Smoky Paprika And Veg Halloumi Skewers

These Smoky Paprika and Veg Halloumi Skewers are a celebration of bold, rustic flavours that instantly transport you to the sun-drenched shores of the Mediterranean. This recipe takes halloumi—a firm, salty cheese known for its high melting point—and transforms it into golden, crispy perfection. The halloumi is infused with a rich, smoky marinade featuring smoked paprika, a touch of garlic, and a burst of fresh lemon juice, creating a savoury, slightly tangy crust as it grills.

A colourful mix of fresh vegetables

But halloumi is just the beginning. These halloumi skewers are also loaded with a colourful mix of fresh vegetables that add texture, sweetness, and a subtle char. Red and yellow peppers bring a natural sweetness, red onion provides a touch of sharpness, and earthy button mushrooms soak up the smoky marinade beautifully, becoming tender and juicy as they cook. Each bite is a perfect balance of salty, smoky, sweet, and savoury.

Grill it to perfection

Grilled to perfection, the halloumi skewers develop irresistible char marks, while the smoky marinade caramelises slightly, creating a sticky, flavourful coating on the cheese and vegetables. These skewers are perfect for a summer BBQ, served alongside creamy garlic yogurt, a simple tomato and cucumber salad, or a handful of marinated olives.

And if you’re looking for more ways to enjoy this versatile cheese halloumi, don’t miss our roundup of the 10 best halloumi skewer recipes—a treasure trove of ideas for your next grilling session.

Smoky Paprika And Veg Halloumi Skewers

Spooning & Forking Couple

These Smoky Paprika & Veg Halloumi Skewers are a celebration of bold, rustic flavours that instantly transport you to the sun-drenched shores of the Mediterranean.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4 Servings

Ingredients

  

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• 250 g Halloumi Cheese cut into 2.5cm cubes
• 1 Pepper red, cut into squares
• 1 Pepper yellow, cut into squares
• 1 Red onion cut into chunks
• 150 g Chestnut Mushrooms whole or halved
• Fresh Parsley for garnish

For the smoky marinade

• 2 tbsp Olive oil
• 2 tsp smoked paprika
• 1 clove Garlic minced
• ½ Lemon juiced
• 1 tsp Oregano dried
• ½ tsp Cumin ground, optional, for extra depth
• Salt to taste
• Pepper to taste

Instructions

 

Prepare the Marinade

• In a large bowl, whisk together the olive oil, smoked paprika, minced garlic, lemon juice, dried oregano, ground cumin (if using), salt, and freshly ground black pepper. Stir until well combined. The mixture should be a vibrant, aromatic, and slightly thick paste.

Marinate the Ingredients

• Add the halloumi cubes, red and yellow peppers, red onion, and button mushrooms to the bowl. Toss everything gently but thoroughly, ensuring that all pieces are evenly coated with the smoky marinade. For best results, let the ingredients marinate for at least 15 minutes while you preheat the grill.

Assemble the Skewers:

• Thread the marinated halloumi and vegetables onto the skewers, alternating for a visually appealing mix of colours. Try to leave a little space between pieces to allow even cooking.

Preheat and Grill

• Heat your barbecue or grill pan to medium-high. Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 8–10 minutes, turning occasionally. Aim for a light char on the vegetables and a golden, slightly crispy crust on the halloumi. If using a grill pan indoors, ensure it is properly heated before adding the skewers.

Garnish and Serve:

• Once the skewers are cooked to your liking, transfer them to a serving platter. Sprinkle with freshly chopped parsley for a burst of freshness and an extra squeeze of lemon if desired. Serve hot alongside garlic yogurt, fresh bread, or a zesty cucumber salad.

Keyword BBQ, Cheese, Grill

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When you make this on the BBQ: Charcoal vs Briquettes for Grilling

One of the most common questions I get is about which fuel is best for grilling—charcoal or briquettes. That’s exactly why I wrote Charcoal vs Briquettes: Making the Right Choice for Your Grill. In this guide, I break down the key differences between the two, covering aspects like heat levels, flavour impact, and burning duration. Whether you’re looking for that classic smoky taste of natural lump charcoal or the consistent heat of briquettes, this guide helps you make an informed choice. I also share tips on when to use each and how to get the best results, so you can always grill with confidence.