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Dinner / Greek-inspired

Halloumi Pepper Souvlaki

Vegetarian halloumi, peppers and zucchini turn golden on a grill pan. Serve the skewers with warm pita and a cucumber-yogurt sauce.

Vegetarian

By Vegetarian Recipes Kitchen · Updated

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Halloumi Pepper Souvlaki, ready to serve
Illustrative food photography. See our editorial policy.
Prep
20 minutes
Cook
15 minutes
Total
35 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Wheat is commonly present in pita bread; check the actual product labels, including any gluten-free replacements.
  • Contains milk. Check dairy and cheese product labels.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Mix half the oil, half the lemon juice and oregano; coat halloumi, pepper and zucchini. Thread onto skewers.

  2. Mix yogurt, cucumber, garlic, remaining lemon juice and salt for a cooling sauce.

    Halloumi Pepper Souvlaki: Mix yogurt, cucumber, garlic, remaining lemon juice and salt for a cooling sauce

  3. Heat a grill pan over medium-high heat with the remaining oil. Cook skewers for 10–12 minutes, turning regularly, until vegetables are tender and cheese golden.

    Halloumi Pepper Souvlaki: Heat a grill pan over medium-high heat with the remaining oil

  4. Warm pita in the pan for 1 minute and serve with skewers and sauce.

0 of 4 steps complete

A little kitchen know-how

  • Use halloumi labeled vegetarian and avoid crowding the grill pan.

Make it yours & keep it well

Replace halloumi with extra-firm tofu and yogurt with thick soy yogurt for a vegan version.

Storage: Refrigerate cooked skewers and sauce separately for 2 days.

Estimated nutrition per serving

480 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Refrigerate cooked skewers and sauce separately for 2 days.

How can I make this vegan?

Replace halloumi with extra-firm tofu and yogurt with thick soy yogurt for a vegan version.

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