Imagine it’s a golden summer evening. The air is warm, the sky is painted in soft pastels, and you’re preparing for a relaxed meal with family or friends. The grill is heating, releasing the faint, smoky aroma of olive oil and fresh herbs. On the menu tonight? Courgette & Halloumi Skewers – a dish that’s simple enough for a weeknight dinner yet impressive enough to serve at a special gathering.
These skewers combine the tender sweetness of courgette (zucchini) with the salty, slightly chewy magic of halloumi cheese. The combination is elevated with a lemon-mint marinade that ties everything together with bright, fresh notes. It’s the kind of dish that makes you feel like you’re dining on a terrace overlooking the Aegean Sea.
Why Courgette & Halloumi Work So Well Together
The magic of this dish lies in contrast – in both flavor and texture.
1. Flavor Balance
- Courgette: Mild, slightly sweet, and able to absorb marinades beautifully. When grilled, it develops a subtle smokiness and a tender bite.
- Halloumi: Naturally salty with a unique, squeaky chew. It holds its shape when heated, making it perfect for skewers.
When paired, the soft, juicy courgette balances the firm, salty halloumi, creating a bite that’s both satisfying and fresh.
2. Nutritional Complement
- Courgette: Low in calories, high in water, rich in vitamins A and C, and a source of dietary fiber.
- Halloumi: High in protein and calcium, providing substance and satiety.
This makes the skewers a balanced vegetarian option that feels hearty without being heavy.
3. Mediterranean Roots
Halloumi originates from Cyprus and is beloved across Greece, Turkey, and the Middle East. Courgette, meanwhile, thrives in Mediterranean climates and features prominently in regional cooking. Together, they reflect the sunny, vibrant flavors of coastal Mediterranean cuisine.
Key Ingredients (with Chef’s Notes)
Here’s what you’ll need for the classic lemon-mint version:
- 2 medium courgettes (zucchinis) – Firm and unblemished for best texture. Slice into even 1 cm rounds.
- 225g (8 oz) halloumi cheese – Choose a fresh block rather than pre-sliced; cube to match courgette size.
- Zest and juice of 1 lemon – Brightens and cuts through halloumi’s saltiness.
- 2 tablespoons extra virgin olive oil – Adds richness and helps prevent sticking.
- ½ teaspoon chili powder – Optional for gentle heat; can substitute smoked paprika.
- Small handful of fresh mint leaves, finely chopped – Lifts the flavor and adds freshness.
- Salt & pepper – Optional; halloumi is salty, so taste before adding extra salt.
Optional Add-Ins for Color & Flavor
- Red or yellow bell peppers (sweet and vibrant)
- Red onion wedges (adds mild sharpness)
- Cherry tomatoes (juicy pops of acidity)
- Mushrooms (earthy and meaty)
The Perfect Marinade: Lemon-Mint Bliss
The marinade is the secret weapon that turns simple ingredients into something spectacular.
Basic Marinade Formula:
- Acid: Lemon juice (or lime for a twist) – tenderizes vegetables and brightens flavor.
- Herbs: Fresh mint (or basil/oregano for variation) – adds aroma.
- Spice: Chili powder or smoked paprika – introduces warmth.
- Fat: Olive oil – helps flavors stick and promotes caramelization.
Whisk these together until emulsified, then let your courgettes (and any optional vegetables) soak for at least 10 minutes. Halloumi doesn’t need a long marinade as it can break down with too much acid, so add it just before skewering.
Step-by-Step Cooking Instructions
1. Prep the Ingredients
- Slice courgettes into even 1 cm rounds for consistent cooking.
- Cube halloumi to match the courgette size.
- Chop additional vegetables into similar-sized pieces.
2. Marinate
- Combine marinade ingredients in a bowl.
- Add courgettes and any other vegetables (not halloumi) and toss gently. Let sit 10–15 minutes.
3. Assemble the Skewers
- Alternate courgette rounds and halloumi cubes.
- Leave slight gaps for even cooking.
- If using wooden skewers, soak for 30 minutes beforehand to prevent burning.
Cooking Methods
Outdoor Grilling (Best Flavor)
- Preheat grill to medium-high heat.
- Place skewers on oiled grates.
- Cook 2–3 minutes per side, turning until halloumi is golden and courgette has grill marks.
Indoor Griddle or Pan
- Heat griddle pan over medium-high heat.
- Lightly oil surface, then grill skewers for 2–3 minutes per side.
Oven-Baked
- Preheat oven to 200°C (180°C fan).
- Arrange skewers on a lined baking tray.
- Bake for 15–18 minutes, turning once midway.
Air Fryer Method
- Preheat to 190°C.
- Arrange skewers in a single layer.
- Air fry for 8–10 minutes, shaking basket halfway through.
Flavor Variations to Try
- Greek-Style – Lemon, oregano, olive oil, and a sprinkle of dried thyme.
- Harissa-Spiced – Harissa paste mixed with olive oil for smoky heat.
- Italian-Inspired – Basil pesto brushed over skewers before cooking.
- Sweet & Savory – Honey drizzle with chili flakes after grilling.
- Middle Eastern Za’atar – Olive oil and za’atar spice mix for earthy depth.
Pro Tips for Perfect Results
- Don’t overcook halloumi – It can become rubbery. Aim for a golden crust.
- Even slicing ensures everything cooks at the same rate.
- Oil the grill/pan to prevent sticking.
- Serve immediately – Halloumi is best eaten warm.
- Double skewer method – Using two parallel skewers prevents ingredients from spinning when you flip them.
Serving Suggestions
- Appetizer: With tzatziki or garlic yogurt dip.
- Main Meal: Over herbed couscous, quinoa, or rice pilaf.
- In Wraps: Stuff into pita bread with lettuce, tomato, and hummus.
- As a Mezze Platter: Pair with olives, flatbreads, roasted peppers, and dips.
Nutritional Information (Per Serving – 2–3 Skewers)
- Calories: ~280 kcal
- Protein: 14g
- Carbohydrates: 5g
- Fat: 22g (mostly healthy fats from olive oil)
- Fiber: 2g
- Sodium: ~580mg
Storage & Make-Ahead Tips
- Refrigeration: Store in an airtight container up to 2 days.
- Reheat: In oven or griddle pan for best texture. Avoid microwaving.
- Make Ahead: Assemble skewers (without cooking) up to 24 hours ahead, refrigerate, and cook just before serving.
Frequently Asked Questions
Q: Can I make them without skewers?
Yes – Simply grill the courgette and halloumi pieces directly and serve on a platter.
Q: Can I use zucchini instead of courgette?
Yes – Courgette and zucchini are the same vegetable, just different names.
Q: Can I make these vegan?
Swap halloumi for a firm vegan cheese or marinated tofu.
Q: Can I freeze halloumi skewers?
Not recommended – Halloumi changes texture after freezing.
Conclusion
Courgette & Halloumi Skewers are more than just a quick summer recipe — they’re a celebration of Mediterranean simplicity, where a few fresh ingredients create something far greater than the sum of their parts. Whether served as a light meal, a party appetizer, or part of a lavish mezze spread, they’re guaranteed to impress.
So, fire up your grill, gather your skewers, and bring a taste of the Mediterranean into your own kitchen.
