Halloumi skewers with zucchini and salsa verde (Mediterranean inspiration)
Halloumi and zucchini skewers with salsa verde bring together the simplicity, freshness, and vibrant flavours of Mediterranean cooking. Golden grilled cheese, tender zucchini, and fragrant herbs create a beautifully balanced combination that requires neither complicated ingredients nor elaborate preparation.
Halloumi, a traditional cheese from Cyprus, is particularly well suited to grilling thanks to its firm texture and high melting point. As it cooks, the outside develops a delicate golden crust while the centre remains pleasantly soft. Its distinctive saltiness pairs beautifully with the mild flavour of zucchini, which becomes lightly caramelised while retaining its natural juiciness.
What truly elevates this dish is the salsa verde. This fresh herb sauce, brightened with lemon and capers, adds a lively acidity and aromatic depth that perfectly balances the richness of the grilled cheese.
The result is a light yet satisfying dish, ideal for summer barbecues, relaxed dinners with friends, or as a distinctive side dish alongside other Mediterranean favourites.
Why This Recipe Works
The beauty of this recipe lies in its simplicity and the thoughtful contrast of flavours and textures. Every ingredient has a purpose, coming together to create a harmonious and well-balanced dish.
Halloumi provides a distinctive salty flavour, a satisfying texture, and a delicious golden crust when grilled. Zucchini adds tenderness and juiciness, naturally balancing the cheese’s more pronounced character.
Salsa verde brings everything together with fresh, fragrant herbal notes. Lemon juice provides the acidity needed to lift the dish, while capers contribute a subtle tangy and salty accent.
The cooking method also plays an important role. Threading alternating pieces of halloumi and zucchini onto skewers encourages even grilling while creating an attractive combination of colours and textures.
It is this combination of simple preparation, quality ingredients, and a vibrant herb sauce that makes these halloumi and zucchini skewers a recipe worth returning to.
Ingredients (4–6 servings)
Salsa verde
120 ml extra virgin olive oil
3 tbsp freshly squeezed lemon juice
¼ cup capers (chopped)
¼ cup fresh mint (chopped)
¼ cup parsley (chopped)
4 garlic cloves (minced)
½ tsp salt
freshly ground black pepper
Skewers
2 packs halloumi (about 450 g)
3 medium zucchinis
olive oil for brushing
salt, pepper
skewers (soaked if wooden)
Instructions
1. Prepare the salsa verde
In a bowl, combine:
olive oil
lemon juice
capers
mint
parsley
garlic
salt and pepper
Mix well until fully combined and aromatic.
2. Prepare the ingredients
Cut the halloumi into large cubes (about 3–4 cm).
Slice the zucchini into thick rounds or half-moons of similar size.
Place both into a bowl.
Add half of the salsa verde and gently toss to coat.
Let marinate for at least 30 minutes (ideally 1–2 hours).
3. Assemble the skewers
Thread onto skewers alternating:
zucchini
halloumi
Start and finish with zucchini.
Leave small gaps between pieces for even cooking.
4. Grill
Preheat the grill or grill pan to medium-high heat.
Brush the grates with oil.
Season the skewers lightly with salt and pepper.
Grill for 3–4 minutes per side until:
halloumi develops a golden crust
zucchini softens and lightly chars
Turn as needed for even cooking.
5. Finish
Transfer the skewers to a serving plate.
Spoon over the remaining salsa verde.
Serve immediately while warm.
Serving
Serve as:
a light main course
or a side for grilled dishes
Optional additions:
Greek yogurt
crusty bread
simple green salad
Finish with a drizzle of high-quality olive oil.
TGCC upgrade (recommended)
Add a touch of sweetness
Drizzle a bit of honey at the end.
Extra texture
Sprinkle with toasted pine nuts.
More depth
Add lemon zest to the salsa verde.
Wine pairing
Assyrtiko
A mineral Greek wine that pairs beautifully with halloumi and herbs.
Riesling (Slovakia)
Crisp acidity and citrus notes enhance the freshness of the dish.
Rosé
A dry rosé adds a light, summery character.
Recipe details
Type: Main dish / Vegetarian / Grilled
Cuisine: Mediterranean / Greek-inspired
Preparation time: 20 minutes
Marinating time: 30–120 minutes
Cooking time: 10–15 minutes
Total time: about 60 minutes
Servings: 4–6
Perfect for:
grilling, summer evenings, sharing plates, modern Mediterranean cooking
