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Halloumi, Pesto, and Veggie Kebabs

Halloumi, Pesto, and Veggie Kebabs

Don't worry about melting cheese dripping through grill racks—firm halloumi is designed to brown on the outside while its center turns soft.


  • 8 10- inch wooden skewers
  • ¼ cup prepared basil pesto
  • 1 tablespoon olive oil
  • ¼ teaspoon ground black pepper
  • 8 ounces halloumi cheese cut into 1-inch pieces
  • 1 large yellow squash halved and cut into ¾-inch pieces
  • 1 green pepper seeded and cut into 1-inch pieces
  • ½ pound whole cremini mushrooms stems removed and halved if large
  • 1 cup grape tomatoes


  • Soak skewers in water for at least 15 minutes to help prevent burning on the grill.
  • Whisk together pesto, olive oil, and black pepper in a large bowl. Add halloumi, yellow squash, green pepper, mushrooms and tomatoes; toss to coat. Set aside to marinate for 20 minutes.
  • Heat grill. Thread cheese and vegetables evenly onto skewers. Grill, turning occasionally, until vegetables and cheese are softened and slightly charred, 10 to 12 minutes.

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.