These vibrant Mediterranean Vegetable Skewers with grilled Halloumi deliver restaurant-worthy results in just 20 minutes.
Perfect for busy weeknights, this Greek-inspired souvlaki pairs colorful vegetables with salty, squeaky cheese and warm pita bread.
The quick pan-frying method creates deliciously charred edges while keeping the vegetables tender-crisp.
Whether you’re embracing Meatless Monday or simply craving a fresh Mediterranean feast, these vegetarian skewers bring effortless elegance to your dinner table.
Ingredients for Mediterranean Veggie Skewers
- Vegetables: 1 eggplant (chunked), 1½ yellow bell peppers (chunked), 8 cherry tomatoes, ½ red onion (wedged)
- Halloumi Cheese: 200g, cut into 2cm cubes – perfect for grilling
- Marinade: 4 tbsp olive oil, juice of 1 lemon, ½ tsp dried oregano
- For Serving: 2 pita breads
- Equipment: 4 skewers (metal or wooden)
Step-by-Step Instructions
- Prep Vegetables: Cut eggplant and peppers into 2cm chunks, slice onion into wedges. Keep sizes uniform for even cooking
- Marinate: Combine halloumi and vegetables in a bowl with olive oil, lemon juice, and oregano. Mix thoroughly to coat
- Assemble: Thread vegetables and halloumi onto skewers, ensuring even distribution
- Grill Time: Heat griddle pan on high. Cook skewers for 12 minutes, rotating to ensure even charring. Baste with remaining marinade
- Warm Pitas: Heat pita breads in the oven until warm and soft
- Serve: Present skewers with warm pitas, fresh greens, and a side of Greek yogurt
Cooking Tips for Perfect Skewers
Want your skewers to turn out amazing? Keep your veggies and halloumi roughly the same size (about 2 cm) so everything cooks evenly. When grilling, don’t rush – let each side develop those beautiful char marks. A hot griddle pan works great, but you can also use an outdoor grill. If your halloumi browns too quickly, just move those skewers to a cooler spot on the grill.
Mix It Up: Easy Swaps
Feel free to play around with different vegetables! Zucchini, mushrooms, or colorful bell peppers all work wonderfully here. Not a fan of halloumi? Try firm tofu or chunks of paneer cheese instead. You can also switch up the seasonings – try adding fresh basil, mint, or a pinch of smoked paprika to create your own special blend.
Serving Ideas
These skewers shine as part of a Mediterranean feast! Serve them with extra warm pita, a big bowl of Greek salad, and plenty of tzatziki sauce for dipping. For a fun twist, wrap the grilled goodies in pita with shredded lettuce and sliced tomatoes. A squeeze of fresh lemon juice right before serving adds that perfect zing!
Storage & Reheating
Got leftovers? Lucky you! Pop them in an airtight container and they’ll keep in the fridge for up to 2 days. To reheat, warm them in a pan over medium heat or give them a quick zap in the microwave. The halloumi might be a bit firmer after storing, but it’ll still taste great. Just remember to store the pita bread separately to keep it fresh.
Vegetable Skewers (Souvlaki) with Halloumi and Pita Bread
Equipment
- griddle pan
- metal or wooden skewers
Ingredients
For Skewers
- 1 whole eggplant
- 1 1/2 whole yellow bell pepper
- 8 whole cherry tomatoes
- 1/2 whole red onion
- 200 g halloumi cheese 7 ounces
- 4 tbsps olive oil
- 1 whole lemon juiced
- 1/2 tsp dried oregano
- 2 whole pita breads
Instructions
- To make these delicious vegetable skewers (souvlaki), start by preparing the vegetables. Halve and deseed the peppers and cut in 2 cm chunks. Cut the red onion into wedges and roughly chop. Top and tail the eggplant, cut it in half and slice in 2 cm chunks.
- Cut the halloumi cheese in 2 cm cubes and place in a large bowl. Add the veggies, drizzle with the olive oil and lemon juice, sprinkle with dried oregano and season. Mix well with your hands, so that all the flavours blend.
- Assemble the vegetable skewers. Thread the vegetables and halloumi cheese, comfortably on the skewers, so that everything cooks evenly. If using wooden skewers, cut them to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.)
- Preheat a grill or griddle pan on a high heat. Grill the vegetable skewers for about 12 minutes, turning once on each side, until nicely coloured and softened. Don’t forget to to bast with any leftover marinade, as they cook.
- In the meantime, warm the pita breads for a few minutes in the oven.
- Serve these amazing vegetable skewers with the warm pita breads, some leafy greens and a big dollop of Greek yogurt. Enjoy!