📖 Instructions

1. First things first, let's get that halloumi ready. Gently pat the halloumi dry with a paper towel – this helps it get those gorgeous grill marks we all crave. Then, slice it into roughly 1/2-inch thick pieces. Not too thin, or it'll fall apart on the grill, and not too thick, or it won't heat through properly. Eyeballing is ok here!
2. Now, for the veggies! Wash and chop your chosen vegetables into bite-sized pieces, roughly the same size as the halloumi. You want everything to cook evenly, so consistency is key. I love using a mix of colors for visual appeal and a variety of nutrients. Red onion, bell peppers (red, yellow, orange – the more the merrier!), zucchini, and cherry tomatoes are my go-to's, but feel free to get creative!
3. Time to thread the skewers! Alternate the halloumi and veggies onto the skewers. Don't cram them too tightly; leave a little space for the heat to circulate. This ensures even cooking. Plus, it just looks prettier that way, right?
4. Preheat your grill to medium-high heat. Make sure the grates are clean to prevent sticking. If you're using wooden skewers, soak them in water for about 30 minutes beforehand to prevent them from burning. Nobody wants burnt skewers!
5. Lightly brush the skewers with olive oil. This not only adds flavor but also helps prevent the halloumi and veggies from sticking to the grill. Don't overdo it, though – a light coating is all you need.
6. Place the skewers on the preheated grill and cook for about 2-3 minutes per side, or until the halloumi is golden brown and slightly softened, and the vegetables are tender-crisp. Keep a close eye on them, as halloumi can go from perfectly grilled to burnt in a matter of seconds. Trust me, I know from experience, hahaha!
7. Remove the skewers from the grill and let them cool slightly before serving. A squeeze of fresh lemon juice and a sprinkle of fresh herbs (like parsley or oregano) really elevate the flavors. Serve these beauties as a light meal, a side dish, or even as an appetizer at your next backyard barbecue. Don't be scared to try new herbs – rosemary works too!
8. Want to take things up a notch? Consider making a simple marinade for the veggies. A mixture of olive oil, lemon juice, garlic, and herbs is all you need to infuse them with even more flavor. Marinate for at least 30 minutes before threading onto the skewers. Its worth it, trust me!