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Keto halloumi and zucchini skewers with grill marks on a wooden board with lemon wedges and parsley

Keto Halloumi and Zucchini Skewers

Grilled halloumi and zucchini skewers with a lemon-herb marinade. Ready in under 40 minutes and naturally keto.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

Skewers
  • 450 g halloumi cheese cut into 2.5cm cubes
  • 2 medium zucchini cut into 2cm rounds
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice from 1 lemon
  • 1 tsp lemon zest
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp salt halloumi is already salty, go easy
To serve
  • 2 tbsp fresh parsley roughly chopped
  • 4 lemon wedges

Method
 

Prepare the marinade and ingredients
  1. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, black pepper, and salt until combined.
  2. Pat the halloumi cubes dry with paper towel, then add them to the bowl along with the zucchini rounds. Toss gently to coat everything in the marinade.
  3. Let the halloumi and zucchini sit at room temperature for 10 to 15 minutes while you preheat the grill. Don't go longer than 4 hours if doing this step ahead.
Thread the skewers
  1. If using wooden skewers, soak them in cold water for at least 30 minutes before threading. Metal skewers need no preparation.
  2. Thread the halloumi and zucchini onto each skewer, alternating between the two and leaving a small gap between each piece for even heat circulation. Aim for 4 to 5 pieces of halloumi and 4 to 5 pieces of zucchini per skewer.
Grill the skewers
  1. Preheat your outdoor grill or grill pan to high heat, around 220C / 430F. Brush the grates lightly with oil using a folded paper towel held with tongs.
  2. Place the skewers on the grill and cook for 2 to 3 minutes without moving them, until the halloumi has clear grill marks and releases easily from the grates.
  3. Turn the skewers and grill for another 2 to 3 minutes on the second side until the zucchini is tender and slightly charred at the edges and the halloumi is golden on both sides.
  4. Remove the skewers from the grill and let them rest for 2 minutes on a clean plate.
Serve
  1. Squeeze fresh lemon juice over the skewers and scatter chopped parsley on top. Serve immediately with lemon wedges on the side.

Notes

If your halloumi is especially salty straight from the packet, rinse it briefly under cold water and pat dry before marinating. This keeps the finished skewers balanced rather than overpowering.