden brown and warm, and serve immediately.

Can halloumi and vegetables be on the same skewer?

Yes, if the vegetable pieces are small and uniform. Otherwise, use separate skewers or briefly pre-cook hard vegetables.

Do you need to marinate halloumi?

No. A thin layer of oil and light seasoning are sufficient. It is better to add high-acid ingredients after grilling.

Is all halloumi vegetarian?

Not necessarily. Check the packaging to see what kind of rennet has been used if that is important.

How do you make the meal gluten-free?

Replace bulgur with quinoa or rice and check the rub, stock, sauce, and other ingredients for gluten.

Sources for storage and cooling

Voedingscentrum: safe cooling and storage

Voedingscentrum: Bacillus cereus and grain dishes