Halloumi Souvlaki

Nutrition · per serving

Steps

1. 1

   If using wooden skewers, soak them in water. Preheat a grill pan, frying pan, or outdoor grill over medium-high heat. Cut the halloumi into 2 to 2.5 cm cubes, cut the tomato into wedges or chunks, slice the cucumber, thinly slice the red onion, and roughly chop the parsley.

   250 g halloumi150 g tomato120 g cucumber40 g red onion10 g fresh parsley
2. 2

   In a bowl, toss the halloumi with the olive oil, lemon zest, lemon juice, dried oregano, and black pepper. Thread the pieces onto skewers. Do not add salt, as halloumi is already salty.

   250 g halloumi15 ml olive oil1 tsp lemon zest15 ml lemon juice1 tsp dried oregano1/4 tsp black pepper
3. 3

   Mix the tomato, cucumber, red onion, and parsley with the olive oil, lemon juice, and dried oregano. Toss well and set aside while the grill heats fully.

   150 g tomato120 g cucumber40 g red onion10 g fresh parsley10 ml olive oil10 ml lemon juice1/4 tsp dried oregano
4. 4

   Grill the halloumi skewers for 2 to 3 minutes per side, turning once or twice, until golden with light char marks at the edges. Halloumi should be hot and slightly softened but still hold its shape; overcooking can make it rubbery.

   250 g halloumi
5. 5

   Warm the flatbreads for 20 to 30 seconds per side on the hot pan or grill until soft and pliable.

   2 small (about 120 g total) flatbreads
6. 6

   Serve the hot halloumi skewers with the warm flatbreads and the tomato-cucumber salad. Spoon over any juices left in the salad bowl for extra brightness.

   2 small (about 120 g total) flatbreads150 g tomato120 g cucumber40 g red onion10 g fresh parsley

Origin & History

Souvlaki is one of the most recognizable grilled street foods of the Greek-speaking world, traditionally made with skewered meat. This vegetarian version uses halloumi, a brined cheese strongly associated with Cyprus and beloved across Greece for its high melting point and excellent grilling qualities.