Halloumi skewers with zucchini and salsa verde (Mediterranean inspiration)
Halloumi skewers with zucchini and salsa verde are a dish built on simplicity and bold flavour.
Golden cheese.
Juicy zucchini.
Fresh herb brightness.
A simple concept.
Grilled texture.
Aromatic intensity.
A dish that feels light yet satisfying.
Halloumi, a traditional cheese originating from Cyprus, is unique for its ability to be grilled.
Firm structure.
High melting point.
Distinct saltiness.
Salsa verde brings a new dimension to this base.
Freshness.
Acidity.
Herbaceous depth.
The result is a dish that works both as a main course and as a standout side.
Why this recipe works
This recipe is built on contrast and layering of flavours.
Crisp halloumi exterior.
Tender zucchini.
Bold herb marinade.
Each element has a role.
Halloumi forms the base.
Zucchini adds moisture.
Salsa verde ties everything together.
Lemon brings brightness.
Capers add a salty edge.
The result is clean, fresh and expressive.
Grilled.
Aromatic.
Balanced.
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
