1-First Step: Make the Marinade Grab a large bowl and whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 3 cloves minced garlic, 1 1/2 tsp dried oregano, 2 tsp chopped fresh basil, 1 tsp fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. This zesty mix infuses the halloumi with bright, herby goodness. Takes about 5 minutes. For low-sodium diets, skip the salt since halloumi brings plenty.

2-Second Step: Marinate the Halloumi Add the 14 oz of 1/2-inch halloumi cubes to the bowl, toss gently to coat every piece. Cover and pop in the fridge for 1-2 hours. This lets the flavors soak in deeply, turning mild cheese into a flavor bomb. Pro tip: Halloumi’s like a feta-mozzarella mix from sheep’s milk, so it stays firm. Vegan swap? Use tofu here for the same soak time.

3-Third Step: Prep the Veggies and Skewers While marinating, chop 2 large bell peppers into 1 1/2-inch pieces, slice 2 large zucchini into 1/2-inch rounds, and cut 1 large red onion into 1 1/2-inch pieces. Soak wooden skewers in water for 10 minutes to avoid charring. This mise en place keeps things speedy. Gluten-free folks, all good here.

4-Fourth Step: Thread the Skewers Thread the marinated halloumi cubes, bell peppers, onion, and zucchini onto 8-10 skewers, alternating for pretty presentation and even cooking. Save that leftover marinade for basting. Aim for 4-5 pieces per skewer. Family tweak: Let kids thread their own for fun involvement.

5-Fifth Step: Grill to Perfection Heat your grill to medium (about 350-400°F) and brush grates with extra olive oil. Place skewers on the grill and cook 8-10 minutes, basting with reserved marinade and rotating halfway for char marks all around. Veggies soften, halloumi turns golden and squeaky. Indoor option: Grill pan over medium heat works too. Total grill time ensures smoky depth without sogginess.

6-Final Step: Serve and Enjoy Pull skewers off the heat and serve hot, straight from the grill. Pair alone as apps or with tzatziki, Greek salad, white rice, roasted potatoes, or extra veggies. Rest 2 minutes for juices to settle. Makes 8 kebabs perfect for sharing. Learn more about halloumi cheese and its grilling superpowers.